We love to serve slaw at barbecues with Brisket Tacos, BBQ Sloppy Joes, Fried Shrimp and just about everything. I realized at a recent cookout that I needed to share my go-to recipe so y’all can try it too.

This is the best Coleslaw recipe and it is a very simple side salad that is easy to make ahead for cookouts, summer potlucks and busy weeknight dinners. Skip the store bought dressing for this homemade version that literally takes 2 minutes to whip up.

Ingredients Needed for Classic Coleslaw Recipe

• Coleslaw mix (this shortcut makes it so easy) or head of cabbage + carrots
• Mayonnaise
• Sour Cream
• White Wine Vinegar – white vinegar or apple cider vinegar works too
• Honey, Sugar, or pure maple syrup
• Kosher Salt
• Fresh Ground Pepper

How to Make the Best Coleslaw

1. Mix the dressing in a large bowl. Add the mayo, sour cream, vinegar, honey, salt and pepper.
2. Whisk together until smooth.
3. Stir in the shredded cabbage mixture.

4. Cover with plastic wrap and pop it in the fridge for one hour or until ready to serve for the best flavor. It can be served immediately if desired.

Recipe Notes

• For Cabbage: Shred green cabbage along with purple cabbage on a box grater or with a food processor.
• Additions: 1/2 cup sliced green onions, 1 tablespoon of celery seeds, 1/2 cup of diced apples.
• Vinegar: Apple cider vinegar, red wine vinegar or white vinegar can be used.
• Storage: Store in an airtight container in the refrigerator up to 3 days.
• Large Batch: Double this easy coleslaw recipe as needed.

Creamy coleslaw is great on top of sandwiches like honey garlic chicken tender sandwiches, pulled pork, smoked brisket, hot dogs and shrimp po boys. It’s also the perfect side dish for fish sticks and chicken strips.

We love this Homemade Coleslaw for a fresh veggies side that is mixed together in a short amount of time. It’s perfect to pair with ribs, bbq chicken and quick dinners with no cooking required.

If you try this homemade coleslaw recipe, please leave a comment and a star rating. Be sure to help us share Pinterest, Facebook and Instagram.

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Homemade Coleslaw

Homemade Coleslaw is a quick side dish to add to any dinner menu. Shredded cabbage and carrots with a creamy dressing that will compliment sandwiches, BBQ and more.

Course Side Dishes

Cuisine American

Keyword best coleslaw, coleslaw dressing, easy coleslaw, easy side dish, homemade slaw dressing, side dish for BBQ, side dish for shrimp, slaw

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 239kcal

Author Milisa

Ingredients

• 16 ounces Slaw Mix or 6 cups shredded cabbage + 1 shredded carrot
• ¾ cup mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon white wine vinegar
• 2 tablespoons honey or pure maple syrup or sugar
• ½ teaspoon kosher salt
• ½ teaspoon fresh ground pepper

Instructions

• In a serving bowl, whisk together mayonnaise, sour cream, vinegar, sugar, salt and pepper.
• Mix in the shredded cabbage and carrots until well combined.
• Cover and refrigerate one hour or until ready to serve for the best flavor. Coleslaw can be served immediately if needed.

Video

Notes

Additions: 1/2 cup sliced green onions, 1 tablespoon of celery seeds, 1/2 cup of diced apples. 

Variations: Apple cider vinegar, red wine vinegar or white vinegar can be used.

Storage: Store in an airtight container in the refrigerator up to 3 days.

Large Batch: Double this recipe as needed. 

Nutrition

Serving: 1g | Calories: 239kcal | Carbohydrates: 11g | Protein: 1g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 387mg | Potassium: 146mg | Fiber: 2g | Sugar: 8g | Vitamin A: 118IU | Vitamin C: 28mg | Calcium: 38mg | Iron: 0.5mg

More Easy Slaw Mix Side Dishes

Fried Cabbage

Pineapple Slaw

Cilantro Lime Coleslaw

Asian Ramen Slaw

The post Homemade Coleslaw appeared first on Miss in the Kitchen.

When it’s too hot to cook, easy salads are my favorite addition to meals on the grill and a great addition to any summer bbq or family cookouts. I love the sweet and salty combination of the fresh fruit and tangy feta cheese.

Ingredients for Watermelon Salad

• watermelon
• strawberries
• pineapple
• limes or lemons
• olive oil
• kosher salt
• feta cheese
• fresh mint

How to Make Watermelon Salad

1. Dice watermelon, quarter strawberries and dice pineapple.
2. Place fruit in a large bowl.
3. In a separate bowl whisk olive oil and lime juice together and drizzle over fruit.
4. Sprinkle with feta and fresh mint.

Serving Tip: Use a melon baller to scoop the watermelon into perfect balls for this salad. Scoop out half of the watermelon and use the rind as a bowl. It makes a great presentation for summer parties.

