A quick pickle of cauliflower, peppers, and golden raisins is a simple, ideally acidic counterpoint to a rich main dish like flank steak.
In Lexington, North Carolina, coleslaw is made with a spicy ketchup-based dressing.
This fresh, tangy slaw goes well with Northern-Mexico style enchiladas.
The legendary Texas cook Helen Corbitt invented this simple, delicious black-eyed pea salad in Austin in 1940.
This simple salsa balances the sweetness of blood orange with lime, jalapeño, and avocado.
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