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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

Anytime Canned Corn Salad
Salad American

Anytime Canned Corn Salad

4.6

Prep
20 min
Cook
Total
40 min

Instructions

  1. 1 Whisk together the apple cider vinegar, sugar, olive oil, water, salt, and pepper in a large bowl. Add the corn, green and red bell peppers, onion, and tomato, and lightly toss. Cover and refrigerate until ready to serve.

By MOOSETRAX75

Black-Eyed Susan Salad
Salad American

Black-Eyed Susan Salad

4.5

Prep
20 min
Cook
Total
260 min

Instructions

  1. 1 Combine black-eyed peas, corn, celery, pimentos, and onion in a large bowl; set aside.
  2. 2 Whisk vinegar, Worcestershire sauce, sugar, garlic salt, and black pepper together in a small bowl until well combined; slowly whisk in oil until emulsified.
  3. 3 Pour vinaigrette over vegetables; stir until evenly coated. Refrigerate before serving, 4 hours to overnight.

By Shults3

Potato Salad
Salad American

Potato Salad

4.7

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Return potatoes to the empty pot to dry and cool.
  3. 3 Stir mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, and cider vinegar together in a large bowl; season to taste with salt and pepper.
  4. 4 Fold in cooled potatoes until well combined.
  5. 5 For best results, store potato salad in the refrigerator until chilled or overnight before serving to allow the flavors to meld.
  6. 6 Enjoy!

By MRANDAL

Grilled Potato Salad
Salad American

Grilled Potato Salad

4.8

Prep
15 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 2 Place potatoes in a large bowl; add 2 tablespoons olive oil and toss to coat.
  3. 3 Cook on the preheated grill until tender, about 30 minutes. Cool, 10 to 15 minutes, cut into quarters, then place in a large bowl.
  4. 4 Whisk ½ cup olive oil, vinegar, salt, black pepper, garlic, and sugar together in a bowl until smooth; pour over potatoes. Add bacon, green onions, and parsley; toss until evenly coated.

By Aunt-Nay

Kohlrabi Slaw
Salad American

Kohlrabi Slaw

4.7

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Toss cabbage, kohlrabi, celery, carrot, and onion together in a large bowl.
  2. 2 Whisk sugar, salt, pepper, celery seed, mayonnaise, and vinegar together in a separate bowl until smooth; pour over the cabbage mixture and stir to coat evenly.

By Emily Schweiss

Southern Dill Potato Salad
Salad American

Southern Dill Potato Salad

4.8

Prep
20 min
Cook
25 min
Total
75 min

Instructions

  1. 1 Place potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, let cool, and cut potatoes into chunks. Set aside.
  2. 2 Stir sour cream, mayonnaise, onion, celery, vinegar, mustard, celery salt, and salt and pepper together in a bowl until well combined.
  3. 3 Place potatoes and eggs in a large salad bowl; sprinkle with dried dill. Pour dressing over potatoes and eggs; mix lightly.
  4. 4 Cover and refrigerate the salad for at least 30 minutes. Serve cold.

By NE1canCook

Perfect Potato Salad
Salad American

Perfect Potato Salad

4.7

Prep
15 min
Cook
45 min
Total
210 min

Instructions

  1. 1 Place potatoes in a pot with ¼ cup salt; cover with cold water. Bring to a boil over high heat, reduce heat to medium-low, and simmer until tender, about 40 minutes (depending on potato size). Transfer potatoes to a plate; cool to room temperature, about 30 minutes.
  2. 2 Peel and discard potato skins; cut into larger-than-bite-sized pieces, they will break down slightly when tossed with dressing. Transfer potatoes to a large bowl; fold in eggs, celery, onion, and parsley. Set aside.
  3. 3 Whisk mayonnaise, vinegar, mustard, 1 teaspoon salt, black pepper, and cayenne pepper together in a bowl; fold into potato mixture until well combined. Cover the bowl with plastic wrap; refrigerate until chilled, 2 to 3 hours.
  4. 4 Taste for seasonings and texture; add salt and mayonnaise as desired. Garnish with chives and paprika before serving.

By John Mitzewich

Pineapple Sweet and Sour Sauce
Pantry Chinese

Pineapple Sweet and Sour Sauce

4.8

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Whisk 1/4 cup pineapple juice and cornstarch together in a small bowl until smooth.
  2. 2 Combine remaining 1 3/4 cup pineapple juice, sugar, ketchup, vinegar, soy sauce, crushed pineapple, and garlic powder in a large pot over high heat. Stir in cornstarch mixture and cook, stirring frequently, until sauce comes to a gentle boil. Reduce the heat and simmer until sauce is clear and reaches desired consistency, 15 to 25 minutes.

By snstr_poptart

Crunchy Ramen Broccoli Slaw
Dinner Chinese

Crunchy Ramen Broccoli Slaw

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Melt butter in a microwave-safe bowl in the microwave. Crush ramen noodles into small pieces; stir crushed noodles, almonds, and sesame seeds into melted butter. Spread mixture onto a baking sheet.
  3. 3 Bake in the preheated oven until golden brown and crunchy, 8 to 10 minutes; allow to cool completely.
  4. 4 Toss together coleslaw mix and green onion in a large serving bowl.
  5. 5 Make dressing: Whisk together oil, sugar, vinegar, soy sauce, and reserved seasoning packets in a separate bowl until well combined.
  6. 6 Stir cooled noodle mixture into dressing. Pour dressing over coleslaw-onion mixture; toss to coat.

