Sheet pan fish tacos bring bold flavors and easy prep to your table, making them ideal for busy weeknights or laid-back ...

Cabbage doesn’t always get the spotlight, but it’s honestly one of the most useful veggies to keep around. It lasts forever, ...

¼ teaspoon onion powder Shred cabbage irregularly, with some fine and some coarse shreds, into a bowl. Add oil, vinegar, sugar, salt, seasoned salt, pepper and onion powder. Mix well.

Cool slightly. Combine cabbage, onion, green pepper and celery in a glass or china bowl, pour on dressing and let slaw stand in refrigerator for 24 hours. . Mother”s slaw dressing (Makes 2 cups) ...

4 garlic cloves, chopped 4 carrots, roughly chopped 1 1/2 cups chicken stock Habanero sauce: 5 cups chicken stock 1/2 cup apple juice concentrate 1 star anise 1/2 cinnamon stick 1/2 habanero chile ...

Preparation Step 1 Whisk orange juice concentrate, rice vinegar, and canola oil in small bowl. Season with salt and pepper. DO AHEAD Dressing can be made 1 day ahead. Cover and refrigerate. Step 2 ...

1. In a bowl large enough to hold all the ingredients, combine the cabbage, bell pepper, jalapeno or other chile pepper, and scallions. Toss lightly. 2.

1pound cabbage, cleaned, cored, then thinly sliced or shredded (about 6 packed cups) 2medium carrots, trimmed, then shredded (1 packed cup) 1teaspoon celery seeds 1teaspoon sugar, or more to taste ...

Drain the cabbage thoroughly in a colander and pat dry with a clean tea towel. Add the cabbage to the other veg. For the dressing, put all the ingredients into a bowl and season with salt and pepper.

Serves 8 Think of this hearty slaw as a fall chef's salad. When lettuce and native tomatoes disappear from farm stands and farmers' market, replace them with cabbage and apples. Chef's salad is ...

Let rest 5 minutes. To make slaw: In large bowl, combine vinegar, cilantro and remaining 1/4 cup barbecue sauce. Slowly whisking in remaining oil. Add romaine, cabbage and carrot to bowl. Toss to ...