An open-faced omelette is a large omelette that feeds multiple people, no folding or flipping required. It’s quickly become a favorite go-to easy, fast, high protein breakfast (or brinner) option. Essentially a stovetop frittata, an open-faced omelette is super fast (it only takes 10 minutes!) with no baking required. This version is topped with dollops of melty cream cheese and smoked salmon, served with all your favorite bagel and lox accoutrements like capers, dill, and red onion (minus the bagel!).

Eggs are my go-to for quick and easy meals at any time of day. They’re relatively cheap compared to other proteins, healthy, and cook up incredibly fast!

Lately I’ve been making a lot of omelettes for dinner (my kids love them) but I’ve grown tired of cooking them one by one, as well as folding them and flipping them. Enter: the open-faced omelette! You can serve an entire family with one of these – no flipping required.

And I supposed I could just call this a stovetop frittata. But it feels more omelette-like to me because the “fillings” are placed on top rather than mixed into the eggs.

...GET THE RECIPE for Open-Faced Omelette with Smoked Salmon and Cream Cheese!

This Broiled Sheet Pan Tandoori Salmon features skinless salmon filets coated in a tandoori spiced yogurt mixture, broiled along with cherry tomatoes and garlic. Broiled tandoori salmon could not be easier to make – or faster – at only 20 minutes total for the whole meal. You’re going to love this incredibly flavor-packed Indian inspired recipe that’s easy enough for a weeknight but delicious enough for special occasions!

Tandoori refers to an Indian method of cooking in a tandoor, which yields high heat. A broiler is a great substitute for a tandoor and yields a beautiful dark char on top of the salmon and the tomatoes which gives it so much flavor. But flavor aside… my favorite thing about using the broiler? How FAST it is!

Lately I’ve taken to using my broiler more and more. Part of this was because my oven broke for a few weeks and my “bake” setting didn’t work. But what I discovered was that broiling some veggies like asparagus and broccoli, and proteins like chicken thighs and fish, was far better than roasting. It’s like taking a grill indoors. You get gorgeous charred spots and a deeper flavor.

...GET THE RECIPE for Sheet Pan Tandoori Salmon with Burst Cherry Tomatoes!

This creamy spinach and eggs features only four main ingredients – green onions, baby spinach, Greek yogurt, and eggs – and takes only 15 minutes to make in one pan! Greek yogurt is used instead of cheese or heavy cream to give the consistency of a creamed spinach in a lighter, healthier way. Eggs are cracked directly into the creamy spinach mixture and cooked right in the pan. This is such an easy way to get healthy greens in for breakfast, but this meal is great any time of day especially for a fast dinner!

Is it insensitive of me to post an egg recipe during these times of high egg prices? Perhaps. But hear me out. With only three other ingredients – and relatively inexpensive ones at that – this is a delicious way to really showcase eggs in all their glory. In this economy, we’re treating our eggs real nice and giving them the respect they deserve.

This healthy and delicious meal is perfect for breakfast – getting a good dose of healthy veggies in is such a great way to start the day! I wouldn’t hesitate to make this creamy spinach and eggs recipe for a quick dinner either.

...GET THE RECIPE for Creamy Spinach and Eggs!

Allow me to introduce you to the Feta and Tomato Sandwich! Olive oil is drizzled on warm toasted bread, with a cut clove of garlic rubbed on top to infuse the flavor. Then, a sprinkling of oregano and sea salt, with slices of feta cheese and fresh summer tomatoes. This Greek sandwich takes less than 5 minutes to throw together and is delicious, simple, and easy. Perfect for those peak-season tomatoes and a fun way to change up your lunchbox routine!

You’ve heard of Southern tomato sandwiches. You’ve had thick slices of ripe tomato on a BLT. And I’m sure you’ve had an Italian Caprese sandwich with tomatoes, mozzarella, and basil. But have you ever had the Greek version of a tomato sandwich with sliced feta cheese? It will swiftly become your new favorite kind of tomato sandwich!

What sets this sandwich apart this is the garlic-infused flavor. After the bread is toasted, while it’s still warm, you’ll drizzle olive oil on it and immediately rub the cut size of a clove of garlic on it. The flavor of the garlic infuses into the oil, enhanced by the heat still coming off of the toasted bread.

...GET THE RECIPE for Greek Feta and Tomato Sandwich!

