Slaw

Sure, this slaw is meant for tacos – but you can put it on anything.

When it comes to tacos, the crunch of cabbage is king. Here, earthy, smoky adobo sauce gives coleslaw a south-of-the-border kick.

Somewhere between shio- and shoyu-style ramen, our version features a light broth with a splash of soy sauce and is topped with a colorful combination of chicken, egg, shredded cabbage, bean sprouts and scallions.

Bold flavors of smoky chipotle and sour tamarind star in this super-quick salmon dish. Keep the coleslaw as simple or complex as you like. Ours contains cabbages, carrots, edamame and fresh herbs.

This coated, baked chicken is full of flavor next to a vibrant purple slaw that’s made with Greek yogurt instead of the traditional mayo.

Grilling the cabbage imparts an unbeatable smokiness to this slaw. Here, the napa is topped with a spicy dressing using gut-friendly kimchi.

Vibrant in color and loaded with flavor, this slaw is the perfect side for protein. You can prep it entirely at home and take it on the road – or take it camping, as Melissa Urban suggests in her book. If making it ahead, simply pack the salad, dressing and garnishes separately and toss together right before serving.

Chicken, veggies, quinoa and a zingy buttermilk dressing are perfectly matched in this meal in a bowl.

This shredded BBQ chicken recipe is so easy you'll want to make it all the time.

If you can make the slaw up to a day ahead, do it – it tastes even better when it’s had time to relax and the flavors have blended. Simply cover and refrigerate until serving time. Get creative and add additional toppings like sliced radishes, diced avocado or sour cream.

By baking wings on a rack elevated over a baking sheet you’re able to achieve all-around crispness without frying. These wings are smoky, spicy and sweet — a winning combination and something a little different for dinner.

A quick soy-lime dressing adds serious oomph to this crunchy slaw. The beauty of a slaw made with heartier ingredients such as broccoli, carrots and radishes is that you can toss it in the dressing before leaving the house and it won’t get soggy. If you don’t have a portable grill, you can also cook the tofu in a skillet or grill pan before leaving the house.

The textural appeal of this yummy salad — the crunch of the cabbage, the tender bite of the squash and the rich meatiness of the shrimp — makes it an amazing one-dish meal. Choose a crisp, sweet-tart apple for this salad, such as an organic Honeycrisp, Braeburn or Jonagold. This salad pairs beautifully with the warm, sweet flavor of our Sweet Maple Sesame Dressing.

Here’s a stunning salad that incorporates the flavors of the season – cranberries, toasted hazelnuts and an orange maple dressing.

We elevated this roast chicken dish with a creamy apple celeriac slaw that adds crunch and flavor to this classic dish.

Pile this easy tomato-based slaw right on top of chicken shawarma – or eat it alongside.

Whip up this yogurt-based slaw before you start on the chicken to give it time to chill in the fridge.

A zesty peanut lime sauce is the star of these 10-minute chicken wraps. These are a perfect choice for a take-to-go lunch – simply make the salad in advance and keep refrigerated. When ready to eat, assemble in the lettuce leaves.

Brushing the meatloaf with a mix of hoisin sauce and ketchup keeps it moist while also adding an extra layer of savory umami flavor.

A steady combination of protein, 
fiber and healthy fats is the key to 
balanced energy – and this tasty recipe fits the bill with chicken, crunchy sliced cabbage, celery and carrots and a slightly spicy peanut dressing.

This light and lively meal captures the spirit of 
South America with its clever use of sweet tropical fruits, savory fish and crisp jicama. Freshness is key when it comes to the slaw, so pick a ripe, juicy pineapple (look for ones with bright green leaves 
and a firm shell).

In this recipe, we use a potent blend of herbs and spices – rosemary, oregano, ground ginger and turmeric – to marinate the chicken, both to bring in added antioxidants to the dish as well as to protect the chicken from any damage from the cooking process (although we cook on medium to minimize the effects as well!). Remember to opt for organic chicken whenever possible.

Avocado and pea guacamole tops slow-roasted and shredded pork tenderloin and spicy slaw in warm corn tortillas.

Sweet apple, crunchy celery and pungent blue cheese make for the perfect combination in this 25-minute slaw.

Cabbage, mango, carrots and bell pepper are tossed with protein-rich chicken and drizzled with a fiery mint and lime dressing.

Just as satisfying as the Asian lettuce wraps on many restaurant menus, our clean version has far less salt and sugar. The vinegar-based quick-pickled slaw adds bright flavor and color.

Coconut contains medium-chain triglycerides (MCTs) that can be helpful in preventing cancers and may have positive effects on on immunity.

Fresh-tasting jicama is complemented perfectly by sweet honey and spicy chipotle chile for a quick and easy slaw with big-time flavor.

Give your steak an extra punch of flavor with our easy herb and Dijon marinade. Our colorful, crunchy slaw made with cabbage, carrot, zucchini and onion is a lovely addition alongside your grilled herbed steak.

Chile-rubbed sea bass is topped with crispy cabbage and spicy jalapeño in this super-stuffed taco. Buttermilk yogurt dressing adds a decadent touch to this easy recipe.

The most popular variety of Asian pear available in the U.S. is the Japanese Nijisseiki, which is more like a super juicy apple than a pear. It's perfect to offset the rich creaminess of our gorgonzola crumbles!

By making your own homemade BBQ blend, you'll be able to control every last ingredient that goes in (plus, tinker with our recipe to whip together your own signature secret sauce in the process).

Traditionally defined as a cooking method in which meats are seared and then simmered in a closed pan to maximize flavor, braising can also be used to add taste and tenderness to vegetables.

Mahi mahi is grilled with a coriander and cumin seed crust, which provides the perfect balance to the light and crunchy pineapple jicama slaw, and the whole meal is ready in just 40 minutes!

With its creamy Thousand Island dressing, stacked corned beef or pastrami and Swiss cheese, the traditional reuben is a high-calorie affair. Our version uses a homemade tomato dressing, Jarlsberg cheese, ham and turkey for a full-flavor version under 300 calories