Soups & Salads – Page 2 – tasteandtome.com

You’ll find vinegar coleslaw can do more than just sit on a sandwich; it can pop with heat, sparkle with citrus, or soften into creamy sweetness. Imagine crisp cabbage dressed in apple-cider tang, smoky chipotle, or bright rice vinegar with toasted sesame — each bite brings new texture and aroma. These 13 twists will change how you pair slaw with meals and leave you planning your next experiment. Apple-Cider Vinegar and Honey Slaw With Crunchy Pecans Bright, tangy slaw with a kiss of honey and crunchy pecans — perfect for picnics and weeknight sides. Ingredients: 4 cups shredded green cabbage (about half a medium head) 1 cup shredded red cabbage (optional for color) 1 large carrot, grated 1 Granny Smith apple, julienned or thinly sliced 1/2 cup chopped toasted pecans 2 tablespoons chopped fresh parsley (optional) Dressing: 3 tablespoons apple-cider vinegar 2 tablespoons honey 3 tablespoons olive oil (or neutral oil) 1 teaspoon Dijon mustard 1/2 teaspoon salt (adjust to taste) 1/4 teaspoon freshly ground black pepper 1/4 teaspoon celery seed or 1/2 teaspoon poppy seeds (optional) How to Make: Put the shredded cabbages and grated carrot in a large bowl. Add the sliced apple and toss gently to combine. In a small jar or bowl, whisk together apple-cider vinegar, honey, olive oil, Dijon mustard, salt, pepper, and optional seed until smooth. Pour the dressing over the cabbage mix and toss until everything is evenly coated. Fold in the toasted pecans and chopped parsley so they stay crunchy and distributed. Taste and adjust seasoning—add a bit more honey if you like it sweeter or more vinegar for extra tang. Let the slaw rest in the fridge for at least 15–30 minutes so flavors meld (you can serve immediately if needed). Give it a final toss before serving and sprinkle a few extra pecans on top for presentation. Enjoy this crisp, sweet-and-tangy slaw as a bright side to grilled meats or piled high on sandwiches! Spicy Jalapeño-Lime Vinegar Coleslaw A zesty, crunchy slaw with a spicy jalapeño-lime kick — perfect for tacos, grilled meats, or on its own. Ingredients: 4 cups shredded green cabbage (about half a medium head) 1 cup shredded red cabbage (about a quarter head) 1 large carrot, peeled and shredded 1/4 cup thinly sliced red onion 1–2 jalapeños, seeded and finely chopped (leave seeds in for more heat) 1/4 cup fresh cilantro, chopped 3 tablespoons fresh lime juice (about 1–2 limes) 2 tablespoons apple cider vinegar 2 tablespoons extra-virgin olive oil 1 tablespoon honey or agave syrup 1/2 teaspoon ground cumin 1/2 teaspoon kosher salt (adjust to taste) 1/4 teaspoon black pepper Optional: lime wedges for serving How to Make: Combine the shredded green and red cabbage, shredded carrot, and sliced red onion in a large mixing bowl. Add the chopped jalapeños and chopped cilantro to the bowl. In a small bowl or jar, whisk together lime juice, apple cider vinegar, olive oil, honey, ground cumin, salt, and pepper until well blended. Pour the dressing over the cabbage mixture. Toss everything together until the vegetables are evenly coated. Taste and adjust seasoning — add more salt, lime, or jalapeño if you like it tangier or spicier. Let the slaw sit at room temperature for 10–15 minutes or chill for up to 1 hour to let flavors meld. Give it a final toss before serving and squeeze extra lime if desired. Enjoy the bright, spicy crunch — this slaw livens up any meal! Asian-Inspired Rice Vinegar and Sesame Slaw Light, crunchy slaw with bright rice vinegar and toasty sesame — perfect with grilled meats or as a sandwich topper. Ingredients: 4 cups shredded green cabbage (about half a medium head) 2 cups shredded red cabbage (about 1/4 head) 1 large carrot, julienned or shredded 1 red bell pepper, thinly sliced 3 green onions, thinly sliced (white and green parts separated) 1/4 cup chopped fresh cilantro (optional) 2 tablespoons toasted sesame seeds Dressing: 3 tablespoons rice vinegar 2 tablespoons soy sauce (or tamari for gluten-free) 1 tablespoon toasted sesame oil 1 tablespoon neutral oil (canola or vegetable) 1 tablespoon honey or maple syrup 1 teaspoon grated fresh ginger 1 small garlic clove, minced Pinch of red pepper flakes (optional) Salt and pepper to taste How to Make: Combine the shredded green and red cabbage, carrot, bell pepper, and the white parts of the green onions in a large bowl. In a jar or small bowl, whisk together rice vinegar, soy sauce, toasted sesame oil, neutral oil, honey, grated ginger, minced garlic, and red pepper flakes until smooth. Pour the dressing over the vegetables and toss well to coat evenly. Taste and adjust seasoning with salt, pepper, or a bit more honey or vinegar to balance flavors. Stir in the chopped cilantro (if using) and sprinkle the toasted sesame seeds and green onion tops over the slaw. Let sit 10–15 minutes to mellow and meld flavors, or refrigerate up to 2 hours for a crisper texture. Give the slaw a final toss before serving. Enjoy this bright, nutty slaw as a crunchy side, taco topper, or sandwich boost — it’s irresistibly fresh! Smoky Chipotle Vinegar Coleslaw With Grilled Corn Smoky Chipotle Vinegar Coleslaw with Grilled Corn — a tangy, spicy crunch that’s perfect alongside barbecue or tacos. Ingredients: 4 cups shredded green cabbage (about 1 small head) 2 cups shredded red cabbage (or more green if preferred) 1 cup shredded carrot (about 2 medium carrots) 1 cup grilled corn kernels (from 2 ears, charred and cut off) 1/4 cup chopped fresh cilantro (optional) 1 small red onion, thinly sliced (or 1/4 cup finely diced) 2–3 canned chipotle peppers in adobo, minced (adjust to heat preference) 1/2 cup apple cider vinegar 2 tablespoons white vinegar (optional, for extra tang) 3 tablespoons olive oil or neutral oil 1 tablespoon honey or maple syrup 1 teaspoon Dijon mustard 1/2 teaspoon smoked paprika (for extra smoke) 1/2 teaspoon salt, plus more to taste 1/4 teaspoon freshly ground black pepper 1–2 tablespoons mayonnaise or Greek yogurt (optional, for creaminess) How to Make: Preheat a grill or grill pan to medium-high. Brush corn lightly with oil and grill, turning occasionally, until charred in spots (about 8–10 minutes). Let cool, then cut kernels off the cobs. In a large bowl combine shredded green cabbage, shredded red cabbage, shredded carrot, grilled corn kernels, sliced red onion, and chopped cilantro. In a small bowl or jar add minced chipotle peppers, apple cider vinegar, white vinegar (if using), olive oil, honey, Dijon mustard, smoked paprika, salt, and pepper. Whisk or shake the dressing until smooth; taste and adjust heat, sweetness, or acidity as needed. Stir in mayonnaise or yogurt if you want a creamier slaw. Pour the dressing over the cabbage mixture and toss well to coat evenly. Let the slaw sit for at least 15–30 minutes to meld flavors — refrigerate up to 2 hours for best texture and flavor. Give the slaw a quick toss before serving and adjust seasoning if needed. Serve this smoky, tangy slaw piled high with your favorite grilled proteins or tacos — it’s a crunchy, spicy crowd-pleaser! Tangy Mustard Seed and White Wine Vinegar Slaw Tangy Mustard Seed and White Wine Vinegar Slaw — bright, crunchy, and just a little bit zippy. Ingredients: 6 cups shredded green cabbage (about half a medium head) 1 cup shredded red cabbage (optional, for color) 1 large carrot, julienned or grated 1/4 cup thinly sliced red onion 2 tablespoons yellow or brown mustard seeds 3 tablespoons white wine vinegar 2 tablespoons Dijon mustard 2 tablespoons honey or maple syrup 1/3 cup extra-virgin olive oil 1 teaspoon kosher salt (adjust to taste) 1/2 teaspoon black pepper 2 tablespoons chopped fresh parsley (optional) 1–2 tablespoons mayonnaise or Greek yogurt (optional for creaminess) How to Make: Toast the mustard seeds in a dry skillet over medium heat for 1–2 minutes until fragrant; remove from heat and let cool. In a small bowl, whisk together white wine vinegar, Dijon mustard, honey, salt, and pepper. Slowly whisk in the olive oil until the dressing is emulsified; stir in the cooled mustard seeds. In a large bowl combine the shredded green and red cabbage, carrot, and red onion. Pour the dressing over the cabbage mixture and toss well to coat evenly. If you prefer a creamier slaw, fold in the mayonnaise or Greek yogurt until combined. Taste and adjust seasoning with more salt, pepper, or honey if needed. Let the slaw rest in the refrigerator