This easy puff pastry zucchini and summer squash tart only takes a few minutes to throw together with barely any clean-up! This is a great way to use all that fresh summer time zucchini and squash. With sun-dried tomatoes, some oregano sprinkled on top, and a drizzle of balsamic glaze after it’s done cooking, this is perfect for a light lunch or dinner – or an appetizer cut into small pieces. Plus, it’s great served room temperature, so it’s perfect to put out for a party.

So, when I set out to create this recipe, I was originally going to do one of those upside-down puff pastry situations you’ve probably seen all over instagram and tiktok. Like these.

But honestly, was I really going to spend time cutting up the puff pastry and arranging each individual one? No. One giant puff pastry tart was the answer here. Plus, zucchini and summer squash have a lot of water in them, and if they were baked upside-down, that water would have nowhere to evaporate. It likely would have resulted in a soggy, mushy zucchini situation.

So here we are with a big ol’ zucchini puff pastry tart – baked right-side-up – that you can just cut up with a pizza cutter after you’re done!

...GET THE RECIPE for Puff Pastry Zucchini and Summer Squash Tart!

Allow me to introduce you to Spaghetti Tonno e Burro – literally, spaghetti with tuna and butter. A three-ingredient, 10-minute recipe, this will have you literally jumping for joy at both its ease and comforting, simple taste. A minimalist Italian pantry meal that requires literally only three ingredients: olive oil-packed tuna, butter, and spaghetti. This is a perfect easy pasta recipe for hot summer evenings and busy weeknights.

You’ll also need some salt and pepper, as with almost any recipe. Freshly ground black pepper is pretty important (unless you are my children, who like black pepper unless you can *see* it – commence eye rolling). And, depending on the brand of tuna you use and how much you salt the pasta water, you may need some extra salt on hand.

Spaghetti Tonno e Burro is reminiscent of a tuna casserole, but light years better in my opinion. It’s not as heavy, and it’s SO much easier to make. But if you like a tuna casserole – or *kind of* like tuna casserole but wish it was a bit lighter – you’ll definitely like this.

This tuna pasta recipe is gorgeous in its simplicity.

...GET THE RECIPE for Spaghetti Tonno e Burro (Spaghetti with Tuna and Butter)!

Today we’re making Bánh Mì Hot Dogs – a twist on a Vietnamese Bánh Mì sandwich, which usually comprises marinated grilled pork (or other protein) with pickled veggies and herbs on French bread. We’re going to use all those toppings – plus some spicy mayo and cucumbers – on a regular ol’ hot dog and hot dog bun, for an easy and delicious dinner you can whip up in under 15 minutes!

A Bánh Mì is easily one of my favorite sandwiches. Maybe even my top sandwich pick ever (a bold statement!). And while I’ll go for an authentic Bánh Mì to-go any time, a hot dog version is a fast and easy way to scratch that itch at home and a super fun way to elevate of the USA’s favorites: the humble hot dog!

Because we’re using a hot dog as the protein instead of the super flavorful, marinated meat that usually goes in a Bánh Mì sandwich, we’re going to pump up the flavor in another way. I love using a homemade spicy mayo as a spread on these for this reason.

Without further ado, let’s make some Bánh Mì hot dogs, shall we?

...GET THE RECIPE for Bánh Mì Hot Dogs!

Pimento cheese is such a delicious Southern dish, used commonly as a dip for crackers and crudité or spread between two slices of bread for an easy sandwich! Cheddar cheese is mixed with – you guessed it – pimentos (which are a type of roasted red pepper that comes in a jar). This recipe uses whipped cream cheese. This will make it super spreadable, even straight from the fridge. We’ll also add pickled jalapeños for a tangy zing. You’ll love this easy 5-minute recipe!

First off, if you’ve never had pimento cheese, welcome to your new favorite thing to eat! This is a delicious and versatile recipe commonly enjoyed in the South in the United States. A blend of grated cheddar cheese, pimentos (you know, the little chopped red peppers that you sometimes find in the hole of a green olive?), cream cheese, mayo, and spices.

Sometimes, a jalapeño is added for a little extra crunch and spice. For this version, I opted to use pickled jalapeños instead of a fresh one, which added a nice sweet and tangy flavor (I used my favorite Hot & Sweet Jalapeños from Trader Joe’s).

...GET THE RECIPE for Pimento Cheese (A Southern-Style dip and sandwich spread)!