Recipe Notes and Variations

• Make Ahead: If you are making this ahead, just cut up your fruit keep covered in the refrigerator. When you are ready to serve, drizzle the dressing over and sprinkle with feta and mint.
• Cucumbers: Chopped English cucumbers are another great addition to sweet watermelon salad.
• More Add-Ins: Arugula, red onions, avocado, toasted pecans, walnuts or sunflower seeds are great additions for crunchy texture. 
• Fresh Herbs: Fresh basil is a great addition along with the fresh mint. 
• Pre-Cut Fruit: Make this easy fruit salad with pre-cut fruit from the deli for a short cut and it can be ready in 5 minutes.
• Dressing Variation: Balsamic glaze can be substituted for the olive oil and lime juice dressing.
• Storage: Store watermelon salad in an airtight container in the refrigerator for 1-2 days.
• Fresh, juicy watermelon is one of the best parts of summer. It’s so cool and refreshing and hard to beat on hot summer days. An Easy Watermelon Salad is guaranteed to please the crowd and if you are looking for a more traditional recipe, try this Honey Lime Fruit Salad.

Refreshing Watermelon feta salad is the perfect summer salad with fresh ingredients is the perfect flavor combination for one of our favorite summer salads.

If you love this Recipe as much as I do, please leave a comment and a star rating, and be sure to help me share on Pinterest!

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Easy Watermelon Salad

Easy Watermelon Salad is a delicious addition to any summer meal. Perfect for backyard cookouts and holiday get togethers. Fresh watermelon, strawberries, and pineapple with feta cheese, mint and a simple lime dressing. 

Course Side Dishes

Cuisine American

Keyword easy summer side dish, fruit salad, summer salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 Servings

Calories 105kcal

Author Milisa

Ingredients

• 3 cups diced watermelon
• 2 cups quartered strawberries tops removed
• 1 cup diced pineapple
• Juice of 1 lime
• 2 tablespoons olive oil
• pinch of kosher salt
• 2 tablespoons crumbled feta cheese
• 1 tablespoon fresh mint

Instructions

• Combine diced watermelon, strawberries and pineapple in a serving bowl.
• In a small bowl, whisk together lime juice, olive oil and salt.
• Drizzle over watermelon mixture and toss to coat.
• Sprinkle with feta and mint.
• Serve immediately.

Notes

If you are making ahead, mix fruit together, cover and refrigerate until ready to serve. Drizzle with dressing and top with feta and mint just before serving.

Nutrition

Serving: 1g | Calories: 105kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 3mg | Sodium: 53mg | Fiber: 2g | Sugar: 11g

More Summer Salads to Try

• Pineapple Cucumber Salad is beyond simple and one of my favorites for last minute get togethers!
• Broccoli Pineapple Salad is a classic for barbecues and summer picnics! I love adding pineapple into the mix, it really brightens up this salad.
• ple into the mix, it really brightens up this savory salad.
• Caprese Salad Skewers are a great summer salad or appetizer to add to any summer menu.
• Greek Farro Salad is so flavorful and incredibly delicious. It’s hearty enough to be a main course and if you haven’t tried farro yet, add this one to your list! It’s a variety of wheat with a nutty flavor, if you are a fan of barley, you will love it.
• Greek Salad with Roasted Garlic Dressing is the salad that I make for any special occasion or if we are grilling steaks. It’s easy to make ahead and a wonderful flavor combo for a savory side salad!

The post Easy Watermelon Salad appeared first on Miss in the Kitchen.

I think barley gets a bad wrap and if you’ve only tried the quick cooking barley or only had over cooked barley, you might be turning your nose up at this salad. Try this salad and I think it will change your mind plus,
barley is high in nutrients, fiber and a great option to help keep blood sugar regulated.

Why You’ll Love This Recipe

• Fresh and hearty barley salad with simple ingredients – chewy barley paired with crisp cucumbers, peppers and crunchy radishes makes every bite satisfying.
• Easy make-ahead salad for meal prep or gatherings – it holds up well in the fridge and actually gets better as it sits.
• Light, flavorful homemade vinaigrette – made with pantry staples and fresh herbs for a bright, balanced flavor.

How to Make White Bean Barley Salad

1. Cook the barley Prepare barley according to package directions. Drain an rinse under cold water, draining excess liquid. Set aside.
2. Prep the vegetables Dice cucumbers, bell peppers, red onion and radishes into bite-sized pieces.
3. Rinse the beans Drain and rinse the white beans under cold water to remove excess starch and improve flavor.
4. Combine the salad In a large bowl, add cooled barley, white beans, and all of the chopped vegetables. Toss gently to combine.
5. Make the dressing In a small bowl or jar, whisk together olive oil, white wine vinegar, honey, granulated garlic, dried thyme, kosher salt, red pepper flakes and chopped fresh parsley.

6. Toss everything together Pour the dressing over the salad and mix until everything is evenly coated.
7. Chill and serve Refrigerate for at least 30 minutes before serving for the best flavor.

Serving Ideas

Serve this white bean barley salad alongside grilled meats, sandwiches, or as part of any potluck spread. It’s also perfect for packing up for lunches during the week.

This is the kind of recipe that easily becomes a staple. It’s simple, flexible and made with ingredients you probably already have on hand. Whether you’re prepping lunches for the week or need something reliable for a get-together, this salad delivers every time without overcomplicating things.

