A Slew of Slaws
This fruit-filled red cabbage salad adds great color to any plate. It benefits from having time to stand and let the flavors blend and for the cabbage to soften, so prepare it before making your main dish. Read More→
Print This Post
Here’s a nice change of pace from “white” coleslaw — a combination of red cabbage and carrot, sweetened with dried apricots. It adds a refreshing note to spicy meals and adds vibrant color to the plate. Read More→
Print This Post
Cabbage and corn kernels are a salad marriage made in heaven. This goes well with Southwestern-style meals. Read More→
Print This Post
I find this simple raw kale and cabbage salad to be positively addictive. It goes with just about any kind of meal and is good year around. Read More→
Print This Post
Here’s a great coleslaw, perfect for picnics, vegan barbecues, or to dress up everyday meals. It gets an extra kick from pickles and horseradish. Read More→
Print This Post
Adding sweet elements to raw vegetables can be a good way to entice kids to give salads a try. Adults will like this one, too—it provides a nice flavor contrast to spicy dishes. Read More→
Print This Post
Sweet potato is a veggie that doesn’t immediately come to mind as one to use raw, but it’s wonderful uncooked! Combined with cabbage and some mildly Thai flavors, this easy (and rather addictive) salad is a treat all year around. See the variation of this salad using kale, which is, like sweet potato, just as good raw as it is cooked, if not better! Read More→
Print This Post
A friend who grew up in the western part of North Carolina contributed this tasty cole slaw recipe, which is enlivened by a hint of pickle relish. Read More→
Print This Post
