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Sweet Restaurant Slaw
Side Dish American

Sweet Restaurant Slaw

4.8

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine coleslaw mix and onion in a large bowl.
  3. 3 Whisk salad dressing, sugar, vegetable oil, vinegar, poppy seeds, and salt together in a medium bowl until blended.
  4. 4 Pour dressing over coleslaw mixture and toss to coat. Chill for at least 2 hours before serving.

By Sandi Gregory Johnson

Superior Shores Slaw
Lunch American

Superior Shores Slaw

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Cook bacon in a large skillet over medium-high heat until crisp; drain, crumble, and set aside.
  2. 2 Make the dressing by whisking together the mayonnaise, vinegar, sugar, and celery seed in a small bowl.
  3. 3 Toss together the coleslaw mix and green onion in a large bowl; add the dressing and toss to coat; stir in the bacon. Serve immediately.

By The Dahl House

Hawaiian Coleslaw
Salad American

Hawaiian Coleslaw

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Mix coleslaw mix, pineapple, and onion together in a bowl.
  3. 3 Whisk mayonnaise, vinegar, brown sugar, cilantro, salt, and pepper together in a bowl until dressing is smooth.
  4. 4 Pour dressing over coleslaw mixture and toss to coat. Refrigerate until ready to serve.

By Momof2andPup

Bleu Cheese Coleslaw
Side Dish American

Bleu Cheese Coleslaw

4.0

Prep
10 min
Cook
5 min
Total
90 min

Instructions

  1. 1 Toss together the coleslaw mix and onion in a bowl. In a saucepan, mix the vinegar, sugar, and 1 teaspoon salt. Bring to a boil. When sugar has dissolved, pour over the slaw mix and onion. Toss to coat, and let stand 15 minutes.
  2. 2 Drain the slaw mix in a colander, and return to the bowl. Toss with mayonnaise, sour cream, and blue cheese. Season with salt and pepper. Cover and chill at least 1 hour in the refrigerator before serving.

By SHEADLEY

Easy Apple-Carrot Coleslaw
Lunch American

Easy Apple-Carrot Coleslaw

4.1

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Place a large colander into the sink. Place the coleslaw mix and red cabbage into the colander. Sprinkle lightly with salt, toss, and allow to stand 15 minutes.
  2. 2 Pour the vinegar into a large bowl. Grate apples into the bowl and toss with vinegar to keep from turning brown. Stir in the grated carrots, mayonnaise, sour cream, and celery seed until evenly coated. Season with black pepper to taste.
  3. 3 Rinse the coleslaw mix and cabbage with very cold water; drain, pressing out as much water as possible. Taste, and if still too salty, repeat the process. Pat dry with paper towels. Stir coleslaw and cabbage into apple mixture, and toss to coat evenly with dressing. Chill until ready to serve; stir before serving.

By Carolyn Bunkley

Cranberry Walnut Slaw
Side Dish American

Cranberry Walnut Slaw

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Toss coleslaw mix, onion, celery, cranberries, and walnuts in a large bowl until well mixed.
  2. 2 Shake vinegar, sugar, oil, salt, mustard, and pepper in a jar with a lid until well combined; pour over slaw mixture and toss to coat. Refrigerate until ready to serve.

By TWIGGS1952

Mad Hatter Salad
Lunch American

Mad Hatter Salad

4.7

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Toss together coleslaw mix, broccoli, and green onions in a large bowl. Set aside.
  2. 2 Melt butter in a large skillet over medium heat. Crumble ramen noodles into a bowl, and mix with almonds and sunflower seeds. Sprinkle ramen seasoning packets over top. Add to the skillet; cook and stir until noodles and nuts are toasted, about 8 minutes.
  3. 3 Combine sugar, oil, vinegar, and soy sauce in a jar with a tight-fitting lid. Seal, and shake vigorously to blend.
  4. 4 Just before serving, combine the slaw mixture with the nuts and noodles. Pour the dressing over all, and stir briefly to coat.