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White Bean Barley Salad

A fresh and hearty white bean barley salad loaded with crisp vegetables and tossed in a simple homemade vinaigrette. This easy make-ahead salad is perfect for meal prep, potlucks, or a light, satisfying lunch.

Course Side Dishes

Cuisine American

Keyword barley salad, make ahead sides

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Chill Time 30 minutes minutes

Servings 12

Calories 208kcal

Author Milisa

Ingredients

• 4 cups cooked pearl barley (cooked according to package directions 35-40 minutes)
• 2 cups cucumbers diced
• 1 bell pepper diced (I used 1/2 green and 1/2 red)
• 1 cup red onion diced
• 1 cup radishes diced
• 2 cans navy beans 16 ounces each or any white beans

For the Dressing

• ½ cup olive oil
• ½ cup white wine vinegar
• ½ cup honey
• 2 tablespoons granulated garlic
• 2 tablespoons dried thyme
• 1 tablespoon fresh parsley
• 1 ½ teaspoons kosher salt
• ½ teaspoon red pepper flakes

Instructions

• Rinse cooked barley under cold water, drain well and set aside.
• Dice cucumbers, bell peppers, red onion and radishes into bite-sized pieces.
• Drain and rinse the white beans under cold water, drain well.
• In a large bowl, add cooled barley, white beans and all of the chopped vegetables. Toss gently to combine.
• In a small bowl or jar, whisk together olive oil, white wine vinegar, honey, granulated garlic, dried thyme, kosher salt, red pepper flakes and chopped fresh parsley.
• Pour the dressing over the salad and mix until everything is evenly coated.
• Refrigerate for at least 30 minutes before serving for the best flavor.

Notes

• Add crumbled feta or Parmesan cheese for extra richness.
• Toss in grilled chicken or shrimp to make it a full meal.
• Swap white beans for chickpeas, kidney beans or black beans depending on what you have on hand.
• This salad is great cold or at room temperature.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Give it a quick stir before serving.

Nutrition

Calories: 208kcal | Carbohydrates: 31g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 302mg | Potassium: 179mg | Fiber: 3g | Sugar: 13g | Vitamin A: 409IU | Vitamin C: 17mg | Calcium: 31mg | Iron: 2mg

More Hearty Sides You’ll Love

Carbonara Beans

Macaroni Ham Salad

Frito Corn Salad

Chickpea Cucumber Salad

The post White Bean Barley Salad appeared first on Miss in the Kitchen.

Quick Snapshot

Ready in: 15 minutes
Servings: 6
Best for: Cookouts, potlucks, light lunches, easy dinners

Why You’ll Love This Chickpea Cucumber Salad Recipe

• Cool, creamy, and crunchy –packed with fresh veggies and perfect for hot days
• Easy to prep ahead for meal plans or gatherings
• Packed with flavor from ranch and everything bagel seasoning

Ingredients for Chickpea Cucumber Salad

• Chickpeas (garbanzo beans)
• Cucumbers – I used regular cucumbers and removed the seeds
• Bell peppers – green bell pepper or red bell pepper
• Red onions
• Tomatoes – cherry or grape tomatoes
• Greek yogurt
• Mayonnaise
• Ranch seasoning
• Everything bagel seasoning
• Fresh herbs (like dill, thyme or parsley )
• Salt & black pepper

Step-by-Step Instructions for Chickpea Salad with Cucumbers and Tomatoes

1. Drain and rinse the chickpeas. Pat them dry for best texture.
2. Chop the veggies. Dice cucumbers, bell peppers, red onion, and tomatoes into bite-sized pieces, place in a large bowl.
3. Make the creamy dressing. In a small bowl, whisk together Greek yogurt, mayonnaise, ranch seasoning, everything bagel seasoning, chopped herbs. Add salt and pepper to taste.

4. Toss it all together. Pour the dressing over and stir until evenly coated.
5. Chill and serve. Refrigerate for 20–30 minutes for best flavor, then serve cold.

More Add-Ins

• Grilled chicken, feta cheese, kalamata olives and fresh mint leaves are great additions for a Mediterranean twist.

This Chickpea Cucumber Salad with creamy everything dressing is the kind of dish you’ll want on repeat all summer long—fresh, flavorful, and ready in a flash. Whether you’re meal prepping for the week or whipping up a last-minute side for your next cookout, this salad brings the crunch and the crave-worthy dressing.

💬 Did You Make It?

Leave a comment and star rating below if you tried this Chickpea Cucumber Salad! I love hearing how it turned out for you.

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Chickpea Cucumber Salad

Chickpea Cucumber Salad is a fresh, creamy side dish tossed with crunchy veggies and everything bagel ranch dressing. A quick and easy salad for summer meals!

