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Category: Side Dishes

  • The Best BLT Pasta Salad

    The Best BLT Pasta Salad

    The best sandwich ever? Hands down, a BLT. Add in my obsession with pasta salads and, chef’s kiss! This BLT Pasta Salad brings all the flavor with crispy bacon, juicy tomatoes, and crunchy lettuce!

    Overhead shot of a big bowl pf BLT pasta salad ready to eat!

    Why This Will Be Your Summer Obsession

    • Summer’s MVP: Whether it’s a backyard BBQ or a casual get-together, this BLT pasta salad steals the spotlight. Everyone will totally ask you for the recipe.
    • Customizable: Use whatever pasta shape you’ve got, toss in some grilled chicken, or switch up the veggies. It’s flexible, flavorful, and fabulous!
    • Ranch Lovers, Rejoice: That creamy ranch dressing pulls everything together for a nostalgic and next-level BLT pasta salad combo.

    BLT Pasta Salad Ingredients

    Overhead shot of labeled BLT pasta salad ingredients.
    • Switch the Dressing: You can skip the ranch and use 1 to 1½ cups of your favorite dressing instead. Italian, avocado ranch, blue cheese, and Caesar are some good options.
    • Toss in Extras: Add veggies or cheese like avocado, red onions, peppers, corn, feta or even crumbled blue cheese.
    • Boost the Protein: Toss in chicken, steak, or more bacon (because why not?).
    • Crunch It Up: Croutons add a fun crunch, just know they’ll soften the longer they sit.

    How to Make BLT Pasta Salad

    With just a few quick steps, you’ll have a fresh, flavorful salad that’s packed with all the best parts of a classic BLT—plus pasta! It comes together easily and is ready to serve in no time.

    1. Boil the Pasta: Bring a large pot of salted water to a rolling boil and cook the pasta according to the package instructions. Drain the pasta and then rinse with cold water to stop the cooking. Once cooled, shake off the excess water and then toss with olive oil to prevent it from clumping together.
    2. Mix the Salad Ingredients: Add the cooled pasta, bacon, lettuce, and cherry tomatoes to a large bowl.
    3. Homemade Ranch Dressing: Whisk the mayo, sour cream, milk, apple cider vinegar, and ranch seasoning mix together in a small bowl.
    4. Toss: Pour the dressing over the salad and toss until everything is evenly coated. Serve immediately.
    Colander of cooked al dente pasta.
    Bowl with pasta, lettuce, bacon, and tomatoes.
    Bowl with Ranch dressing ingredients mixed together.
    Ranch dressing poured over the pasta, bacon, tomatoes, and lettuce.

    Alyssa’s Pro Tips

    • Al Dente Pasta: Cook your pasta just until it’s al dente! Overcook it, and it’ll turn mushy when you mix it all together.
    • Extra Dressing: Pasta salad loves to soak up the dressing. If you like it extra saucy, whip up some extra dressing to mix in later!
    Someone lifting a scoop of BLT pasta salad out of the large pasta bowl.

    How to Store Leftover Pasta Salad

    • Make Ahead: You can make this salad ahead of time, just keep it in the fridge and keep the bacon and lettuce separate to maintain their crispiness. Toss everything together right before serving.
    • Storage: Store leftover BLT pasta salad in the fridge in an airtight container for 3-4 days. The bacon might lose its crunch, and the lettuce will soften, but it’ll still taste amazing!

    More Delicious Pasta Salad Recipes

    Print

    BLT Pasta Salad Recipe

    All the BLT goodness you love, now in pasta salad form! Simple, quick, and a total crowd-pleaser.
    Course Appetizer, Salad, Side Dish
    Cuisine American
    Keyword bacon lettuce tomato pasta salad, bacon lettuce tomato pasta salad recipe, bacon ranch pasta salad, blt pasta salad, BLT pasta salad recipe, BLT pasta salad recipes, cold pasta salad, Easy Pasta Salad, potluck salad, potluck side dish
    Prep Time 28 minutes
    Cook Time 11 minutes
    Total Time 39 minutes
    Servings 8 servings
    Calories 379kcal
    Author Alyssa Rivers

    Ingredients

    • 12 ounces uncooked short pasta such as rotini or bowtie
    • 1 cup chopped crisp bacon about 12 ounces of bacon
    • 3 cups packed chopped romaine lettuce
    • 1 pint halved cherry or grape tomatoes

    Dressing

    Instructions

    • Bring a large pot of salted water to a rolling boil and cook 12 ounces uncooked short pasta according to the package instructions. Drain the pasta and rinse with cold water to stop the cooking. Once cooled, shake off the excess water and toss it with a little olive oil to prevent it from clumping together.
    • Add the cooled pasta, 1 cup chopped crisp bacon, 3 cups packed chopped romaine lettuce, and 1 pint halved cherry or grape tomatoes to a large bowl.
    • Prepare the dressing by whisking ½ cup mayonnaise, ½ cup sour cream, ½ cup milk, 1 tablespoon apple cider vinegar, and 1 ½ tablespoons Homemade Ranch Seasoning Mix together in a small bowl.
    • Pour the dressing over the salad and toss until everything is evenly coated. Serve immediately.

    Notes

    Storage Instructions:
    BLT pasta salad can be made ahead and stored in an airtight container in the fridge for 3–4 days. For the best texture, keep the bacon and lettuce separate and mix them in just before serving—they’ll stay nice and crisp that way!

    Nutrition

    Calories: 379kcal | Carbohydrates: 38g | Protein: 12g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 30mg | Sodium: 554mg | Potassium: 394mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2156IU | Vitamin C: 9mg | Calcium: 57mg | Iron: 1mg
  • Elote Pasta Salad

    Elote Pasta Salad

    Guys, I’m obsessed with elote, so obviously I had to turn all that smoky, creamy, cheesy, lime magic into a pasta salad big enough to feed a crowd. This one’s guaranteed to disappear fast!