By Katherine S Otter

Best Ramen Noodle Salad
Salad American

Best Ramen Noodle Salad

4.6

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Spread ramen noodles, sunflower seeds, and almonds onto a baking sheet.
  3. 3 Bake noodle mixture in the preheated oven until fragrant and toasted, 10 to 15 minutes. Set aside to cool to room temperature.
  4. 4 Combine coleslaw mix and green onions in a large bowl; sprinkle cooled noodle mixture over the top.
  5. 5 To make the dressing: Whisk olive oil, reserved ramen seasoning packets, vinegar, sugar, and black pepper together in a bowl until smooth.
  6. 6 Pour dressing over noodle mixture and toss to coat. Enjoy!

By Nicole Burnham

Pulled Pork Nachos with Sriracha Slaw
Appetizer American

Pulled Pork Nachos with Sriracha Slaw

5.0

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine water, vinegar, Sriracha, sugar, oregano, and salt in a saucepan; bring to a boil. Off heat, stir; cool for 10 minutes.
  2. 2 Meanwhile, combine coleslaw and onion in a large bowl; pour Sriracha mixture on top. Stir; set aside while preparing nachos.
  3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on low setting.
  4. 4 Spread tortilla chips on a baking sheet; scatter pulled pork on top and top with cheese.
  5. 5 Broil nachos in the preheated oven until cheese is melted, about 6 minutes. Top with Sriracha slaw.

By Soup Loving Nicole

Rockfish Tacos
Dinner American

Rockfish Tacos

5.0

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Mix ranch dressing and seafood seasoning together. Place rockfish on a rimmed baking sheet and brush fish with ranch mixture.
  3. 3 Bake in the preheated oven until fish flakes easily with a fork, about 25 minutes.
  4. 4 Meanwhile, mix coleslaw mix, sour cream, cilantro, lime juice, cumin, salt, and pepper together in a bowl. Refrigerate until ready to serve.
  5. 5 Reduce oven temperature to 325 degrees F (165 degrees C). Arrange taco shells on a baking sheet and bake until crisp, 6 to 7 minutes.
  6. 6 Separate cooked rockfish into 1- to 2-inch pieces. Place slaw inside taco shells and top with rockfish pieces. Serve immediately.

By thedailygourmet

Creamy Coleslaw
Side Dish American

Creamy Coleslaw

4.9

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk mayonnaise, sugar, vinegar, lemon juice, horseradish, onion powder, dry mustard, celery salt, salt, and pepper in a large mixing bowl until sugar has dissolved.
  3. 3 Fold coleslaw mix into dressing until well combined.

By JD Bailey

Stuffed Cabbage Soup
Dinner American

Stuffed Cabbage Soup

4.4

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Heat oil in a large pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add coleslaw mix and onion; cook for 4 minutes. Add broth, tomatoes, water, brown sugar, lemon juice, and salt.
  2. 2 Bring mixture to a boil, add rice, and reduce heat to medium-low. Cover and let simmer until rice is tender, about 45 minutes.

By Bethany92

Beefy Cabbage Stew
Dinner American

Beefy Cabbage Stew

4.3

Prep
Cook
75 min
Total
75 min

Instructions

  1. 1 In a large pot over medium heat, cook beef until brown; drain.
  2. 2 Return meat to pot with pinto beans, kidney beans, diced tomatoes with green chiles, Italian-style diced tomatoes, tomato juice, water, coleslaw mix and Greek seasoning. Simmer over low heat 1 hour.

By Kimberly Adams

Marinated Mexican Fish Tacos Slaw
Side Dish American

Marinated Mexican Fish Tacos Slaw

4.0

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Squeeze 2 lime wedges over apple pieces to prevent browning. Toss in a bowl to coat. Add coleslaw mix, jicama, green onions, carrot, cilantro, and jalapeno pepper. Stir in olive oil, rice wine vinegar, and remaining lime juice; add sugar, salt, and black pepper. Toss to mix. Chill in the refrigerator for at least 1 hour. Toss before serving.