Here’s a delicious spring recipe: Lemony Orzo with Spring Vegetables, packed with all the delicious green spring vegetables you love like asparagus, leeks, peas, and spinach. Everything is tossed with olive oil, lemon, and garlic, along with lots of fresh spring herbs like dill and chives. I love adding feta cheese to it as well, but you can leave it out if it’s not your thing. You’ll love this easy, one-pot, plant-based, incredibly nutritious and flavorful, risotto-like recipe!

The thing that makes this recipe extra delicious and special: the dressing/sauce is added AFTER cooking everything. It’s made from a simple blend of extra-virgin olive oil, lemon juice and zest, and fresh minced garlic. All three of these ingredients change in taste when they are cooked. Adding these ingredients to the orzo off-heat ensures that their taste stays pure – the olive oil stays fruity and peppery, the lemon nice and bright, and the garlic, warmed just slightly from the warmth of the pasta, infuses into every bite.

To serve, I like to drizzle with even more olive oil, and top with some crumbled feta and extra herbs.

And if you like, you can serve this orzo cold as more of a pasta salad (I’ll get to that later in the post!).

...GET THE RECIPE for Lemony Orzo with Spring Vegetables, Garlic, and Herbs!

This easy shredded carrot salad features sweet raw carrots in all their glory tossed in a simple lemon honey dijon vinaigrette with parsley and green onions. A food processor makes easy work of shredding the carrots, but a vegetable peeler or box grater (or buying a bag of pre-shredded!) also works well! This is a delicious French carrot salad, an easy side dish to make, and a unique change from lettuce-based or green salads. And it only takes 10 minutes!

I love the taste of raw carrots but you know what? I’m not a fan of all the chewing. Sometimes you don’t want to work so hard, you know? Enter: shredded carrot salad. A classic French recipe, these carrots are grated small and thin, and when tossed with a simple vinaigrette dressing (no mayonnaise here!), they soften quite a bit to the perfect texture. It reminds me of coleslaw.

The other day I was putzing around in my veggie garden area to start prepping for spring and found a bunch of carrots that had survived the winter! I knew I had to make something special with them, and I didn’t want to cook them to smithereens since I knew they would be extra sweet from the cold weather.

...GET THE RECIPE for Shredded Carrot Salad with Herbs and Dijon Vinaigrette!

Have you ever heard of Rhode Island Clam Chowder? This clear broth clam chowder has no cream or milk, and is a lighter clam chowder than other versions. It’s so simple and easy to make in only 30 minutes, especially because this version uses canned clams (but feel free to use fresh if you want!).

You’ve heard of New England clam chowder, and maybe you’ve heard of Manhattan clam chowder (which has tomatoes in it), but have you ever heard of clear broth clam chowder from Rhode Island (and Connecticut)? It’s simple, delicious, easy to make, and lighter than its creamy counterpart. Plus, because it has no cream or milk in it, it’s easy to make it dairy-free (though I love adding a little butter for flavor and richness).

Rhode Island has so many unique cuisines specific to the area. From bakery pizza (which honestly I just don’t get) to stuffies to clamcakes and coffee milk, it’s amazing how much is unique to the tiny state! And this clear broth Rhode Island clam chowder is a staple in the area.

...GET THE RECIPE for Rhode Island Clam Chowder (Clear Broth Chowder)!

Creamy Chicken and Rice Soup is the ultimate comfort food – creamy, simple, and easy to make with only a few ingredients. Using rotisserie chicken is an easy shortcut that guarantees flavorful chicken (and you don’t have to fuss with raw chicken!). Enriched rice, which has less starch in it than other kinds, helps guarantee the creamy chicken rice soup leftovers will be great without the rice getting mushy. You’ll love this easy comforting soup recipe!

This creamy chicken and rice soup recipe is roughly based on my Chicken and Dumplings recipe, which is one of Bowl of Delicious’s most popular recipes. That recipe adds fresh thyme to the dumplings, and this chicken and rice soup uses fresh thyme in the soup itself. But no fussing with dumplings here! You get a lot of the same flavor with less work.

And because we’re using enriched rice here (also known as converted or parboiled rice), the leftovers hold up really well. This kind of rice is less starchy than others, which prevents it from getting too mushy in the soup. This means you can make a big pot of this soup and enjoy it all week, or freeze some for later!

...GET THE RECIPE for Creamy Chicken and Rice Soup!

These Maple Roasted Brussels Sprouts with bacon give these delicious vegetable the respect they deserve! Cooking the bacon on a baking sheet while the oven preheats saves time and dishes and cooks it to crispy perfection. Then, the Brussels sprouts are tossed with the bacon grease left on the baking sheet, along with maple syrup, salt, and pepper, then roasted until perfectly crispy and browned.