    Overhead shot of elote pasta salad in a serving bowl.

    Why You’ll Be Obsessed

    • Street Corn Vibes: All the creamy, tangy, cheesy flavor of Mexican elote in pasta salad form. All of my pasta salad dreams are coming true!
    • Party Showstopper: This pasta salad is bold, creamy, and basically guaranteed to have people asking, “Who brought this?!”
    • Secret Ingredient = Cotija: Salty, crumbly, and totally essential. It melds perfectly with the creamy dressing! Don’t even think about skipping it.

    Ingredients for Elote Pasta Salad

    Overhead shot of labeled salad ingredients.
    • Corn: This recipe uses canned corn, but you can also use 4 ears of fresh corn or 30 oz of frozen corn.
    • Pasta: You can use any kind of pasta you prefer; rotini, bowtie, elbow, or shells are great options.
    • Heat Level: Leave out the jalapeño if you don’t want any spice in your salad. 
    • Add-In Options: Try adding chicken, rinsed black beans, or diced bell peppers for more texture!
    Overhead shot of labeled Elote pasta salad dressing.
    • Sour Cream Substitution: For a protein boost, try using Greek yogurt instead of the sour cream.
    • Cheese Substitution: If you can’t find cotija cheese, feta cheese will work!

    How to Make Elote Pasta Salad

    This Mexican street corn pasta salad recipe couldn’t be easier! You simply pan-roast the corn, cook the pasta, and stir it all into the creamy, flavorful dressing. This comes together so quickly, it’ll blow your mind!

    1. Pan Roast Corn: Heat the olive oil over medium-high heat in a large skillet. Add the corn to the pan and season with salt and pepper. Cook the corn kernels, stirring often, until it is tender and toasted, about 10 minutes. Pour the cooked corn into a large bowl.
    2. Cook the Pasta: While the corn cooks, cook the pasta according to the package directions. Drain and rinse the al dente pasta in cold water. Add the cooked pasta to the bowl along with the diced jalapeños and diced red onion.
    3. Make the Dressing: In a small bowl, mix the sour cream, mayo, cotija cheese, cilantro, lime juice, chili powder, smoked paprika, garlic powder, and salt and pepper to taste.
    4. Mix and Serve: Pour the dressing over the corn and pasta mixture and toss to coat everything well. Serve immediately or chill for a couple of hours before serving to let the flavors develop more.
    Corn sautéing in a skillet.
    Cooked pasta with diced onion, jalapeno, and corn added to it.
    Dressing ingredients all added to a bowl.
    Dressing added to the bowl of pasta, corn, onion and jalapeno.

    Grilling Option

    If you want to level up the flavor in this pasta salad, try making this Easy Grilled Corn Recipe! Once the corn is grilled, remove the kernals from the cobb and use the grilled kernals in the salad.

    Scoop of elote pasta salad being lifted from a bowl of pasta.

    How to Store Leftover Elote Pasta Salad

    • In the Refrigerator: Store leftovers in the fridge in an airtight container for up to 5 days. You may want to add a little more mayonnaise and sour cream after a few days if the noodles soak up some of the moisture. 
    • In the Freezer: I recommend skipping the freezer, since thawed corn can turn soggy and mess with the texture.

    More Delicious Pasta Salads

    Made this Elote Pasta Salad? Drop a comment below and let me know what your family thought of it! Here are a few more pasta salads for you to try.

    Print

    Mexican Street Corn Elote Pasta Salad

    Elote Pasta Salad is bold, zesty, and guaranteed to steal the show at your next cookout.
    Course Salad, Side Dish
    Cuisine Mexican, Mexican American
    Keyword Elote Pasta Salad, Elote Pasta Salad Recipe, Mexican Street Corn Elote Pasta Salad, mexican street corn pasta salad, Mexican Street Corn Salad, street corn pasta salad
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 6 servings
    Calories 390kcal
    Author Alyssa Rivers

    Ingredients

    Salad

    Dressing

    Instructions

    • Heat the 2 tablespoons olive oil over medium-high heat in a large skillet. Add the 2 (15-ounce) drained cans of corn to the pan and season with salt and pepper.
    • Cook the corn, stirring often, until it is tender and toasted, about 10 minutes. Pour the cooked corn into a large bowl.
    • While the corn cooks, cook the 8 ounces uncooked rotini pasta according to the package directions. Drain and rinse the pasta in cold water. Add the cooked pasta to the bowl along with the 2 deseeded and diced jalapeños and ½ cup diced red onion.
    • In a small bowl, mix the ½ cup sour cream, ½ cup mayonnaise, ½ cup cotija cheese, ¼ cup fresh chopped cilantro, 2 tablespoons lime juice, ½ teaspoon chili powder, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, and salt and pepper to taste.
    • Pour the dressing over the corn and pasta mixture and toss to coat everything well. Serve immediately or chill for a couple of hours before serving to let the flavors develop more.

    Nutrition

    Calories: 390kcal | Carbohydrates: 32g | Protein: 8g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 30mg | Sodium: 357mg | Potassium: 169mg | Fiber: 2g | Sugar: 3g | Vitamin A: 449IU | Vitamin C: 3mg | Calcium: 97mg | Iron: 1mg
  • One-Pan Creamy Lemon Orzo

    One-Pan Creamy Lemon Orzo

    Fresh lemons make me so happy! They’re bright, cheerful, and lift me out of the winter rut. Add that citrusy sunshine to a creamy pasta, and you get this dreamy Creamy Lemon Orzo! Simple, rich, and bursting with feel-good flavor.

    Overhead shot of plated creamy lemon orzo.

    Why This Orzo Understood the Assignment!