By atlantasassybelle

Fish and Chips Sliders
Dinner American

Fish and Chips Sliders

4.7

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Place a wire rack on a rimmed baking sheet and spray the rack with cooking spray.
  2. 2 Place chips in a blender in batches and process to the consistency of bread crumbs. Transfer chips to a flat plate.
  3. 3 Beat egg whites together in a bowl. Dip a piece of fish in egg white, coat in chip crumbs, and place on the prepared rack. Repeat with remaining fish. Spray fish with cooking spray.
  4. 4 Bake in the preheated oven for 15 minutes. Turn on the broiler and broil fish until brown and crispy, about 5 minutes.
  5. 5 While fish is cooking, combine coleslaw mix and green onions in a large bowl. Whisk yogurt, honey mustard, vinegar, celery seed, salt, and pepper together in a separate bowl. Pour dressing over coleslaw mix and toss to combine.
  6. 6 Place a piece of fish on the bottom half of each slider bun and top with coleslaw.

By Soup Loving Nicole

Grilled Blackened Fish Sandwiches with Homemade Slaw
Dinner American

Grilled Blackened Fish Sandwiches with Homemade Slaw

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine coleslaw mix, onion, vinegar, oil, mustard, sugar, celery seed, salt, and pepper in a large bowl. Stir until evenly combined. Set aside.
  2. 2 Lay cod fillets on a clean work surface. Sprinkle 1/2 of the blackening seasoning and 1/2 of the paprika over the fillets. Flip fillets over and sprinkle with remaining blackening seasoning and paprika. Brush olive oil over both sides of the fillets.
  3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill fish for 3 minutes. Flip and grill for 3 minutes more.
  4. 4 Cut fillets in half and place each half on a hamburger bun. Top with reserved slaw.

By Soup Loving Nicole

Spicy Fish Tacos with Fresh Lime Sauce
Dinner American

Spicy Fish Tacos with Fresh Lime Sauce

4.2

Prep
15 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Season tilapia fillets with taco seasoning.
  2. 2 Heat oil in a 12-inch skillet over medium heat. Cook fish in hot oil until fish flakes easily with a fork, 3 to 4 minutes per side. Remove from heat and cut into bite-size pieces.
  3. 3 Preheat oven to 325 degrees F (165 degrees C).
  4. 4 Heat taco shells in preheated oven until crisp, about 5 minutes.
  5. 5 Mix yogurt, lime juice, sugar, lime zest, and salt together in a large bowl. Stir in coleslaw mix, cilantro, and jalapeno; let stand 5 minutes.
  6. 6 Spoon about 1/4 cup fish and 1/4 cup coleslaw mixture into each taco shell. Top each with 1 tablespoon tomato.

By irvinetustin

Pulled BBQ Chicken Sliders
Dinner American

Pulled BBQ Chicken Sliders

4.4

Prep
25 min
Cook
180 min
Total
205 min

Instructions

  1. 1 Preheat the grill to high heat.
  2. 2 Line a hot grill with Reynolds Wrap® Heavy Duty Aluminum Foil.
  3. 3 Coat the chicken breasts with the oil and season on all sides with salt and pepper.
  4. 4 Place the chicken breasts directly on the hot grill lined with foil and cook for 3 to 4 minutes on each side or until grill marks have formed.
  5. 5 Transfer the chicken in a slow cooker lined with a Reynolds® Slow Cooker Liner and pour in water and BBQ sauce and cook on high heat for 3 hours or low heat for 5 hours.
  6. 6 Pull the chicken apart using two forks until it is shredded and keep warm.
  7. 7 Mix together the coleslaw mix, mayonnaise, vinegar, sugar and salt and pepper until combined.
  8. 8 Serve the pulled chicken on sweet rolls and top off with some creamy coleslaw.