Brussels sprouts can be a somewhat divisive vegetable. Many of us grew up eating mushy, steamed, under-seasoned Brussels sprouts that did nothing to hide their natural bitterness and strong flavor.

But I’m a firm believer that if you treat Brussels sprouts with the respect they deserve, they can be one of the most delicious vegetables on the planet. To do this, we focus on creating a texture and flavor that brings out the best of these humble vegetables.

Roasting the Brussels sprouts helps create a crispy and browned texture on the outside, with tenderness on the inside. And the combination of sweetness from the maple syrup, as well as smoky salty flavor from the bacon, complements the flavor of the sprouts.

This recipe employs a clever shortcut that will save you time and dishes.

...GET THE RECIPE for Maple Roasted Brussels Sprouts with Bacon!

This Gochujang Tofu recipe is packed with sweet, spicy, and tangy flavor, and it cooks up incredibly quickly in a skillet! The tofu is torn into small pieces before coating in cornstarch and pan-frying – the small size resulting in more surfaces to crisp up and coat in delicious sauce! The sweet and spicy sauce features a base of Gochujang, a fermented Korean chili paste that’s readily available in most grocery stores (which you’ll want to start adding to everything!).

I love serving this Gochujang tofu in a bowl with rice, sprinkled with green onions, cilantro, and sesame seeds. It would also be great in a Korean-inspired taco situation!

This recipe couldn’t be easier, and it only takes about 20 minutes to make. It’s a delicious protein-packed plant-based meal (say that 10 times fast).

While tofu can be a bit bland and boring on its own, there are some tricks for making it super flavorful. Aside from coating in this delicious Gochujang sauce, for best results, I recommend freezing and defrosting the tofu before using. This gives it a more porous, chicken-like texture. Pressing the tofu to rid it of its liquid can also help the flavor and texture of tofu.

...GET THE RECIPE for Spicy Gochujang Tofu!

This Peach Caprese Salad is a delicious twist on the classic! It feature slices of fresh, juicy, ripe peaches amongst the traditional tomatoes, fresh mozzarella, and fresh basil. A sprinkling of Aleppo (or other spicy) pepper and drizzle of tangy balsamic vinegar provide the perfect complement to this sweeter-than-usual Caprese salad. This five-minute recipe is great as a side for grilled chicken or fish. Or, serve with bread, and you’ve got yourself the perfect light summertime meal!

A traditional Caprese salad features thick slices of ripe tomatoes, fresh mozzarella cheese, and basil leaves. It’s drizzled with olive oil and seasoned with salt and pepper. It’s delicious in its simplicity, and honestly, I could eat it every day, especially when the weather is warm and tomatoes are in season!

But sometimes you want to shake things up a bit, you know? Enter: PEACH Caprese Salad. It’s still gorgeously simple and allows all of the individual ingredients to shine. What a way to feature two of summer’s most delicious seasonal offerings: ripe peaches and tomatoes!

You can dress it simply with olive oil, salt, and pepper only, as a traditional Caprese salad recipe.

...GET THE RECIPE for Peach Caprese Salad!

These Spanakopita Turkey Burgers are such a fun mashup of two of my favorite foods: burgers, and spanakopita (Greek spinach pie)! The burger patties are packed with veggies and flavor- a mix of fresh spinach, crumbled feta cheese, lemon, and dill, along with lean ground turkey (or chicken, or other ground meat). A simple lemony, garlicky Greek yogurt sauce with herbs is the perfect accompaniment to spread on the burgers when serving. And since they’re baked in the oven on parchment paper, clean-up is a breeze and you don’t have to worry about overcooking the turkey!

I’d be lying if I said I’d never met a turkey burger I didn’t like. I frequently don’t like them. When it comes to burgers, I’m usually a purist and go for beef.

BUT. Not anymore. All the usual problems of turkey burgers – the dryness, the blandness, the boringness – all go away with this recipe. All the flavor of spanakopita – in a high protein, burger form!

These turkey burgers are juicy! Baking them in the oven until they are just cooked to temperature ensures they don’t dry out from overcooking.

...GET THE RECIPE for Spanakopita Turkey Burgers with Yogurt Sauce!

This recipe for Spaghetti with Meat Sauce cooks in – you guessed it – only one pot! And you only need THREE INGREDIENTS! The dried spaghetti cooks directly in a mixture of ground beef, jarred sauce, and water, resulting in an almost absurdly easy dinner with only one pot to clean. As a bonus, all of the starch from the pasta stays in the sauce, resulting in a luxuriously thick sauce that sticks to every piece of spaghetti – no watery spaghetti here!