    • One Pan Simplicity: I know you need minimal cleanup meals, and this dish is made in one pan and done in under 30 minutes. I’ve got you!
    • Cozy, Creamy, Family Favorite: With rich heavy cream and fresh lemon, this dish feels fancy but is still totally family-friendly! Everyone always asks for seconds.
    •  Light Pasta Dish: Even though this dish is pasta, the lemon makes it light and bright, and not so heavy.

    Creamy Lemon Orzo Ingredients

    Overhead shot of labeled ingredients.
    • Parmesan: I used freshly shredded Parmesan for bold flavor. Pre-shredded works, but fresh makes all the difference in this simple dish.
    • Fresh Vs. Dry Basil: You can use 2 teaspoons of dried basil in place of fresh, but fresh brings way more flavor.
    • Heavy Cream Substitution: I recommend full-fat heavy cream for the creamiest texture. Half and half works, but it won’t be quite as rich.

    How to Make Creamy Lemon Orzo

    You know I’m all about making your weeknights easier! This creamy lemon orzo is one of those gems that comes together fast, with simple ingredients and the best flavor in every bite.

    1. Cook Shallots: Heat the butter in a large pan over medium-high heat, then add in the shallots and cook, stirring frequently, for 3 minutes.
    2. Toast Orzo: Add the orzo to the pan and continue to cook, stirring occasionally, for 5 minutes, to lightly toast the orzo. Add the garlic and lemon zest to the pan and cook for 1 minute, until fragrant. Whisk in the chicken broth, heavy cream, lemon juice, salt, and pepper.
    3. Cook, Stirring Frequently: Bring the liquid to a boil, then reduce the heat to medium-low and simmer the pasta for 8-10 minutes. Stir frequently to keep the pasta from sticking to the pan. Once the pasta is tender and the liquid has cooked down, sprinkle the dish with parmesan cheese and basil and then serve warm.
    Shallots and butter cooking in a skillet.
    Orzo and other ingredients all cooking together in a skillet.
    Lemon juice, cream and other ingredients added to the orzo.

    How to Store Leftovers

    • In the Fridge: Store creamy lemon orzo leftovers in an airtight container in the fridge for up to 4 days. 
    • In the Freezer: Store completely cooled leftovers in a freezer-safe container in the freezer for up to 3 months.

    Cooked creamy lemon orzo in a skillet.

    What to Serve With Lemon Orzo

    This creamy lemon orzo pairs beautifully with just about anything—chicken, steak, pork, baked cod, even shrimp! Make these items below for an amazing meal. Your family will think you went all out (but we’ll know the truth).

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    Creamy Lemon Orzo

    My creamy lemon orzo is bright, cozy, and packed with fresh flavor. Made in one pan and ready in under 30 minutes!
    Course Side Dish
    Cuisine American
    Keyword creamy lemon orzo, creamy lemon orzo recipe, lemon orzo, one pan lemon orzo, orzo recipe
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Servings 6
    Calories 358kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Heat the 2 tablespoons salted butter in a large pan over medium-high heat. Add in the 2 minced shallots and cook, stirring frequently for 3 minutes.
    • Add the 1 ½ cups orzo to the pan and continue to cook, stirring occasionally for 5 minutes, to lightly toast the orzo.
    • Add the 3 minced cloves garlic and 1 tablespoon lemon zest to the pan and cook for 1 minute, until fragrant. Whisk in the 2 cups chicken broth, 1 cup heavy cream, 3 tablespoons lemon juice, 1 teaspoon salt, and ½ teaspoon pepper.
    • Bring the liquid to a boil, then reduce the heat to medium-low and simmer the pasta for 8-10 minutes, stirring frequently to keep the pasta from sticking to the pan.
    • Once the pasta is tender and the liquid has cooked down, sprinkle the dish with ½ cup freshly shredded Parmesan cheese and 2 tablespoons freshly chopped basil and serve.

    Nutrition

    Calories: 358kcal | Carbohydrates: 33g | Protein: 9g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 868mg | Potassium: 199mg | Fiber: 2g | Sugar: 3g | Vitamin A: 811IU | Vitamin C: 6mg | Calcium: 122mg | Iron: 1mg
  • Crispy Rice Salad

    Crispy Rice Salad

    I’ve seen this trendy crispy rice salad all over social media, so I had to try it… and it lives up to the hype! Crunchy, fresh, and packed with flavor.

    Overhead shot of the trendy crispy rice salad.

    Crunchy, Flavor-Packed Perfection

    • Crunchy & Satisfying! Crispy rice is the latest viral trend, and it’s a good one! It adds the perfect texture and makes every bite delicious!
    • Make It Your Own: The best part of this salad is how customizable it is! Add grilled chicken, steak, purple cabbage, mushrooms, chickpeas, or feta!
    • Fresh and Flavorful! With crispy rice, crunchy veggies, juicy mango, and creamy dressing, every bite of this salad is full of flavor and freshness!

    Ingredients You’ll Need

    Overhead shot of labeled crispy rice salad ingredients.
    • Rice Options: All types of rice will work in this recipe, except for wild rice. You can even use leftover rice to make this tasty salad!
    • Spice It Up! Swap vegetable oil for chili crisp oil to add heat and flavor while helping the rice crisp up perfectly.
    Overhead shot of labeled tahini dressing ingredients.

    How to Make a Crispy Rice Salad

    The secret to this dish is getting that perfectly golden, crunchy rice while keeping everything else fresh and vibrant. Toss it all together with tahini dressing, and you’ve got a winning salad!