By Reynolds KitchensR

Corned Beef Egg Roll
Appetizer American

Corned Beef Egg Roll

5.0

Prep
20 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Stir coleslaw, 3 tablespoons water, salt, and pepper together in a medium microwave-safe bowl. Cover with a damp paper towel. Microwave until lightly steamed, about 1 minute and 30 seconds. Shred corned beef with hands or kitchen scissors; add to coleslaw mixture along with Swiss cheese. Stir until evenly combined.
  2. 2 Fill a small bowl with remaining 1/3 cup water. Lay an egg roll wrapper on a clean work surface and top with about 1/3 cup of corned beef filling. Dip your finger into a bowl of water and wet the edges of the wrapper; tightly wrap, roll, and seal. Cover egg roll with plastic wrap to prevent it from drying out and repeat this process with remaining egg roll wrappers and filling.
  3. 3 Heat oil over medium-high in a deep fryer or large Dutch oven until a deep-fry thermometer inserted in oil registers 350 degrees F (175 degrees C).
  4. 4 Working in batches, fry egg rolls until golden brown, 3 to 4 minutes, turning if necessary to ensure even browning. Let drain and cool on paper towel-lined plate or sheet tray, about 10 minutes.
  5. 5 While egg rolls cool, prepare dipping sauce by mixing mayonnaise, ketchup, relish, lemon juice, paprika, and salt together in a bowl. Place cooled egg rolls on a plate and serve with sauce.

By britneyalstonyahoocom

Spicy Veggie Cabbage Soup
Dinner American

Spicy Veggie Cabbage Soup

4.3

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Heat a stock pot over medium heat. Crumble sausage into the pot; cook and stir until completely browned, 5 to 7 minutes.
  2. 2 Pour chicken broth into the pot; add tomatoes, coleslaw mix, celery, potatoes, carrots, onion, garlic, bay leaves, salt, and pepper. Bring the liquid to a boil, reduce heat to medium low, and simmer until vegetables are tender, 45 minutes to 1 hour. Stir cream into individual servings.

By Phyllis Trinke Funk

Crispy Fish and Chips
Dinner American

Crispy Fish and Chips

3.0

Prep
25 min
Cook
25 min
Total
110 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a 10x15-inch baking pan with foil and coat lightly with nonstick cooking spray.
  2. 2 Stir together yogurt, green onions, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in coleslaw. Cover and refrigerate until chilled, about 1 hour.
  3. 3 Arrange sweet potatoes on prepared pan. Drizzle with 1 tablespoon oil. Sprinkle with chili powder and 1/4 teaspoon salt; toss to coat. Bake in preheated oven until tender and browned, 20 to 25 minutes.
  4. 4 Rinse fish and pat dry with a paper towel. Stir together egg and water in a shallow dish. Mix together cereal, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in another shallow dish. Dip each fillet in egg mixture, letting excess drip off; dip in cereal mixture, turning to coat.
  5. 5 Heat remaining 1 tablespoon oil in a 10-inch oven-safe skillet over medium-high heat. Add fish and cook until just golden, about 3 minutes. Turn fish. Transfer skillet to oven. Bake until fish flakes easily, about 15 minutes. Serve with sweet potatoes and slaw.

By oldmanwendel

Weeknight Skillet Slaw
Dinner American

Weeknight Skillet Slaw

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Mix chipotle hot sauce, rice vinegar, soy sauce, ginger, and agave syrup together in a small bowl to make sauce.
  2. 2 Heat olive oil and sesame oil in a wok or large skillet over medium heat. Add ground turkey; cook, stirring to break up clumps, until juices run clear, about 6 minutes. Season with salt and pepper. Transfer to a bowl, reserving juices in the wok.
  3. 3 Combine coleslaw mix, red bell pepper, green onions, and garlic in the wok; cook and stir over medium heat until slaw is slightly wilted, 1 to 2 minutes. Add sauce; mix to combine, about 1 minute. Return turkey to the wok and stir until heated through, 2 to 3 minutes.
  4. 4 Sprinkle sesame seeds over slaw before serving.