One pot pasta recipes are some of my favorite things to make on busy weeknights. Of course, there is the bonus of only having one pot to clean. But you also take a lot of the fuss out of cooking pasta – no straining, no saving pasta water to stir in the sauce, and it’s a much more hands-off approach.

I’ve already shared a few one pot pasta recipes here – one pot taco pasta, one pot sausage and spinach pasta, and one pot sausage and broccolini orecchiette. I’m excited to add this incredibly simple one pot spaghetti with meat sauce to the collection – especially because you only need THREE ingredients for it!

...GET THE RECIPE for One Pot Spaghetti with Meat Sauce!

This recipe for Fish en Papillote (which is French for Fish in Parchment) couldn’t be easier – and talk about EASY cleanup! In this elegant recipe, cod (or another fish) is set atop sun-dried tomatoes, summer squash, corn, and green onions, then drizzled with lemon garlic herb butter and sprinkled with capers. The whole meal is wrapped in parchment paper, then baked. The parchment packet creates a seal that keeps the steam in while everything cooks, resulting in a perfectly flaky and moist result and infusing all of the flavors into the fish and veggies.

This recipe is another collaboration between me and my dad! A while back, I got to share his recipe for New England Fish Chowder, and you all LOVED IT. We’ve been planning yet another delicious (and easy!) fish recipe for some time now. Here it is – Cod en Papillote!

So why should you consider cooking fish in parchment paper? There are three main reasons:

1. Easy clean-up! I’m telling you – this has to be the easiest, and cleanest, way to cook fish. The clean-up is incredibly minimal – everything is both cooked and served in a nice neat little parchment packet.

...GET THE RECIPE for Fish en Papillote (Cod in Parchment Paper) with Garlic Butter and Veggies!

This smashed chickpea salad sandwich serves as a vegetarian and vegan alternative to chicken and tuna salad! It’s cheap to make and packed full of plant-based protein for a flavorful and filling lunch. It’s perfect for making ahead and meal prep. This chickpea salad sandwich features chickpeas, partially smashed, and tossed with a creamy lemon garlic mayo, green onions, and fresh herbs. Serve on bread, on crackers, lettuce wraps, or any way you’d serve chicken or tuna salad!

Chickpeas are such a versatile and delicious plant-based protein. They’re inexpensive, extremely nutritious and high in all kinds of vitamins and minerals. And because they are high in both protein and fiber, they’re satisfying and keep you feeling full.

I almost always have a couple cans of chickpeas in my pantry, whether it’s for this chickpea salad, or some of my other favorite chickpea recipes like chickpea curry, homemade hummus, or crispy roasted chickpeas.

This chickpea salad can be made ahead of time and assembled for sandwiches when you need it, making it perfect for meal prep. Bonus: my kids LOVED it. I can’t WAIT to make it again and again, and I know you’ll love this delicious easy recipe!

...GET THE RECIPE for Smashed Chickpea Salad Sandwich!

This Taco Salad recipe is so easy, so hearty, and so flavorful! Featuring ground turkey and black beans, this is a bit of a healthier take on taco salad, which usually features ground beef. This taco salad is packed with lean protein and nutrient-packed black beans, without skimping on flavor. Especially with the creamy avocado cilantro dressing drizzled on top! If you’re looking for a dinner salad the whole family will love, look no further.

I love a good dinner salad, especially in the summer. This recipe does require some more cooking than your typical salad, but it’s worth it. I personally cook some tortilla strips from scratch (which is super easy to do), though you can certainly use any tortilla chip you like. And the ground turkey, browned with taco seasoning and the black beans, only takes a few minutes to cook.

This taco salad features layers of cool, crunchy iceberg lettuce (which I personally love and think it often gets a bad rap), tomato, cheese, cilantro and onion, and the crunchy tortilla strips and warm, savory turkey and beans, all drizzled with the creamy tangy dressing. You’ll love all the different things going on in this easy recipe!

...GET THE RECIPE for Easy Taco Salad with Ground Turkey and Black Beans!

Move over, boring salads – this Mango Avocado Salad is in anything but! With a hearty boost of protein and flavor by adding spicy blackened tofu (or shrimp, or chicken!), this salad is packed full of sweet, salty, spicy flavors. With the creamy chunks of avocado as well as a creamy avocado lime dressing, you’ll be in salad heaven.

