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    This is a great tasting, easy to make salad that goes well by itself or on tacos! You can even simplify things even more by buying the bagged, ready to go cole slaw mixes in your grocer's produce dept. Try adding some thinly sliced jicama! Source: Eating Well

    Recipe #420764

    The term cole slaw comes from the Dutch, koolsla, for "cabbage salad". This cole slaw is a vibrant red from the cabbage, capsicum, radishes and beets.

    Recipe #425299

    This recipe was featured in our June/July 2009 newsletter and was sampled at our June 2009 Potluck Dinner. It was adapted from the recipe in Greens Glorious Greens! by Johnna Albi & Catherine Walthers -------------------------------------------------------------------------------------------------- Sturdy, abundant and inexpensive, cabbage is a long-standing dietary staple throughout the world and is so widely cultivated and stores so well that it is available throughout the year. They belong to the Cruciferae family of vegetables along with kale, broccoli, collards and Brussels sprouts. Cabbage is very high in vitamins C and K, and a decent source of dietary fiber. For more information, go to

    Recipe #394691

    I strongly suggest to double the dressing. Plan ahead this needs to chill for a minimum of 4 hours before serving, even better if chilled overnight! To save time just purchase a bag of broccoli slaw at the grocery store!

    Recipe #177347

    A colorful and light-tasting salad. If you aren't sure about the mint, feel free to leave it out.

    Recipe #83831

    9 Reviews |  By Fluffy

    This can be kept for up to a week in fridge.

    Recipe #52550

    7 Reviews |  By GaylaJ

    This is a fantastic, heart-healthy alternative to mayonnaise-based slaws and makes a fresh, colorful side. Recipe adapted from "Delicious Living", a publication distributed by our local health food store.

    Recipe #163383

    This is a wonderful way to serve cabbage. Without the sour cream, this is called a French cabbage salad. Skip the garlic, use cider vinegar, and it becomes a German cabbage salad.

    Recipe #137138

    It's summer folks & time for slaw! This is a wonderful creamy coleslaw with an enjoyable taste. The initial slating step leaves a crisp cabbage and prevents the dressing from pooling in the bowl. Substituting low-fat or fat-free as desired for the appropriate ingredients will make it more diet friendly if you wish

    Recipe #368187

    The hot dressing poured over this salad slightly wilts the greens without cooking them. Chilling the salad lets the flavors develop. You can use collard greens, Swiss chard, flat leaf kale, beet greens, even spinach! Adapted from Vegetarian Times magazine.

    Recipe #364843

    I do love coleslaw and there are so many variations! This one is adapted from Katie Brown Entertains cookbook. She suggests serving this slaw with Chili Rubbed Flank Steak and Jalapeno Corn Bread. You can make this a day in advance.

    Recipe #360076

    This is a low fat garden slaw that is simple to put together and you will be surprised it also taste's great. Clipped from a magazine 15 years ago. Most people have no idea it is a diet friendly slaw.

    Recipe #359626

    4 Reviews |  By IngridH

    I never thought that I like slaw until I went to a fish taco joint in San Diego, and they served a vinegar based slaw with their tacos. I've been hooked ever since. This recipe comes from a Junior League cookbook that I've had for years, and I still love it. If you're tired of mayo slaw, or you're just ready to try something new, this is the recipe for you. The dressing can (and should) be made ahead, but to keep the salad crispy, toss with the vegetables at the last minute. Prep time does not include chilling time.

    Recipe #359641

    You may sustitute celery seeds for the caraway seeds if you like. Adapted from The America's Test Kitchen Family Cookbook, that I just got for my birthday!

    Recipe #356288

    This is a modified version of a Betty Crocker recipe. It's ready after resting for 1 hour after preparation, but it should be made at least overnight, preferably 2 days in advance, to generate excellent sweetness and creaminess. The sour cream "kicks it up" just enough to generate a lot of compliments. I added a touch of vinegar, offset with sugar, which seems to greatly promote the development of flavor as it "ages". NOTE: I don't bother shredding the cabbage and carrot, I simply buy a 16 oz. bag of "shredded cabbage and carrots for cole slaw" in the salad veggies section of my supermarket. The listed prep time is based on that short cut.

    Recipe #354734

    I can't believe anything this healthy can taste so good! Truly, this is one of the best things I've ever eaten. This recipe is very liberally adapted from one shown on Australia's version of Good Chef Bad Chef. The original poached a whole chicken, but I just bought a cooked chicken from the shop and 'cheated' with the poaching. It was still deeee-licious!

    Recipe #251296

    13 Reviews |  By Mirj

    This is ideal picnic food since it has no mayo in it. You can use more or less hot pepper depending on how hot you like it/can take it.

    Recipe #16719

    6 Reviews |  By Derf

    Very crisp and flavourful with the dried cranberries. Nice served over grilled sausage on a bun or with turkey, chicken or pork burgers. Easily doubled for a crowd.' (from Becel)

    Recipe #138950

    2 Reviews |  By Sue Lau

    A type of cole slaw with chicken and cellophane noodles, pronounced "nyome". This makes an excellent side dish or a main dish if served with rice.

    Recipe #78491

    2 Reviews |  By Tarynne

    This is great for a light lunch. Double the recipe it is also good as a potluck dish. Always had rave reviews on this one

    Recipe #20213

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