Course Side Dishes

Cuisine American

Keyword cucumber salad, summer sides

Prep Time 15 minutes minutes

Chill 30 minutes minutes

Servings 6

Calories 254kcal

Author Milisa

Ingredients

• 16 ounces chickpeas rinsed and drained
• 1 cup cucumber seeds removed, chopped into bite size pieces
• 1 cup cherry tomatoes chopped
• 1 cup bell pepper diced, seeds and membranes removed
• 1 cup red onion diced

For the Dressing

• ⅓ cup Greek yogurt
• ⅓ cup mayonnaise
• 2 tablespoons everything bagel seasoning
• 2 tablespoons ranch seasoning
• ½ teaspoon kosher salt
• ½ teaspoon pepper
• 2 tablespoons fresh herbs dill, thyme, basil or parsley

Instructions

• Add chickpeas and chopped vegetables to a large bowl.
• In another small bowl, add greek yogurt, mayonnaise, everything bagel seasoning, ranch seasoning, salt, pepper and fresh herbs. Mix well.
• Pour dressing over the chickpeas and vegetables, stir until well combined.
• Cover and refrigerate for 30 minutes or until ready to serve.

Notes

Store chickpea cucumber salad in an airtight container in the refrigerator up to 3 days. Stir before serving. 

• Use English cucumbers or Persian cucumbers for fewer seeds and more crunch.
• Add chicken, feta cheese or avocado for a heartier version.
• Swap out chickpeas with white beans or black beans if preferred.

Nutrition

Calories: 254kcal | Carbohydrates: 30g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 6mg | Sodium: 926mg | Potassium: 423mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1058IU | Vitamin C: 43mg | Calcium: 67mg | Iron: 3mg

More Cool & Creamy Salads to Try

• Cucumber Onion Salad is one of our all time favorites to keep in the fridge all summer long.
• Cucumber Tomato Salad can be served as a side dish or chop the veggies up fine and serve it as a relish.
• Pineapple Cucumber Salad is refreshing and delicious with a quick drizzle of extra virgin olive oil and lime juice.
• See more of our quick and easy Cucumber Recipes.

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It’s the perfect salad for meal prep, potlucks or just something light to keep in the fridge for snacking. Seriously, it’s become one of my go-to side dishes!

Why You’ll Love This Recipe

• Light, fresh and full of protein – The mix of tender beans and crunchy vegetables makes every bite perfectly balanced.
• Easy to prep ahead – This salad actually gets better as it chills, making it ideal for making a day in advance.
• Versatile for any occasion – Serve it as a main dish for lunch, a side for grilled meats or a colorful addition to your holiday spread.

How to Make White Bean Salad

1. Drain and rinse the beans
   Add canned beans and chickpeas to a colander, rinse under cold water, and drain well.

2. Chop the vegetables
   Dice the bell pepper, red onion and celery, shred carrot. Roughly chop the parsley.

3. Make the vinaigrette
   In a large bowl, whisk together olive oil, red wine vinegar, lemon juice, maple syrup, granulated garlic, basil, thyme, oregano, kosher salt and pepper until well combined.

4. Toss it all together
   Add the beans, vegetables and parsley. Toss until everything is coated evenly.

5. Chill and serve
   Cover and refrigerate for at least 1 hour before serving to let the flavors come together. Give it a quick stir and taste before serving – adjust seasoning if needed.

Recipe Notes

• Storage: Store in an airtight container in the refrigerator for up to 4 days. Stir before serving.
• Variations: Make it Mediterranean by adding diced cucumber, cherry tomatoes or olives for extra flavor and texture. Crumbled feta cheese or shaved parmesan cheese can be added.
• Meal Prep Tip: This salad is great for lunches – pack it up in individual containers with pita bread or grilled chicken on the side.

More Bean Salad Recipes to Try

• Black Eyed Pea Salad – A Southern classic tossed in a tangy vinaigrette with fresh veggies and a little kick of spice.
• Three Bean Salad – A picnic favorite with navy beans, kidney beans and chickpeas in a sweet and tangy dressing.
• Bean and Barley Salad – Hearty and wholesome with chewy barley, beans in a sweet and tangy dressing.

You will also have to try these Carbonara Beans for a delicious side dish that goes with just about any meal.

Make This White Bean Salad Anytime

Whether you’re meal prepping for the week or need a quick side for grilled chicken or burgers, this White Bean Salad is a guaranteed win. It’s wholesome, easy to make, and the flavors get better as it sits. Perfect for potlucks, holiday meals or weekday lunches.

Save this recipe, give it a try and let us know how you like it in the comments with a rating.

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White Bean Salad

White bean salad is a quick and easy side dish that Is packed with fresh and delicious flavors. Perfect for meal prep, weeknight meals or an easy lunch.

Course Salads

Cuisine American

Keyword summer salad

Prep Time 15 minutes minutes

Chill Time 1 hour hour

Servings 8

Calories 410kcal

Author Milisa

Ingredients

• 32 ounces navy beans
• 16 ounces chickpeas
• 1 bell pepper diced
• ½ red onion diced
• 2 stalks celery diced
• 1 large carrot shredded
• ½ cup fresh parsley coarsely chopped
• ½ cup olive oil
• 1//2 cup red wine vinegar
• 3 tablespoons maple syrup
• 1 tablespoon lemon juice
• 1 tablespoon granulated garlic
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon kosher salt
• ½ teaspoon black pepper

Instructions

• Add canned beans and chickpeas to a colander, rinse under cold water, and drain well.
• In a large bowl, whisk together olive oil, red wine vinegar, lemon juice, maple syrup, granulated garlic, basil, thyme, oregano, kosher salt and pepper until well combined.
• Add the beans, vegetables and parsley.
• Toss until everything is coated evenly.
• Cover and refrigerate for at least 1 hour before serving to let the flavors come together. Give it a quick stir and taste before serving – adjust seasoning if needed.

