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magazine coleslaw with remoulade dressing
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A good slaw is a thing of beauty.
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An oil-and-vinegar dressing keeps this slaw from feeling heavy and greasy, and the spiciness is a good counterpart to sweet notes in barbecue sauces.
5.0
(5)
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When you need a flavorful and quick option for the grill, these garlic-yogurt-marinated tiger prawns (or extra-jumbo shrimp!) are your answer.
5.0
(5)
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Relajo is the foundation of many Salvadoran dishes; this version of the spice mix has bay leaves, achiote, chiles, cumin seeds, sesame seeds, and pumpkin seeds.
4.0
(4)
5.0
(5)
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Packaged broccoli slaw is the shortcut to making quick work of this light and crunchy salad, a perfect counterpoint to rich, bold dishes.
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Hillstone’s signature slaw is made with the restaurant’s own pickle relish, which can be purchased at any of its locations, but it’ll work with a store-bought brand.
5.0
(4.76)
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This is a spicy slaw, but charred scallions give it deep, toasty flavor.
4.6
(4.63)
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Easy
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Cubes of boneless short rib are begging to be spiced, skewered, and grilled off to be your next quick any-night meal.
4.5
(4.5)
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Umami lovers rejoice. This savory vegetarian mushroom galette recipe features mushrooms two ways: in a rich duxelles-style spread and scattered over the top.
5.0
(5)
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This recipe from Hattie B’s tastes like coleslaw should: crunchy, a little creamy, and with enough vinegar to keep it bright.
4.0
(3.83)
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This coleslaw dressing recipe is a classic with a kick, thanks to the horseradish.
3.5
(3.5)
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Dark and moody in color but surprisingly bright and light to eat, this satisfying dish comes together in just 30 minutes.
4.5
(4.54)
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Trimming a generous amount of the stem from the brussels sprouts makes it quite a bit easier to tease apart the leaves for this winter slaw recipe.
4.0
(4)
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This easy 5-ingredient pasta uses Vegemite to achieve phenomenally rich and savory flavor, with plenty of aged cheddar along for the ride as well.
4.0
(4)
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This rémoulade recipe is a great and more colorful substitute for traditional tartar sauce.
5.0
(5)
Easy
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Kachumber, a classic side salad in Swahili cuisine, balances out rich steak whose marinade is inspired by East African grilled beef skewers called mishkaki.
4.4
(4.4)
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Gently poach shrimp, then marinate them in the rémoulade for at least 2 hours or overnight to allow the flavors to meld.
Easy
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A quick sausage ragù with sweet-spicy gochujang and lots of butter. Excellent with handmade or store-bought noodles.
5.0
(5)