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*WOW your Friends with These * SUPER CHEAP Summer BBQ Sides | Cheap BBQ Recipes

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Meals With Maria
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3 recipes
vegetariangluten-freenut-freesoy-free

Coleslaw has its roots in ancient Roman times, where a similar dish of cabbage and eggs was enjoyed. It became popular in the United States in the 18th century, particularly as a side dish for barbecues and picnics. Today, coleslaw is a staple at summer gatherings and is often customized with various ingredients like fruits and nuts, making it a versatile dish enjoyed worldwide.

Ingredients

  • cabbage
  • carrots
  • mayonnaise
  • vinegar
  • sugar
  • salt
  • black pepper
  • celery seeds

Instructions

  1. 1Shred cabbage and carrots into thin strips.
  2. 2Combine shredded cabbage and carrots in a large bowl.
  3. 3In a separate bowl, mix mayonnaise, vinegar, sugar, salt, and black pepper until smooth.
  4. 4Add the dressing to the cabbage and carrot mixture.
  5. 5Toss until all vegetables are evenly coated with dressing.
  6. 6Sprinkle celery seeds over the slaw and mix gently.
  7. 7Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  8. 8Serve chilled as a side dish.

Ingredient Alternatives

mayonnaise

Healthier: Greek yogurt

Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

cabbage

Healthier: kale

Cheaper: green cabbage

Kale adds nutrients and a different flavor profile

sugar

Healthier: honey

Cheaper: agave syrup

Honey offers a natural sweetness with potential health benefits

Techniques

mixingshredding

Equipment

large bowlmixing bowlknifecutting board
🌶️🌶️🌶️Loweggdairy

Also Known As

Cabbage SaladSlaw
vegangluten-freenut-free

Ingredients

  • 1 cup canned kidney beans, drained and rinsed
  • 1 cup canned chickpeas, drained and rinsed
  • 1 cup canned green beans, drained
  • 1/2 cup red onion, finely chopped
  • 1/2 cup bell pepper, diced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. 1In a large mixing bowl, combine the kidney beans, chickpeas, and green beans.
  2. 2Add the chopped red onion, bell pepper, and parsley to the bowl.
  3. 3In a separate small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, garlic powder, salt, and black pepper.
  4. 4Pour the dressing over the bean mixture and toss gently to combine.
  5. 5Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. 6Before serving, give the salad a gentle stir and adjust seasoning if necessary.

Equipment

mixing bowlwhiskmeasuring cupsmeasuring spoons

Ingredients

  • 1 small head green cabbage, finely shredded
  • 1 cup carrots, grated
  • 1/2 cup mayonnaise
  • 1/4 cup sugar
  • 1/4 cup milk
  • 1/4 cup buttermilk
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. 1In a large bowl, combine the shredded cabbage and grated carrots.
  2. 2In a separate bowl, whisk together the mayonnaise, sugar, milk, buttermilk, apple cider vinegar, salt, and black pepper until smooth.
  3. 3Pour the dressing over the cabbage and carrots, and mix well to combine.
  4. 4Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld.
  5. 5Before serving, stir the coleslaw again to ensure the dressing is evenly distributed.

Equipment

large bowlwhiskplastic wrap

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