If you’re looking for a fresh new salad to add to your rotation, look no further. This mango avocado salad is anything but ordinary, bursting with unique flavors and hearty and satiating protein and healthy fats.

I’m a huge fan of sweet and spicy combinations, and mango is one of my favorite fruits to pair with spicy or savory foods. Whether it’s mango salsa with fresh jalapeño peppers, mango quinoa salad, shrimp ceviche, or blackened fish tacos topped with mango salsa, it’s a wonderful fruit to add to meals for naturally sweet flavor.

(Though I do acknowledge mangos can be kind of a pain in the neck to peel and cut, which is why I wrote a whole tutorial on two ways for how to cut a mango! And you can always buy them pre-cut.)

In this post I’ll take you through how to make the salad dressing super creamy and smooth, as well as how to blacken the tofu, and how to make the salad vegan, if that’s your thing.

...GET THE RECIPE for Mango Avocado Salad with Blackened Tofu!

This Israeli Couscous Salad (or Pearl Couscous Salad) is packed with fresh herbs, feta cheese, and Mediterranean ingredients like cucumbers, tomatoes, and olives. Toasting the couscous before cooking it adds a delicious, nutty flavor. This Mediterranean couscous salad is super flavorful and is sure to be your new favorite side dish or light meal!

Have you ever had Israeli, or pearl, couscous? It’s basically tiny circles of pasta. It has a wonderful chewy texture, a bit heartier tasting than the fluffier and smaller Moroccan-style couscous, and is the perfect base for a cold salad.

This recipe toasts the couscous in olive oil before adding water to the pot and cooking, resulting in a deliciously toasty, nutty flavor that enhances the whole recipe. I do this with my orzo pilaf recipe, too.

The cooked couscous is then tossed with a simple mixture of lemon juice, garlic, and extra-virgin olive oil, cooled, then mixed with refreshing Mediterranean ingredients like cucumbers, tomatoes, olives, herbs, and feta cheese.

This couscous salad is a delicious vegetarian side dish or light lunch, and is great paired with grilled halloumi, shrimp, or chicken. You could even add some cooked chickpeas to it to add some more protein and make it a meal.

...GET THE RECIPE for Mediterranean Israeli (Pearl) Couscous Salad!

This recipe for roasted asparagus comes out perfect every time, with super crispy tips and perfect browning! Roasting at a high temperature (450 degrees F) and broiling at the end ensures crispy asparagus tips and tons of flavor. And peeling – NOT snapping – the ends of the asparagus results in more tender, delicious asparagus that’s longer and more evenly shaped.

Before roasting, the asparagus is drizzled with olive oil, and seasoned with salt, pepper, and garlic powder. After cooking, I sprinkled it with parmesan cheese and drizzled with balsamic glaze. While this flavor combo is SO delicious, it’s also really easy to make this recipe for roasted asparagus your own!

You can keep it simple and stick with just the oil, salt, and pepper. Or, add other spices to it if you want, or lemon zest. Roast the asparagus spears along with cherry tomatoes, thinly cut carrots, or thinly cut potatoes. And the parmesan and balsamic finishing touches? Feel free to leave out the parmesan for a vegan version, and drizzle the roasted asparagus with any other things you love (gochujang mayo, anyone? Or how about some homemade ranch dressing?

...GET THE RECIPE for Crispy Roasted Asparagus!

This apple coleslaw with cranberries and pecans is a crunchy, sweet, and savory twist on classic coleslaw. Tossed with a creamy maple balsamic dressing, this apple slaw still features healthy and fiber-rich (and cheap!) green cabbage. Plus, it’s easy to make ahead of time and the leftovers hold up really well, making it perfect for a get-together, potluck, or for meal prep.

While this coleslaw recipe screams “fall,” I think this salad is the perfect side dish all year round. It would be just as at home on your Thanksgiving table as it would be for a summer evening BBQ.

While it’s a great side dish, you can also add your favorite protein like roast or grilled chicken to it for a meal!

The dressing it’s tossed with is a simple mixture of mayonnaise, balsamic vinegar, maple syrup, and olive oil. I put this stuff on everything, and I even have a post on how to make creamy maple balsamic dressing on its own. I also love putting it on a green salad with cranberries and goat cheese.

You’ll be able to whip up this easy apple coleslaw recipe in only 15 minutes or so.

...GET THE RECIPE for Apple Coleslaw with Cranberries and Pecans!