    1. Prep the Rice: Preheat the oven to 400ºF. Add the rice to a large bowl and toss it with the vegetable oil, sesame oil, and soy sauce.
    2. Cook the Rice: Spread the rice out on a baking sheet, then bake for 25-30 minutes. Stir halfway through, until the rice is golden and crispy. Let it cool completely, then break it apart as much as desired.
    1. Make the Dressing: Whisk the tahini, chili crisp oil, minced garlic, soy sauce, brown sugar, and sesame oil together in a small bowl.
    2. Assemble the Salad: Add the cooled, crispy rice, shredded cabbage, red bell pepper, Persian (mini) cucumbers, avocado, edamame, mango, cilantro, peanuts, green onions, and mint to a large serving bowl. Drizzle with the dressing and toss to combine. Serve immediately

    Other Crispy Rice Cooking Options

    • Air Fryer: Toss the rice with 1 tablespoon vegetable oil instead of 2, the sesame oil, and soy sauce, and cook the rice in an even layer in a preheated air fryer at 375ºF for 10-15 minutes, shaking the basket halfway through.
    • Nonstick Skillet: Toss the rice with vegetable oil, sesame oil, and soy sauce, then add to a skillet. Cook over medium-high heat for 6-8 minutes until browned and crispy. Flip and cook a few more minutes for a golden brown second side, if desired.
    Someone drizzling the dressing over the crispy rice salad.

    How to Store Leftover Crispy Rice Salad

    • Make Ahead: The crispy rice can be prepared up to 5 days in advance, then stored in an airtight container in the fridge until you’re ready to make your salad.
    • Storing Leftovers: Once tossed together, the salad is best served immediately. Over time it will get soggy, but you can store leftovers for a day or so.

    Make It A Meal

    Print

    Crispy Rice Salad

    I've seen this trendy crispy rice salad all over social media, so I had to try it… and it lives up to the hype! Crunchy, fresh, and packed with flavor.
    Course Dinner, entree, lunch, Main Course, Salad, Side Dish
    Cuisine American, Asian American
    Keyword crispy rice, crispy rice recipe, crispy rice salad, crispy rice salad recipe, crispy rice salad with tahini dressing, how to make crispy rice, tahini dressing, tahini dressing recipe
    Prep Time 20 minutes
    Cook Time 30 minutes
    Total Time 50 minutes
    Servings 6 servings
    Calories 466kcal
    Author Alyssa Rivers

    Ingredients

    Salad

    • 3 cups cooked white rice
    • 2 tablespoons vegetable oil
    • 1 teaspoon sesame oil
    • 1 tablespoon soy sauce
    • 2 cups shredded cabbage
    • 1 cup diced red bell pepper about 1 medium pepper
    • 1 cup sliced Persian cucumbers about 4 cucumbers
    • 1 cup diced avocado
    • ½ cup shelled edamame
    • ½ cup diced mango
    • ¼ cup roughly chopped fresh cilantro
    • ¼ cup chopped peanuts
    • ¼ cup sliced green onions
    • 2 tablespoons roughly chopped fresh mint

    Tahini Dressing

    Instructions

    • Preheat the oven to 400 degrees Fahrenheit.
    • Add 3 cups cooked white rice to a large bowl and toss with 2 tablespoons vegetable oil, 1 teaspoon sesame oil, and 1 tablespoon soy sauce until evenly coated. Spread the rice out on an ungreased baking sheet and bake for 25-30 minutes, stirring halfway through, until the rice is golden and crispy. Let it cool completely, then break it apart as much as desired.
    • Make the dressing by whisking ½ cup tahini, 1 tablespoon chili crisp oil, ½ teaspoon minced garlic, ½ teaspoon soy sauce, 1 teaspoon brown sugar, and ½ teaspoon sesame oil together in a small bowl. Set aside.
    • Assemble the salad by adding the cooled, crispy rice, 2 cups shredded cabbage, 1 cup diced red bell pepper, 1 cup sliced Persian cucumbers, 1 cup diced avocado, ½ cup shelled edamame, ½ cup diced mango, ¼ cup roughly chopped fresh cilantro, ¼ cup chopped peanuts, ¼ cup sliced green onions, and 2 tablespoons roughly chopped fresh mint to a large serving bowl.
    • Drizzle with the dressing and toss to combine. Serve immediately.

    Nutrition

    Calories: 466kcal | Carbohydrates: 50g | Protein: 11g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Sodium: 214mg | Potassium: 493mg | Fiber: 7g | Sugar: 14g | Vitamin A: 3109IU | Vitamin C: 50mg | Calcium: 88mg | Iron: 3mg
  • Copycat KFC Coleslaw

    Copycat KFC Coleslaw

    My Copycat KFC Coleslaw is so spot-on, you’ll think it’s the real deal! Crunchy, creamy, tangy, and perfect for any BBQ, everyone will want the recipe!

    Copycat KFC coleslaw in a serving bowl.

    A Reader’s Review

    “Loved this recipe. Really tasted like KFC’s coleslaw.”

    – Debra

    Reasons You’ll Love This Recipe

    • Cost-effective: Skip the drive-through and enjoy the same crispy goodness for a fraction of the price, made right at home!
    • Perfect Side Dish: This coleslaw is the perfect side to take to any barbecue, picnic, potluck, or family gathering this summer!
    • Quality Control: When you make copycat KFC coleslaw, you can use fresher ingredients and adjust the recipe to fit dietary needs.

    Ingredients for Copycat KFC Coleslaw

    Overhead shot of labeled ingredients.

    ***No buttermilk on hand? No problem! You can easily make your own. Check out my How to Make Buttermilk post for a quick and easy guide!

    How Do You Make Copycat KFC Coleslaw?

    Why does KFC coleslaw taste so good? You guys, I think I’ve cracked the code! with this slaw recipe, you’ll get that Kentucky Fried Chicken finger-lickin’ good flavor!