By marinza

Congee
Lunch Chinese

Congee

4.7

Prep
20 min
Cook
195 min
Total
215 min

Instructions

  1. 1 Combine chicken stock, water, rice, 1/4 cup apple cider vinegar, fish sauce, ginger, salt, and sesame oil in a large stockpot; bring to a boil. Reduce heat and simmer until congee has thickened to the consistency of a light porridge, about 3 hours.
  2. 2 Stir fish into congee and simmer until cooked through, about 10 minutes.
  3. 3 Serve congee in bowls topped with pickled vegetables, roast pork, scallions, and peanuts. Drizzle 1/2 teaspoon vinegar and soy sauce over toppings.

By Mark Miller

Sweet and Sour Pork
Dinner Chinese

Sweet and Sour Pork

4.8

Prep
30 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place cubed pork in a medium bowl and season with soy sauce, salt, and sugar for marinade.
  3. 3 Add egg white and green onions and mix until well-combined. Cover and place in the refrigerator for at least 1 hour.
  4. 4 Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer. Coat pork with cornstarch.
  5. 5 Fry in hot oil until evenly browned, about 10 minutes. Drain on paper towels and set aside.
  6. 6 Heat oil for vegetables in a wok over medium heat. Stir in celery, bell pepper, and onion; cook until tender, about 5 minutes. Season with pinch of sugar and salt. Remove from heat and set aside.
  7. 7 Mix 1 cup water, 3/4 cup sugar, apple cider vinegar, ketchup, soy sauce, and salt in a large saucepan; bring to a boil over high heat.
  8. 8 Stir in cooked pork, celery mixture, and pineapple chunks with juice.
  9. 9 Return to a boil, then mix in remaining 1/4 cup water and cornstarch. Cook until thickened and warmed through, about 2 minutes.

By PAM_1

Instant Pot DIY Facial Toner

Instant Pot DIY Facial Toner

Prep
5 min
Cook
5 min
Total
75 min

Instructions

  1. 1 Combine vinegar, water, and thyme in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 5 minutes for pressure to build.
  2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 3 minutes. Let sit for 1 hour to steep.
  3. 3 Strain liquid into a clean bottle. Apply to your clean face with cotton pads twice a day, making sure to avoid the eyes.

By Soup Loving Nicole

Air Fryer Salt and Vinegar Potato Chips
Appetizer American

Air Fryer Salt and Vinegar Potato Chips

3.0

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Place vinegar in a large soup pot and bring to a boil. Add potatoes and boil for 5 minutes. Remove from heat, cover, and let sit for 30 minutes.
  2. 2 Line a baking sheet with paper towels. Drain potatoes but do not rinse. Arrange potato slices on the baking sheet, making sure none are overlapping. Cover the top of the potatoes with paper towels. Repeat layers until all potatoes have been dried.
  3. 3 Preheat an air fryer oven to 400 degrees F (200 degrees C) according to manufacturer's instructions. Place the basket rack in the top slot. This will act as a shield so that the fan does not blow the chips around once they start to fry.
  4. 4 Arrange potatoes slices on the remaining 3 racks and lightly sprinkle with salt. Place racks in the air fryer oven and cook for 10 minutes. Remove the top rack of chips and transfer chips to a plate. Set timer for 2 more minutes and then remove the next highest rack of chips. Set timer for 1 minute for the final rack of chips. Serve immediately.

By Soup Loving Nicole

M.D.K's Famous Dressing

M.D.K's Famous Dressing

3.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a medium size jar with a tight fitting lid, combine sugar, vinegar and salt and pepper. Cover tightly and shake for approximately thirty seconds. If necessary, add a few drops of water to thin out dressing. Pour on your favorite salad.

By M DK

Honey Garlic Vinaigrette

Honey Garlic Vinaigrette

4.5

Prep
10 min
Cook
Total
55 min

Instructions

  1. 1 In a container, combine oil, vinegar, honey, and garlic. Cover, and shake until blended. Set aside for 45 minutes, to allow flavors to combine. Shake again before serving.

By Dawn V.

Candied Dill Pickles
Snack American

Candied Dill Pickles

4.5

Prep
10 min
Cook
Total
10090 min

Instructions

  1. 1 Stir sugar and cider vinegar together in a large bowl until sugar is dissolved. Add pickle slices and stir to coat.
  2. 2 Pour pickles into a clean jar and seal. Store in refrigerator, flipping the jar daily, for 1 week.

By crimsontide

Firehouse BBQ Sauce

Firehouse BBQ Sauce

3.8

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Pour ketchup into a large saucepan. Pour vinegar into the ketchup bottle, shake to loosen any remaining ketchup, and pour into the saucepan. Save the bottle, and clean. Stir in the brown sugar, butter, and red pepper flakes. Cook over medium heat until almost boiling, but do not boil. For convenience, refrigerate leftover sauce in the clean ketchup bottle.

By LAURAL840

Portuguese Burnt Sugar Candy
Dessert European

Portuguese Burnt Sugar Candy

4.1

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 In a saucepan, stir together the sugar, water and vinegar. Bring to a full rolling boil over medium-high heat. Continue to boil for about 15 minutes, or until the mixture turns a deep golden brown, or use a candy thermometer. The temperature should reach 300 degrees F (149 degrees C). Remove from the heat, and pour onto two well buttered heavy dinner plates.
  2. 2 When the candy begins to harden, pull from around the edges of the plates. Stretch into long ropes and cut into pieces with kitchen scissors, giving each piece a twist. Cool completely before storing in an airtight tin. Be careful! The candy will be very hot while pulling and cutting.

By John J Pacheco