for at least 20–30 minutes so flavors meld; toss again before serving and sprinkle with chopped parsley. Serve chilled alongside sandwiches, grilled meats, or tacos — crunchy, tangy, and impossible to resist! Greek-Style Red Wine Vinegar Slaw With Feta and Oregano Bright, tangy Greek slaw with salty feta and oregano — a crunchy, Mediterranean side that livens any meal. Ingredients: 4 cups shredded green cabbage (about half a small head) 2 cups shredded red cabbage (about 1/4–1/2 head) 1 large carrot, grated or julienned 1/2 small red onion, thinly sliced 1/2 cup crumbled feta cheese 2 tablespoons chopped fresh oregano (or 1 teaspoon dried oregano) 1/4 cup extra-virgin olive oil 3 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1 clove garlic, minced 1/2 teaspoon kosher salt (adjust to taste) 1/4 teaspoon freshly ground black pepper Optional: 2 tablespoons chopped fresh parsley Optional: 1 tablespoon capers or sliced kalamata olives for extra briny flavor How to Make: Put the shredded green and red cabbage and the grated carrot in a large bowl. Add the thinly sliced red onion and toss to combine. In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until emulsified. Pour the dressing over the cabbage mixture and toss well so everything is evenly coated. Fold in the crumbled feta and chopped oregano (and parsley or capers/olives if using). Taste and adjust seasoning with more salt, pepper, or vinegar if you like it tangier. Let the slaw sit 10–15 minutes at room temperature to allow flavors to meld, or chill up to an hour before serving. Give it one last toss just before serving. Serve this bright Greek slaw alongside grilled meats, gyros, or as a crunchy topping on sandwiches — it’s fresh, flavorful, and addictive! Sweet-Tart Apple and Sherry Vinegar Coleslaw Bright, crisp coleslaw with sweet apples and tangy sherry vinegar — a perfect side that’s zesty and invigorating. Ingredients: 4 cups green cabbage, thinly shredded 1 cup purple cabbage, thinly shredded (optional for color) 1 large sweet apple (Fuji or Honeycrisp), cored and julienned 1/2 cup carrot, grated 1/4 cup red onion, thinly sliced 2 tbsp fresh parsley, chopped 3 tbsp sherry vinegar 2 tbsp mayonnaise 1 tbsp honey 1 tbsp olive oil 1/2 tsp Dijon mustard Salt and freshly ground black pepper, to taste Optional: 1 tbsp apple cider or lemon juice (if you like extra tang) How to Make: Put the shredded cabbages, julienned apple, grated carrot, and sliced red onion in a large mixing bowl. In a small bowl, whisk together sherry vinegar, mayonnaise, honey, olive oil, and Dijon mustard until smooth. Taste the dressing and add salt, pepper, and the optional apple cider or lemon juice if you want more brightness. Pour the dressing over the cabbage-apple mixture. Toss gently until everything is evenly coated. Stir in chopped parsley and adjust seasoning if needed. Let the slaw sit 10–15 minutes for flavors to meld, or chill for up to 1 hour before serving. Enjoy this sweet-tart coleslaw as a crunchy companion to grilled meats, sandwiches, or picnics — so fresh and irresistible! Creamy Coconut Vinegar Slaw With Cilantro and Lime Bright, zesty tropical slaw that’s creamy, tangy and perfect with grilled meats or fish. Ingredients: 4 cups shredded green cabbage (about 1 small head) 1 cup shredded red cabbage (or extra green cabbage) 1 large carrot, julienned or shredded 1/2 red bell pepper, thinly sliced 1/2 cup fresh cilantro leaves, chopped 1/4 cup thinly sliced red onion (optional) 1/3 cup canned full-fat coconut milk (well shaken) 2 tbsp mayonnaise (or vegan mayo) 2 tbsp apple cider vinegar (or rice vinegar) 2 tbsp fresh lime juice (about 1 lime) 1 tbsp honey or maple syrup 1/2 tsp lime zest 1/4 tsp sea salt, plus more to taste 1/4 tsp black pepper 1 small fresh jalapeño, seeded and finely chopped (optional, for heat) 2 tbsp toasted shredded coconut (optional, for garnish) How to Make: In a large bowl combine shredded cabbages, carrot, red bell pepper, red onion and chopped cilantro. In a smaller bowl whisk together coconut milk, mayonnaise, apple cider vinegar, lime juice, honey, lime zest, salt and pepper until smooth. Stir the chopped jalapeño into the dressing if you want a little heat. Pour the dressing