By Matt Wencl

Baja-Style Fish Tacos
Dinner American

Baja-Style Fish Tacos

4.6

Prep
45 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Combine tomatoes, onion, cilantro, jalapeños, 1 tablespoon jalapeño juice, and garlic salt in a bowl. Pour lime juice over top. Cover with plastic wrap. Refrigerate until needed.
  2. 2 Toss coleslaw mix and ranch dressing together in a bowl; set aside until needed.
  3. 3 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
  4. 4 Combine beer and batter mix in a bowl. Dip cod into batter to coat.
  5. 5 Lower cod carefully into the hot oil in batches. Fry until cooked through and coating is golden brown, 4 to 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Repeat with remaining cod.
  6. 6 Wrap corn tortillas in wet paper towels. Microwave on high until warm, about 1 minute.
  7. 7 Stack 2 tortillas on a plate; top with cod, Mexican cheese, coleslaw mixture, and tomato salsa. Squeeze 1 lime wedge over top; drizzle with Sriracha. Repeat with remaining tortillas, cod, cheese, coleslaw mixture, tomato salsa, lime wedge, and Sriracha.

By Nancy Kopperud

Easy Fish Tacos with Slaw
Dinner American

Easy Fish Tacos with Slaw

4.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Make chipotle slaw: Mix together coleslaw mix, cilantro, yogurt, peppers, vinegar, adobo sauce, and salt in a large bowl until well combined. Set aside in the refrigerator.
  2. 2 Make tacos: Cut fillets into 2-ounce portions. Season with 1 teaspoon salt, dried cilantro, cumin, and oregano. Allow to rest while combining flour, cornstarch, cayenne, and remaining 1 teaspoon salt in a shallow dish.
  3. 3 Dip each fillet in flour mixture, shaking off excess. Set aside for at least 5 minutes.
  4. 4 Meanwhile, heat 1-inch oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
  5. 5 Fry coated fish in hot oil until golden and fish flakes easily with a fork, about 3 minutes per side. Drain on a paper towel-lined plate.
  6. 6 To assemble, top each tortilla with a fried fillet, 1/4 cup slaw, and slices of avocado and tomato.

By miss_maya

Tilapia Fish Tacos with Red Pepper-Lime Slaw and Blue Cheese Aioli
Dinner American

Tilapia Fish Tacos with Red Pepper-Lime Slaw and Blue Cheese Aioli

4.0

Prep
30 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Whisk juice of 1 lime, 2 tablespoons red pepper oil, blue cheese dressing, mayonnaise, sour cream, 1 teaspoon cayenne pepper, and 1/2 teaspoon dill in a bowl until combined. Cover and place aioli sauce in freezer until ready to serve.
  2. 2 Place coleslaw mix in a medium bowl. Add juice of 1 lime, 1/2 cup red pepper oil, onion, and chopped roasted red pepper. Toss together until slaw is thoroughly mixed.
  3. 3 Heat 1 1/2 tablespoon vegetable oil in a skillet over high heat. Add garlic; cook until slightly browned, about 1 minute. Add tilapia; saute until starting to brown, about 2 minutes. Add juice of 1 lime, sour cream, cayenne pepper, Cajun seasoning, and dill. Cook and stir until tilapia is browned, about 4 minutes more. Reduce heat to low.
  4. 4 Heat the remaining vegetable oil in a smaller skillet over medium heat. Add tortillas 1 at a time. Cook until bubbles form and tortillas are lightly browned, about 1 minute per side.
  5. 5 Place a portion of the tilapia on each tortilla. Top with coleslaw mixture and chilled aioli sauce.

By Age Of Taurus