    1. Creamy Coleslaw Dressing: Add the mayonnaise, buttermilk, milk, distilled white vinegar, lemon juice, granulated sugar, salt, and ground black pepper. Whisk until combined.
    2. Combine: Add chopped green cabbage or coleslaw mix and shredded carrots to a large bowl and toss until combined. Then, pour the dressing over the cabbage mixture.
    3. Toss and Chill: Toss and stir until the cabbage is evenly coated. Cover the bowl and chill the copycat KFC coleslaw in the refrigerator for at least 30 minutes before serving.
    Coleslaw dressing ingredients whisked together in a bowl.
    Overhead shot of chopped carrots and cabbage in a mixing bowl.
    Dressing being poured over the cabbage mixture.
    Cabbage mixture and dressing being stirred together.

    How Do I Prevent Soggy Coleslaw?

    To prevent soggy coleslaw, toss cabbage with salt (about 1 teaspoon per pound), let it sit for 30 minutes, then rinse and pat it dry. The salt draws out moisture, keeping your cabbage firm and crunchy!

    Close up shot of copycat KFC coleslaw in a serving bowl.

    Leftover Copycat KFC Coleslaw

    Coleslaw is always best served fresh! The longer it sits, the more water the cabbage will release, which can affect the texture.

    • In the Fridge: Store in an airtight container in the refrigerator for up to 5 days. If it becomes watery, drain off the excess liquid before serving.
    • DO NOT FREEZE: I don’t recommend freezing this KFC coleslaw copycat recipe—it’s just not the same once thawed!

    Angle shot of copycat KFC coleslaw in a serving dish.

    More Delicious Copycat Recipes

    Print

    Copycat KFC Coleslaw

    Copycat KFC Coleslaw is the perfect summer side dish and tastes exactly like the real thing!
    Course Side Dish
    Cuisine American
    Keyword coleslaw recipe, copycat KFC coleslaw, easy coleslaw recipe, homemade KFC coleslaw, homemade kfc coleslaw recipe, KFC Coleslaw, kfc coleslaw hack, KFC coleslaw recipe, KFC copycat recipe, secret kfc coleslaw recipe, summer bbq sidedish
    Prep Time 5 minutes
    chill time 30 minutes
    Total Time 35 minutes
    Servings 8 servings
    Calories 183kcal
    Author Alyssa Rivers

    Ingredients

    Cabbage Mixture

    • 8 cups finely chopped green cabbage
    • ¼ cup finely chopped carrots or shredded

    Dressing

    Instructions

    • Add 8 cups finely chopped green cabbage or coleslaw mix and ¼ cup finely chopped carrots or shredded to a large bowl and toss until combined.
    • Add the ⅔ cup mayonnaise, 2 tablespoons buttermilk, 2 tablespoons milk, 1 ½ teaspoons distilled white vinegar, 2 ½ teaspoons lemon juice, ⅓ cup granulated sugar, ½ teaspoon salt, and ⅛ teaspoon ground black pepper. Whisk until combined.
    • Pour the dressing over the cabbage mixture and toss until the cabbage is evenly coated.
    • Cover the bowl and chill the coleslaw in the refrigerator for at least 30 minutes before serving.

    Video

    Notes

    Originally posted by Mandi from a guest post 

    Updated March 24, 2025

    Nutrition

    Calories: 183kcal | Carbohydrates: 13g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 285mg | Potassium: 148mg | Fiber: 2g | Sugar: 11g | Vitamin A: 762IU | Vitamin C: 26mg | Calcium: 40mg | Iron: 0.4mg
  • Cheesy Beer Bread Muffins

    Cheesy Beer Bread Muffins

    These cheesy beer bread muffins are light, fluffy, and packed with savory flavor! The key is to not overmix the batter. Mixing until just combined will give you the perfect airy, melt-in-your-mouth texture that will keep you coming back for more.

    Cheesy beer bread muffin stacked on top of a muffin, still inside of the muffin tin.

    Reasons You’ll Love This Recipe

    • Quick & Easy: You only need 10 minutes to prep these beer bread muffins! No yeast or kneading required!
    • Cheesy & Delicious: These are loaded with melty cheese and a subtle beer flavor for a rich, savory taste.
    • Versatile: Enjoy as a cozy side with chili, stews, or a warm bowl of soup! They’re also great as a snack with honey butter or jam.

    Cheesy Beer Bread Muffins

    These beer bread muffins are quick, easy, and made with ingredients you probably already have. I tested them twice to make sure they’re extra fluffy, tweaking the flour so a full 12-ounce beer works perfectly. Just crack one open and pour it in! Well . . . not so fast, the beer needs to be room temp, or the butter will clump up. Trust me on this one. Beer, cheese, and bread? Sounds like the perfect St. Patrick’s Day combo to me!

    Ingredients Needed

    Overhead shot of labeled ingredients.

    How to Make Cheesy Beer Bread Muffins

    Making cheesy beer bread muffins is incredibly simple and requires just a few basic ingredients! With no need for yeast or rising time, these come together quickly, making them perfect for a last-minute side or snack. Follow these easy steps to whip up a batch in no time!

    1. Mix Dry Ingredients: Preheat oven to 350 degrees Fahrenheit and spray a 12-cup muffin pan with non-stick cooking spray. In a large bowl, whisk the all-purpose flour, baking powder, salt, and garlic powder.
    2. Stir in Wet Ingredients and Bake: Mix in the beer, butter, and shredded sharp cheddar cheese until the batter just comes together. Evenly distribute the batter into the muffin tin, and bake the muffins for 30-40 minutes or until a toothpick inserted comes out clean and the muffins are golden on top.
    3. Add Melted Butter and Cool: Brush the baked muffins with melted butter and let them cool for a few minutes before serving.
    A mixing bowl filled with all of the dry ingredients and a whisk.
    A mixing bowl with the wet and dry ingredients combined.
    Angle shot of someone brushing butter over the top of the baked muffins.

    Beer Cheese Muffin Creations Your Way

    Here are a few tips and variations so you can experiment with add-ins and make these beer bread muffins perfect for you!