Notes

• Storage: Store in an airtight container in the refrigerator for up to 4 days. Stir before serving.
• Variations: Make it Mediterranean by adding diced cucumber, cherry tomatoes or olives for extra flavor and texture. Crumbled feta cheese or shaved parmesan cheese can be added.
• Meal Prep Tip: This salad is great for lunches – pack it up in individual containers with pita bread or grilled chicken on the side.

Nutrition

Calories: 410kcal | Carbohydrates: 54g | Protein: 15g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 168mg | Potassium: 763mg | Fiber: 18g | Sugar: 9g | Vitamin A: 2356IU | Vitamin C: 28mg | Calcium: 140mg | Iron: 5mg

The post White Bean Salad appeared first on Miss in the Kitchen.

Quick and easy side salads are my favorite to pair with grilling recipes and easy weeknight dinners. This black eyed pea salad hits the spot; it can also be made ahead and tastes even better the next day.

How to Make Black Eyed Pea Salad

1. Make the Dressing: Add vinegar, olive oil, brown sugar, salt, pepper, cumin, paprika and minced garlic to a bowl. Whisk to combine.

2. Rinse and drain black eyed peas.
3. Dice the vegetables.
4. Place black eyed peas, vegetables and dressing in a bowl. Stir until well combined.
5. Stir in chopped cilantro.

6. Serve immediately or cover and refrigerate until ready to serve.

Add this easy Black Eyed Pea Salad to your list to try for a filling and delicious addition to any meal. Black eyed peas with crunchy vegetables and a tasty dressing that goes well with everything.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

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Black Eyed Pea Salad

Black Eyed Pea Salad is an easy side dish to add to any meal. Made with canned black-eyed peas, crunchy vegetables and a tangy dressing for a simple and delicious chilled salad.

Course Side Dishes

Cuisine American

Keyword bean salad, easy side dishes, summer side dishes

Prep Time 10 minutes minutes

Servings 8

Calories 101kcal

Author Milisa

Ingredients

• ½ cup apple cider vinegar
• ¼ cup olive oil extra virgin
• ¼ cup brown sugar
• 1 teaspoon salt
• 1 teaspoon fresh ground pepper
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• 2 cloves garlic minced
• 2 15 ounce canned black eyed peas rinsed and drained
• 1 cup bell peppers diced
• ½ cup red onion diced
• ½ cup fresh cilantro chopped

Instructions

• Make the Dressing: Add vinegar, olive oil, brown sugar, salt, pepper, cumin, paprika and minced garlic to a bowl. Whisk to combine.
• Rinse and drain black eyed peas.
• Place black eyed peas, diced vegetables and dressing in a bowl. Stir until well combined.
• Stir in cilantro.
• Serve immediately or cover and refrigerate until ready to serve.

Notes

• Bacon: I picked up cans of black peas with bacon added. You can add a few slices of cooked and crumbled bacon for added flavor.
• More Vegetables: Add any fresh vegetables that you have on hand. Diced tomatoes, cucumbers or celery are great options.
• Storage: Store black eyed pea salad in an airtight container in the refrigerator 6-7 days.

Nutrition

Calories: 101kcal | Carbohydrates: 10g | Protein: 0.5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 296mg | Potassium: 91mg | Fiber: 1g | Sugar: 8g | Vitamin A: 715IU | Vitamin C: 25mg | Calcium: 15mg | Iron: 0.4mg

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Broccoli salad is always a favorite and can be made ahead for busy weeknights. It is the perfect side to serve with grilled chicken, burgers and grilled pork chops. It’s also hearty enough to make a great lunch or light dinner. You might also like this Macaroni Ham Salad with broccoli.

Ingredients for Broccoli Pineapple Salad Recipe

• Fresh Broccoli – Frozen broccoli does not work well for this recipe.
• Fresh Pineapple – canned pineapple tidbits will also work, drain them well.
• Red Onion
• Cooked Bacon 
• Toasted Pecans
• Mayonnaise – substitute Greek yogurt if desired.
• White Wine Vinegar – Apple Cider Vinegar or White Vinegar will also work.
• Orange Juice or Pineapple Juice

How to Make Broccoli Pineapple Salad

1. Chop fresh broccoli into bite-sized florets.
2. Dice red onion and cut pineapple into bite-size chunks.
3. Crumble cooked bacon and toasted pecans.
4. Place into a large bowl and mix to combine.
5. In another bowl, mix mayonnaise, white wine vinegar and orange juice and pour over broccoli mixture, tossing until well coated.
6. Cover and refrigerate for 2 hours or serve immediately if desired.