over the vegetable mix and toss well to coat everything evenly. Taste and adjust seasoning with extra salt, lime juice or honey as needed. Let the slaw sit 10–15 minutes to marry the flavors (or chill up to 2 hours for best texture). Just before serving sprinkle toasted shredded coconut over the top for a crunchy, tropical finish. Serve this bright coconut-lime slaw with tacos, grilled fish or pulled pork and enjoy the fresh, creamy crunch! Pickled Beet and Balsamic Vinegar Slaw Bright, tangy, and vibrantly red — this Pickled Beet and Balsamic Vinegar Slaw brightens any plate. Ingredients: 3 medium cooked beets, peeled and julienned or thinly sliced 3 cups shredded green cabbage (about half a small head) 1/2 small red onion, thinly sliced 1 large carrot, julienned or grated 2 tablespoons chopped fresh parsley (optional) 3 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 1 tablespoon apple cider vinegar (or white wine vinegar) 1 tablespoon honey or maple syrup 1 teaspoon Dijon mustard Salt and freshly ground black pepper, to taste 2 tablespoons toasted pumpkin seeds or walnuts (optional, for crunch) How to Make: Put the shredded cabbage in a large bowl and toss with a pinch of salt; let it sit 5 minutes, then squeeze lightly to soften and drain any excess liquid. Add the julienned beets, sliced red onion, and grated carrot to the bowl with the cabbage. In a small jar or bowl, whisk together olive oil, balsamic vinegar, apple cider vinegar, honey, and Dijon mustard until emulsified. Pour the dressing over the vegetables and toss gently to coat everything evenly. Taste and season with salt and pepper, adjusting acidity or sweetness as you like. Stir in chopped parsley and sprinkle toasted pumpkin seeds or walnuts on top, if using. Let the slaw rest 10–20 minutes before serving to allow flavors to meld; it keeps well chilled for up to 2 days. Serve this colorful slaw alongside sandwiches, grilled meats, or as a bright stand-alone side — it’s as tasty as it’s pretty! Tropical Mango and Rice Vinegar Coleslaw Tropical Mango and Rice Vinegar Coleslaw — bright, tangy, and just a little sweet for sunny side dishes. Ingredients: 3 cups shredded green cabbage (about half a medium head) 1 cup shredded red cabbage (or extra green if unavailable) 1 cup shredded carrot (about 2 medium carrots) 1 ripe mango, peeled, pitted, and diced or julienned 1/4 cup thinly sliced red onion 2 tablespoons chopped fresh cilantro (optional) 3 tablespoons rice vinegar 2 tablespoons mayonnaise (or Greek yogurt for a lighter option) 1 tablespoon honey or maple syrup 1 teaspoon lime juice (fresh) 1/2 teaspoon sesame oil (optional, for a nutty note) Salt and freshly ground black pepper, to taste How to Make: Combine the shredded green and red cabbage and shredded carrot in a large mixing bowl. Add the diced mango, sliced red onion, and chopped cilantro to the bowl. In a small bowl, whisk together rice vinegar, mayonnaise, honey, lime juice, and sesame oil until smooth. Pour the dressing over the cabbage-mango mixture and toss gently to coat everything evenly. Season with salt and pepper to taste, adjusting sweetness or acidity if needed. Let the slaw sit 10–15 minutes to allow flavors to meld — it also softens the cabbage slightly. Give it a final toss before serving and transfer to a serving bowl or platter. Serve this bright tropical coleslaw alongside grilled fish, tacos, or as a sunny side — it’s a little bite of summer in every forkful! Herbaceous Tarragon and Champagne Vinegar Slaw Herbaceous Tarragon and Champagne Vinegar Slaw — bright, herby, and perfectly tangy for summer plates. Ingredients: 4 cups thinly sliced green cabbage (about half a medium head) 2 cups thinly sliced purple cabbage (about a quarter head) 1 large carrot, peeled and julienned or shredded 1 small fennel bulb, thinly sliced (optional for crunch and anise note) 1/4 cup fresh tarragon leaves, chopped (or 2 tbsp dried if needed) 1/4 cup fresh parsley, chopped 3 green onions, thinly sliced 1/4 cup champagne vinegar 2 tbsp white wine (optional) or extra vinegar 3 tbsp extra-virgin olive oil 1 tbsp Dijon mustard 1 tsp honey or sugar (adjust to taste) Salt and freshly ground black pepper, to taste Zest and juice of 1 lemon 