    • Spice it up! Try adding 1 seeded and minced jalapeño in with the cheese or 2 tablespoons minced chives.
    • What kind of beer should I use? I use a light beer for this recipe so it’s not overpowering, but if you want a strong flavor and darker color, use a dark beer.
    • Can I switch up the cheese? I used sharp cheddar cheese, but you can use cheddar jack, pepper jack, mild cheddar, swiss, gruyere, the list goes on and on.

    Overhead shot of the baked cheesy beer bread muffins still in the baking tin.

    How to Store Leftover Beer Bread Muffins

    Let the muffins completely cool before storing them in an airtight container, or they will sweat and become soggy. 

    • In the Refrigerator: Store in the fridge in an airtight container for up to 5 days. 
    • In the Freezer: Store in the freezer for up to 3 months.

    Close up shot of a cheesy beer bread muffin torn in half resting on top of the muffins in the muffin tin.

    More Easy Bread Recipes

    Print

    Cheesy Beer Bread Muffins

    These cheesy beer bread muffins are light, fluffy, and packed with savory flavor! With a hint of beer and plenty of cheesy goodness, they come together quickly and make the perfect side for a hot bowl of soup or a warm, buttery snack.
    Course Appetizer, Bread
    Cuisine American
    Keyword beer bread, beer bread muffin recipe, beer bread muffins, cheesy beer bread muffins
    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Servings 12 muffins
    Calories 243kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Preheat oven to 350 degrees Fahrenheit and spray a 12-cup muffin tin with non-stick cooking spray.
    • In a large bowl whisk the 2 ½ cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1 teaspoon garlic powder.
    • Mix in the 1 (12-ounce) can room-temperature pale beer, ¼ cup melted unsalted butter, and 1 ½ cups shredded sharp cheddar cheese until the batter just comes together.
    • Evenly distribute the batter into the muffin tin, and bake the muffins for 30-40 minutes or until a toothpick inserted comes out clean and the muffins are golden on top.
    • Brush the baked muffins with 2 tablespoons melted butter, and let them cool for a few minutes before serving.

    Nutrition

    Calories: 243kcal | Carbohydrates: 25g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 334mg | Potassium: 154mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 365IU | Vitamin C: 0.003mg | Calcium: 183mg | Iron: 2mg
  • Marry Me Mushrooms

    Marry Me Mushrooms

    You guys love my marry me recipes and you go crazy over all my mushrooms so I wanted to “marry” these recipes (pun intended!) by creating this marry me mushrooms recipe. IT IS AMAZING!!!  

    Marry Me mushroom sauce in a skillet with wooden serving spoon scooping out a spoonful.

    Reasons You’ll Love This Recipe

    • Delicious Vegetarian Option: You won’t miss the meat in this dish! The mushrooms are hearty and the perfect complement to the creamy “Marry Me” sauce.
    • Easy One-Pan Mushroom Recipe: This recipe only requires a handful of ingredients, one pan, and 20 minutes, making it perfect for busy weeknights.
    • Rich, creamy, and packed with flavor! My family cannot get enough of the delicious “Marry Me” flavor! Sun-dried tomatoes, garlic, and herbs come together for major deliciousness! Try my Marry Me Chicken Orzo and this Marry Me Salmon next!

    Ingredients Needed

    Overhead shot of labeled ingredients.

    How to Make Marry Me Mushrooms

    Inspired by my famous “Marry Me” dishes, this easy mushroom recipe is perfect for busy weeknights. The entire recipe comes together in just 20 minutes, and it’s all cooked in one pan, which means less cleanup! 

    1. Cook: Melt 2 tablespoons butter in a large skillet on medium-high heat. Add the mushrooms and cook for 3-4 minutes until tender and browned.
    2. Make a Roux: Add the remaining 2 tablespoons of butter and flour, then stir to make a paste. 
    3. Add: Stir in the minced garlic, drained sun-dried tomatoes, Italian seasoning, and paprika.
    4. Whisk and Thicken: Whisk in the chicken broth, heavy cream, and parmesan cheese. Heat until the sauce starts to thicken.
    5. Garnish and Serve: Stir in the chopped basil and red pepper flakes, if using, and season with salt and black pepper if needed. Garnish with red pepper flakes if desired. Serve over mashed potatoes, pasta, or rice.
    Overhead shot of mushrooms cooking in butter in a skillet.
    Overhead shot of cooked mushrooms, butter and flour in a skillet.
    Overhead shot of the seasonings and sun-dried tomatoes adde in with the mushrooms and flour in a skillet.
    Overhead shot of the cream and parmesan cheese added to the skillet.
    Overhead shot of chopped basil leaves and red pepper flakes added to the sauce.

    Get Creative with Your Marry Me Mushrooms

    Now that you know how to make creamy marry me mushrooms, let’s dive into some helpful tips and variations to customize this dish to your liking.

    • What kind of mushrooms should I use? Use any kind of mushroom you prefer for this recipe! I love the look of some sliced in half and some left whole. You are welcome to slice all of your mushrooms if you prefer.
    • Do I have to use basil? I love the added flavor of the basil, but feel free to use fresh chopped spinach if you prefer! Basil brightens the flavors and colors of this dish!
    • Can I use vegetable broth? Use vegetable broth if you prefer not to use chicken broth. Either one will work great! Add a splash of broth if needed to thin the creamy sauce to your liking.
    • Can you handle the heat? I added a small amount of red pepper flakes to the sauce, but you can add more and garnish with extra if you really love the flavor and heat! I always add more if my kids aren’t eating it.

    Close up shot of the Marry me mushrooms.

    Storing and Reheating Leftovers

    Once you’ve made these irresistible Marry Me Mushrooms, you might want to save some for later. Here’s how to store and reheat them so they stay just as flavorful!

    • In the Refrigerator: Store in an airtight container in the fridge for up to 4 days.
    • To Reheat: Reheat these mushrooms in a skillet over medium heat or in the microwave until warm. You can add a little extra broth or cream if needed.