Recipe Notes

• Storage: Store broccoli salad in an airtight container in the refrigerator 3-4 days. Stir before serving.
• Additions: Chopped ham or cooked chicken makes a great addition. Use sunflower seeds or walnuts in place of pecans if desired. Fresh grapes, dried cranberries or raisins are also popular additions.

More Easy Salads to Try

• Watermelon Salad
• Cucumber Onion Salad
• Asian Ramen Slaw

Add this Broccoli Pineapple Salad to your next cookout or dinner menu for an easy side dish that is full of delicious flavors.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

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Broccoli Pineapple Salad

Broccoli Pineapple Salad is the perfect side dish for a quick weeknight meal or a favorite for summer cookouts! My version is filled with fresh broccoli, pineapple, red onions, toasted pecans, bacon and an easy three ingredient citrus dressing.

Course Side Dishes

Cuisine American

Keyword broccoli salad, summer broccoli salad

Prep Time 15 minutes minutes

Chill 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 10 Servings

Calories 169kcal

Author Milisa

Ingredients

• 4 cups fresh broccoli florets
• 1 cup fresh pineapple cut into bite-sized chunks
• ½ cup diced red onion
• 4 slices bacon cooked and crumbled
• ½ cup toasted pecans
• ½ cup mayonnaise
• 2 tablespoons white wine vinegar
• 2 tablespoons orange juice

Instructions

• Add broccoli, pineapple, red onion, bacon and pecans to a large bowl and mix to combine.
• In a small bowl, add mayonnaise, white wine vinegar and orange juice. Whisk until combined.
• Pour dressing over broccoli mixture and stir until well coated.
• Serve immediately or cover and refrigerate for 2 hours.

Video

Notes

• Storage: Store broccoli salad in an airtight container in the refrigerator 3-4 days. Stir before serving.
• Substitutions: Pineapple juice can be substituted for orange juice. Use apple cider vinegar or white vinegar in place of white wine vinegar.
• Additions: Chopped ham or cooked chicken makes a great addition. Use sunflower seeds or walnuts in place of pecans if desired. Fresh grapes, dried cranberries or raisins are also popular additions.

Nutrition

Serving: 1g | Calories: 169kcal | Carbohydrates: 9g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Cholesterol: 9mg | Sodium: 173mg | Fiber: 3g | Sugar: 4g

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Our Creamy Coleslaw recipe is one of our favorites to top smoked brisket sandwiches and brisket tacos or to serve alongside fish sticks but I have to say this No Mayo Coleslaw is every bit as delicious and perfect for fish tacos.

Homemade slaw is one of the quickest and easiest side dishes to add to your menu for just about any meal. It’s easy to make ahead and simple to make for a crowd. The tangy vinegar dressing is made with just a couple of pantry ingredients and makes the best vinegar slaw.

Ingredients Needed for Healthy Coleslaw Recipe

• Extra Virgin Olive Oil
• Apple Cider Vinegar: White wine vinegar, white vinegar or lemon juice can be substituted.
• Sugar
• Granulated Garlic
• Onion Powder
• Kosher Salt
• Black Pepper
• Slaw Mix or Shredded Green Cabbage & Carrots

What is Slaw Mix?

Slaw mix is pre-shredded cabbage and shredded carrots packaged in a plastic bag for making cabbage salad, stir fry and more. Find it near the other bagged salads in the produce section of the grocery store. It’s a time saver that I often utilize for busy weeknights. Use a head of cabbage and whole carrots and shred yourself if you prefer.

How to Make No Mayo Coleslaw

1. In a large bowl, add the olive oil, apple cider vinegar, sugar, garlic, onion powder, salt and pepper.

2. Whisk together until well combined. 

3. Add slaw mix and stir until well coated with the dressing. 

4. Serve immediately or cover and chill until ready to serve. 

Recipe Notes for Vinegar Coleslaw

• Yield: 6 Servings
• To Use a Head of Cabbage & Whole Carrots: 8 cups of shredded cabbage and one medium carrot, shredded is the same as the bag of coleslaw mix.
• Tips for Shredding Cabbage: Use the large side of a box grater, the shredding attachment of a food processor, or shred with a sharp chef’s knife.
• Additional Add Ins: Add some crunch to this no mayo coleslaw by adding diced celery, think sliced red onion or diced apples. Toasted walnuts or pecans add great flavor and crunch. Celery seed , caraway seeds or celery salt is a great addition to the seasonings. Add fresh herbs like parsley or cilantro for more fresh tasting flavors.
• Storage: Store coleslaw in an airtight container in the refrigerator up to 3 days, stir before serving.

More Easy Side Salads to Try

• Sweet Coleslaw If you love the slaw from KFC, this easy side will be your go-to salad.
• Garden Salad is my favorite with fresh veggies to serve with everything from spaghetti to grilled chicken.
• Cucumber Onion Salad is the classic just like grandma would make. I love having this on hand to serve with any meal and so delicious to top sandwiches.
• Pineapple Cucumber Salad is a cool and refreshing side dish that everyone loves. Just a few ingredients in this easy salad.

