Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)

Advanced Search


Free Offer
19 Wonderful Chicken Salad Recipes

Don't miss the opportunity to enjoy some chicken salad together with this FREE eCookbook of delicious chicken salad recipes. You'll adore the mouth-watering recipes inside!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Mexican Cole Slaw

(1 Votes)


This Mexican dish isn't spicy, but it does have quite the flavor. The slaw itself consists of only cabbage, onions and almonds, but the sauce gives it the necessary flavor for a satisfactory side dish.

Serves: 8

  • 1 medium cabbage
  • 3/4 cup toasted chopped almonds
  • 4 spring onions, medium
  1. Grate the cabbage into long thin strips and pile strips into a medium salad bowl.
  2. Mince the spring onion--both green and white parts and stir into the cabbage.
  3. Add the chopped almonds and Lemon Vinaigrette (below) and serve. 

For Lemon Vinaigrette:

  1. Put into a brocessor or blender, the juice of two lemons, 3/4 cup olive oil, 1/4 teaspoon sugar and 1/2 teaspoon salt.
  2. Add 1/2 teaspoon Dijon mustard (Mr. Mustard makes a good substitute) and 1 teaspoon paprika and whir until thoroughly blended.
  3. (You won't need all this dressing for the cole slaw, so put it into a jar and refrigerate) Now, pour about 1/2 of dressing over the salad and toss well.

Your Recently Viewed Recipes

Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Google Plus Instagram Twitter Pinterest
Twitter Blog Email RSS

About Us Advertise Contact Us FAQs Keyword Index News Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.