    Overhead shot of plated marry me mushrooms over mashed potatoes and a crust of bread.

    More Tasty Mushroom Recipes

    Print

    Marry Me Mushrooms

    Marry Me Mushrooms are rich, creamy, and packed with flavor! These make the perfect addition to pasta, rice, or your favorite protein.
    Course Appetizer, Dinner, Side Dish
    Cuisine American
    Keyword marry me mushrooms recipe, sun-dried tomato basil mushrooms
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 4 servings
    Calories 371kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Melt 2 tablespoons butter in a large skillet on medium-high heat. Add the mushrooms and cook for 3-4 minutes until tender and browned.
    • Add the remaining 2 tablespoons of butter and flour, then stir to make a paste.
    • Stir in the minced garlic, drained sun-dried tomatoes, Italian seasoning, and paprika.
    • Whisk in the chicken broth, heavy cream, and parmesan cheese. Heat until the sauce starts to thicken.
    • Stir in the chopped basil and red pepper flakes, if using, and season with salt and pepper if needed.
    • Garnish with red pepper flakes if desired. Serve over mashed potatoes, pasta, or rice.

    Nutrition

    Calories: 371kcal | Carbohydrates: 20g | Protein: 12g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 647mg | Potassium: 950mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1482IU | Vitamin C: 9mg | Calcium: 180mg | Iron: 3mg
  • Colcannon Soup

    Colcannon Soup

    Colcannon soup is a creamy, luscious soup inspired by the traditional Irish dish that is made with potatoes, cabbage, kale, butter, and cream. This would be a fun, delicious recipe to start a St. Patrick’s Day tradition with your family.

    Overhead shot of a bowl of colcannon soup.

    Reasons You’ll Love This Recipe

    • Easy to Make: I love how simple this recipe is. It comes together in no time but tastes rich and creamy and is so soul-warming.
    • Budget Friendly: This recipe uses budget-friendly ingredients that taste amazing together.
    • St. Patrick’s Day Dinner: This would be such a fun and unique soup to serve on St. Patrick’s Day. Serve it with my Irish soda bread, rainbow jello, and Guinness brownies for dessert.

    Perfect Velvety Texture

    This recipe has all the makings for a warm, comforting bowl of soup. I worked hard to get the potato-to-liquid ratio just right. You will love how velvety smooth the broth is with the bits of soft potato. Make sure to follow my instructions when adding the kale at the end to keep it soft yet slightly crisp. The secret ingredient is the bacon bits at the end. They add the perfect salty, savory flavor that brings everything together!

    Ingredients Needed

    Overhead shot of labeled ingredients.

    Irish Colcannon Soup Recipe

    This soup comes together in under an hour. I always like making soups ahead of. time so that the flavors can meld together. Scroll to the bottom of the post for exact measurements.

    1. Cook Onions: Add the butter and onions to a large pot. Cook over medium heat until the onions are softened, then add the garlic and cook for 1 minute.
    2. Soften Cabbage: Add the green cabbage and cook until it softens and wilts.
    3. Simmer: Add the potatoes, broth, salt, and black pepper. Bring to a simmer and cook for 20 minutes or until the potatoes are tender.
    4. Blend: Use an immersion blender to blend the soup until thick but slightly chunky. You may use a food processor instead. 
    5. Add kale: Add the heavy cream and bring the soup to a simmer. Stir in the kale until it slightly wilts. and serve with a side of bread.
    Angle shot of onions sautéing in butter.
    Overhead shot of cabbage added to the butter onions and garlic.
    Overhead shot of potatoes, and broth added to the pot.
    Angle shot of someone using an immersion blender to blend up the potatoes in the broth.
    Close up shot of the kale and half and half being added to the colcannon soup.

    Colcannon Soup Tips

    The great thing about soup recipes is you can typically change things up to suit your tastes or to use what you have on hand. Here are some ideas to get you started.

    • Do I have to use vegetable broth? Colcannon soup uses vegetable broth, but you can use chicken broth if you prefer! The potatoes soak up a lot of the broth after you blend it. If you prefer a thinner soup, add a splash of broth! 
    • Do I have to use half and half? Instead of half and half, any kind of milk will work! You can also use heavy cream if you want a rich, thick soup!
    • Bacon is my secret ingredient! I LOVE the salty bacon crumbled on top! It adds to the flavor and complements the flavors perfectly.
    • **Blending Tips: If you don’t have an immersion blender, you can use a blender or food processor. You may need to blend half of the soup at a time. I prefer to pulse slowly so I can keep some chunks for added texture. You can also blend longer if you like a pureed soup. It will be thick when it blends, but add a splash of broth if needed to add moisture.

    Overhead shot of colcannon soup in a pot.

    Storing and Reheating Colcannon Soup 

    This colcannon soup makes fantastic leftovers! You can even double the batch and freeze some for a later day! 

    • In the Refrigerator: Once your soup has cooled, you can store it in an airtight container in the fridge. It will last about 3-4 days. 
    • In the Freezer: You can make this colcannon soup ahead of time and freeze it for later! Once it has cooled, then you can place it in a ziplock bag and lay it flat. It will last for about three months! 
    • To Reheat: If you are reheating from frozen, then take the soup out the night before and let it thaw in the fridge overnight. You can reheat it on your stove or in the crock pot until it is warmed through. Add a splash of vegetable broth or milk to add moisture to the soup before reheating because the potatoes absorb a lot of the liquid when it is stored.

    Close up shot of a ladle filled with colcannon soup.