Why You Will Love this Easy Coleslaw Recipe

• Easy Side Dish: This tangy coleslaw is one of the easiest side dishes that comes together in 5 minutes or you can make it ahead and it tastes even better the next day. 
• Made with Fresh Vegetables: If you are looking for more ways to add fresh vegetables to your dinner menu, this homemade coleslaw is filled with crunchy vegetables and tangy coleslaw dressing. It is a nice alternative to a traditional coleslaw recipe and made a little healthier when you skip the creamy dressing.
• Simple Ingredients: The tangy dressing is made with pantry ingredients that makes this simple recipe something you want to make again and again. 

If you are looking for a quick and easy side salad, this vinegar coleslaw recipe without mayonnaise is just the ticket. It’s easy to make ahead and so delicious with the tangy vinegar dressing that makes it a classic side dish for pork sandwiches and more.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

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No Mayo Coleslaw

No Mayo Coleslaw is a fantastic vinegar coleslaw for those that love slaw but don't love the creamy mayo dressing. Serve this delicious slaw with your favorite barbecue, fried chicken, burgers and more. 

Course Side Dishes

Cuisine American

Keyword cabbage salad, easy side dish, slaw without mayonnaise, vinegar coleslaw

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6 Servings

Calories 202kcal

Author Milisa

Ingredients

• ¼ cup olive oil
• 2 tablespoons apple cider vinegar
• 1 ½ tablespoons granulated sugar
• 1 teaspoon granulated garlic
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1 teaspoon black pepper.
• 14 ounce slaw mix shredded cabbage and carrots

Instructions

• In a large bowl, whisk together the olive oil, apple cider vinegar, sugar, garlic, onion powder, salt and pepper.
• Add slaw mix and mix until cabbage is well coated with dressing.
• Serve immediately or cover and refrigerate until ready to serve.

Notes

• To Use a Head of Cabbage & Whole Carrots: 8 cups of shredded cabbage and one medium carrot, shredded is the same as the bag of slaw mix.
• Add Ins: Add some crunch by adding diced celery or apples. Toasted walnuts or pecans add great flavor and crunch.

• Storage: Store coleslaw in a covered container in the refrigerator up to 3 days, stir before serving.

Nutrition

Serving: 1g | Calories: 202kcal | Carbohydrates: 12g | Protein: 1g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Cholesterol: 5mg | Sodium: 357mg | Fiber: 1g | Sugar: 10g

The post No Mayo Coleslaw appeared first on Miss in the Kitchen.

Cranberry Salad is one of my favorites for Thanksgiving dinner and Christmas dinner.  I got this recipe from my mom and she said it was one that my great-aunt Zoe always made. Those heirloom recipes really make a holiday meal something special. 

PIN IT TO PINTEREST NOW!

Ingredients for Cranberry Salad with Jello

• Fresh cranberries
• Granulated sugar
• Crushed pineapple – fresh pineapple not work, it will keep the Jello from setting up properly.
• Oranges – fresh or canned mandarin oranges, cut into small pieces
• Granny Smith apple, peeled and diced
• Pomegranate arils
• Toasted walnuts, chopped
• Raspberry Jello or Cherry Jello

How to Make Cranberry Salad

1. Place cranberries in a food processor with sugar and chop fine.
2. Pour into large bowl set aside for about 30 minutes, stirring occasionally.
3. Add pineapple, oranges, apple, pomegranate, and walnuts, mixing well.
4. Prepare Jello according to package directions and pour over fruit mixture.
5. Stir until all combined.
6. Cover with plastic wrap and refrigerate over night.

Full printable recipe at the bottom of this post.

Make it Ahead

This Cranberry Salad is perfect to make a couple of days ahead of your holiday meal. It keeps really well for 4- 5 days in an airtight container in the refrigerator. It’s one of those recipes that tastes better the next day. 

Why You Will Love this Easy Cranberry Salad Recipe

• Festive Dish: A simple salad that will add a nice change to traditional cranberry sauce or whole berry cranberry sauce. The bright red salad and fresh fruit is a gorgeous addition to your holiday table.
• Easy Recipe to Make Ahead: This cranberry salad is the perfect side dish to make a couple of days in advance of your holiday dinner. 
• Simple Ingredients: This recipe has the best flavor combination of sweet and tart. It’s a delicious dessert salad that pairs perfectly with Thanksgiving turkey or Christmas ham. 

More Holiday Dessert Salad Recipes to Try

• Watergate Salad is made with pistachio pudding, crushed pineapple, cool whip and maraschino cherries. It’s a favorite for the holiday season. 
• Strawberry Fluff is another easy recipe that is made with strawberry pie filling, cream cheese, cool whip, pineapple and sweetened condensed milk and it’s always a favorite for family dinners.
• Cranberry fluff is a creamy cranberry salad with whole cranberries, green apples, mini marshmallows and whipped cream. This is the cranberry salad my mother in law has always made and the whole family loves it. 

If you are looking for new recipes to add to your holiday menus, this raspberry cranberry jello salad is a surefire winner. The tart green apples and tartness of the cranberries is sweetened by the jello and makes the perfect holiday side dish.