2 tbsp mayonnaise or Greek yogurt (for creaminess; optional) Toasted sunflower seeds or slivered almonds for garnish (optional) How to Make: Combine the green cabbage, purple cabbage, carrot, fennel (if using), tarragon, parsley, and green onions in a large bowl. In a small bowl or jar, whisk together the champagne vinegar, white wine (if using), olive oil, Dijon mustard, honey, lemon zest, lemon juice, and mayonnaise or yogurt (if using) until smooth. Season the dressing with salt and pepper, taste, and adjust sweetness or acidity as needed. Pour the dressing over the cabbage mixture and toss well to coat every strand. Let the slaw sit for 10–15 minutes to allow the flavors to meld; toss again before serving. Sprinkle with toasted sunflower seeds or slivered almonds for crunch, if desired. Serve chilled or at room temperature alongside grilled meats, sandwiches, or as a bright stand-alone salad. Enjoy the crisp, tangy herb lift—this slaw brightens any meal! Pomegranate Molasses and Cider Vinegar Slaw Bright, tangy slaw with a sweet-punch from pomegranate molasses—perfect for summer BBQs or as a zesty side. Ingredients: 4 cups shredded green cabbage (about half a medium head) 1 cup shredded red cabbage 1 large carrot, julienned or shredded 1/2 cup thinly sliced red onion 1/3 cup pomegranate seeds (optional, for crunch and color) 1/4 cup chopped fresh parsley or cilantro 3 tbsp pomegranate molasses 2 tbsp apple cider vinegar 2 tbsp extra-virgin olive oil 1 tbsp honey or maple syrup (adjust to taste) 1 tsp Dijon mustard Salt and freshly ground black pepper, to taste Optional: 1/4 tsp ground cumin or a pinch of crushed red pepper for warmth How to Make: In a large bowl combine the shredded green cabbage, red cabbage, carrot, red onion, and parsley (or cilantro). In a small bowl or jar whisk together pomegranate molasses, apple cider vinegar, olive oil, honey, and Dijon mustard until smooth. Taste the dressing and season with salt, pepper, and optional cumin or crushed red pepper if using. Pour the dressing over the cabbage mixture and toss well to coat everything evenly. Fold in the pomegranate seeds gently so they don’t burst. Let the slaw sit for at least 10–15 minutes to mellow and meld flavors; refrigerate up to 2 hours for best results. Give it a final toss, adjust seasoning if needed, and serve chilled or at room temperature. Serve this bright, tangy slaw alongside grilled meats, tacos, or on a sandwich for an irresistible pop of flavor. Honey-Soy Rice Vinegar Slaw With Toasted Sesame Bright, tangy, and nutty — this Honey-Soy Rice Vinegar Slaw is a lively side that wakes up any meal. Ingredients: 4 cups shredded green cabbage (about half a medium head) 2 cups shredded red cabbage (about a quarter head) 1 large carrot, julienned or grated 3 green onions, thinly sliced 1/4 cup chopped fresh cilantro (optional) 2 tablespoons toasted sesame seeds 2 tablespoons chopped roasted peanuts or sliced almonds (optional, for crunch) Dressing: 3 tablespoons rice vinegar 2 tablespoons low-sodium soy sauce 1 tablespoon honey 1 tablespoon toasted sesame oil 1 tablespoon neutral oil (canola or vegetable) 1 teaspoon grated fresh ginger (or 1/4 teaspoon ground ginger) 1 small garlic clove, minced Salt and freshly ground black pepper, to taste How to Make: In a large bowl, combine the shredded green cabbage, red cabbage, carrot, and sliced green onions. If using, stir in the chopped cilantro for a bright herb note. In a small bowl or jar, whisk together the rice vinegar, soy sauce, honey, toasted sesame oil, neutral oil, grated ginger, and minced garlic until the honey dissolves and the dressing is smooth. Taste the dressing and season with a little salt and black pepper if needed. Pour the dressing over the cabbage mixture and toss well to coat everything evenly. Sprinkle in the toasted sesame seeds and the chopped peanuts or almonds, tossing once more to distribute the crunch. Let the slaw sit for at least 10 minutes to meld flavors; chill for 30 minutes for best results. Give it a final toss before serving and adjust seasoning if desired. Serve this slaw chilled or at room temperature alongside grilled meats, tacos, or rice bowls for an irresistible crunch and bright flavor.