For more ideas check out our Easy Thanksgiving Side Dishes that includes Southern favorites and new twists.

If you love this Recipe as much as I do, please leave a comment and a star review, and be sure to help me share on Pinterest!

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Cranberry Salad

This Cranberry Salad is a must for holiday dinners! It is packed with fresh cranberries, oranges, apples, pomegranate and pineapple.  It goes perfectly with turkey or ham and is a delightful side to add to your holiday spread.

Course Side Dishes

Cuisine American

Keyword Christmas dinner, holiday sides, Thanksgiving dishes

Prep Time 30 minutes minutes

Additional Time 8 hours hours

Total Time 8 hours hours 30 minutes minutes

Servings 8

Calories 312kcal

Author Milisa

Ingredients

• 1 pound fresh cranberries
• 1 cup sugar
• 1 20 ounce can crushed pineapple drained
• 2 small oranges segmented and diced
• 1 Granny Smith apple peeled, cored and diced
• 1 cup pomegranate arils
• 1 cup walnuts chopped and toasted
• 1 small box raspberry Jello

Instructions

• Place cranberries in a food processor with sugar and chop fine. Pour into large mixing bowl and set aside for 30 minutes.
• Add pineapple, oranges, apple, pomegranate, and walnuts, to the cranberries, mixing well.
• Prepare Jello according to package directions and pour over fruit mixture. Stir until all combined.
• Cover and refrigerate overnight.

Video

Notes

Can be made 3 days in advance.

Store in a covered dish in the refrigerator up to one week.

Nutrition

Serving: 1g | Calories: 312kcal | Carbohydrates: 56g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Sodium: 16mg | Fiber: 5g | Sugar: 47g

The post Cranberry Salad appeared first on Miss in the Kitchen.

If you are tired of making the same side dishes over and over, change up the routine with this fresh and delicious Pineapple Slaw.

Why Make this Pineapple Coleslaw?

• It comes together in about 5 minutes and can be made ahead.
• The pineapple adds sweet and tangy flavor to the creamy slaw that combines for a refreshing salad.
• Coleslaw is a great addition to any weeknight dinner and always a hit for cookouts and potlucks.

Ingredients Needed

• Mayonnaise
• Sour Cream
• Pineapple Juice
• Sugar
• Kosher Salt
• Fresh Ground Pepper
• Slaw Mix – or shredded cabbage and carrots
• Pineapple – fresh or canned (chunks or tidbits), diced
• Cilantro

Step By Step Instructions for Pineapple Slaw

1. Add mayonnaise, sour cream, pineapple juice, sugar, kosher salt and pepper to a large bowl.

2. Whisk together until well combined.

3. Add slaw mix, diced pineapple and chopped cilantro to the dressing and stir until well combined.

4. Cover and chill until ready to serve.

Storage

• Store coleslaw in an airtight container in the refrigerator up to 4 days. Mix before serving.

Serving Ideas for Pineapple Coleslaw

• Top BBQ Pulled Pork Sandwiches or Honey Garlic Chicken Tender Sandwiches.
• Serve with Fish Tacos or Grilled Salmon.
• Great with Barbecue Ribs and Double Cheeseburgers.

Add this quick and easy Pineapple Slaw to your must-try list for a family favorite side dish that is ready in about 5 minutes.

If you love this recipe as much as we do, please leave a comment and a five star review. Be sure to help us share Pinterest, Facebook and Instagram.

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Pineapple Slaw

Pineapple Coleslaw is a fresh and tasty side dish that will jazz up any meal. We love to serve it with anything BBQ, fish tacos or to top burgers and pulled pork sandwiches.

Course Side Dishes

Cuisine American

Keyword cabbage slaw with pineapple, Coleslaw with pineapple, sweet colesalw

Prep Time 5 minutes minutes

Servings 6 Servings

Calories 319kcal

Author Milisa

Ingredients

• ¾ cup mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons pineapple juice
• 1 tablespoons sugar
• ½ teaspoon salt
• ½ teaspoon fresh ground pepper
• 14 ounces slaw mix shredded cabbage and carrots
• ½ cup diced pineapple
• ¼ cup chopped cilantro

Instructions

• Mix together mayonnaise, sour cream, pineapple juice, sugar, salt and pepper in a large bowl.
• Add slaw mix, diced pineapple and cilantro.
• Mix well.
• Serve immediately or cover and refrigerate until ready to serve.

Notes

Store pineapple slaw in an airtight container in the refrigerator up to 3 days. Stir before serving.

If you don't have slaw mix, use 6 cups shredded cabbbage and 1/2 large carrot shredded.

Nutrition

Serving: 1g | Calories: 319kcal | Carbohydrates: 13g | Protein: 1g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 23g | Cholesterol: 19mg | Sodium: 499mg | Fiber: 2g | Sugar: 11g

More Coleslaw Recipes to Try

• Bacon Ranch Coleslaw
• Homemade Coleslaw
• Sweet Coleslaw

The post Pineapple Coleslaw appeared first on Miss in the Kitchen.