    More Irish-Inspired Recipes

    Print

    Colcannon Soup

    This colcannon soup is a creamy, luscious soup inspired by the traditional Irish dish that is made with potatoes, cabbage, kale, butter, and cream.
    Course Dinner
    Cuisine Irish
    Keyword colcannon soup recipe, creamy colcannon soup, Irish colcannon soup
    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 40 minutes
    Servings 4 people
    Calories 443kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Add ¼ cup unsalted butter and ½ cup diced onion to a large pot. Cook over medium heat until the onions are softened, then add 1 teaspoon minced garlic and cook for 1 minute.
    • Add 3 cups chopped cabbage and cook until it softens and wilts.
    • Add 3 large peeled and chopped russet potatoes, 6 cups vegetable broth, 1 teaspoon salt, and ¼ teaspoon black pepper. Bring to a simmer and cook for 20 minutes or until the potatoes are tender.
    • Use an immersion blender to mostly blend the soup but still leave some potato chunks for added texture. The soup will be thick. You may use a food processor instead.
    • Stir in 1 cup half and half and 2 cups chopped kale leaves. Heat the soup until the kale slightly wilts. Serve the soup with sliced green onion and chopped cooked bacon for garnish.

    Nutrition

    Calories: 443kcal | Carbohydrates: 63g | Protein: 9g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 2060mg | Potassium: 1397mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2424IU | Vitamin C: 47mg | Calcium: 159mg | Iron: 3mg
  • Mushroom Orzo

    Mushroom Orzo

    Mushroom orzo is a tasty, comforting side dish! It combines tender orzo pasta with rich, earthy mushrooms in a creamy sauce. It’s easy to make and sure to impress with satisfying texture and savory flavors.

    Overhead shot of mushroom orzo in a skillet.

    Reasons You’ll Love This Recipe

    • Incredibly Delicious: This creamy mushroom orzo is full of wonderful flavors and a luscious texture that will leave you craving more.
    • Comfort Food with a Twist: Enjoy classic comfort food vibes but with a more elevated taste from the mushrooms and herbs.
    • Versatile Serving Options: Serve this as a main or a side to pair perfectly with any meal. It’s amazing with my air fryer steak or garlic butter chicken. You can even swap the chicken broth for vegetable broth and use plant-based butter to make it vegetarian-friendly.

    Delicious Mushrooms

    I used to not like mushrooms. As a kid, my mom would make them all the time. I always picked them out of whatever she put them in. Now, I can’t get enough. I love how they absorb the flavors of whatever you cook them in. They bring out a delicious earthiness that complements everything! This orzo with garlic and herbs and yummy parmesan goes perfectly with mushrooms! You have to try it!

    Ingredients Needed

    Overhead shot of labeled ingredients.

    How to Make Mushroom Orzo

    Mushroom orzo is incredibly easy to make, with just a few simple steps that result in a dish full of flavor. You’ll sauté the veggies, cook the orzo, and combine them with a creamy sauce all in the same pan. It’s a satisfying side that comes together with very little effort, making it perfect for when you want a hearty dish without the hassle.

    1. Sauté the Onion: Add the butter to a large skillet and melt over medium heat. Add the onion and cook until it turns translucent and soft, about 2-3 minutes.
    2. Cook the Mushrooms: Add the garlic and mushrooms and cook over medium heat for about 6-8 minutes, until the mushrooms release their liquid and it reduces by half.
    3. Add the Seasonings and Orzo: Add the salt, thyme, parsley, pepper, and orzo to the skillet and stir until combined.
    4. Simmer: Add the chicken broth and half and half, then reduce the heat to medium-low. Cover and cook for 10-11 minutes, stirring occasionally to help the orzo cook evenly and to prevent it from sticking to the pan. 
    5. Serve: Once the orzo is cooked through, add the spinach and parmesan to the skillet. Stir and continue to cook until the spinach wilts. Top with fresh parsley and serve.
    Overhead shot of onions cooking in a skillet.
    overhead shot of mushrooms cooking in garlic in a skillet.
    Overhead shot of the cooked mushrooms with seasonings and orzo added.
    Angle shot of someone pouring cream and chicken broth in to the orzo and mushroom mixture.
    Close up shot of cooked mushrooms and orzo with cheese and spinach on top.

    Mushroom Orzo Tips and Variations

    Use these simple tips and tricks to make sure your mushroom orzo turns out perfectly!

    • Give the mushrooms space while cooking! Make sure you give the mushrooms enough time and room to cook. Sometimes, it can take a while for them to release their water, but this is essential to avoid having watery orzo. Use a 12 or 14-inch skillet to give them enough space to spread out and avoid stirring them around too much.
    • Can I toast my Orzo? If you would like to toast the orzo, remove the mushrooms from the pan and add the orzo. Stir it around in the pan for a few minutes until it smells toasted and nutty, then resume adding the remaining ingredients in step 3.
    • How do I know when the orzo is done? After the orzo cooks for 8 or 9 minutes, test it for doneness. Continue to test and cook it until it reaches the desired doneness, typically about 10-11 minutes.
    • Can I use fresh herbs? To replace the dried herbs with fresh herbs, use 1 ½ teaspoon of the fresh minced herbs for every ½ teaspoon of dried herbs.
    • Make it cheesy! You may add more parmesan cheese if you like your pasta dish extra cheesy!

    Close up shot of mushroom orzo.

    Mushroom Orzo Leftovers

    Mushroom orzo is great heated up for lunch the next day! Add some grilled chicken and make it a meal!

    • Fridge: Store leftover mushroom orzo in the refrigerator in an airtight container for up to 5 days. Reheat in the microwave in 30-second increments, stirring between increments, until heated through.
    • Make Ahead: I don’t recommend preparing this ahead of time. It is best served fresh!

    Overhead shot of plated mushroom orzo.

    More Amazing Mushroom Recipes

    Mushrooms are super versatile and add a rich, earthy flavor to dishes like pasta, risotto, and soup. Give these recipes a try! They’re so good, they’re bound to turn you into a mushroom lover!

    Print

    Mushroom Orzo

    Mushroom orzo is a tasty, comforting side dish! It combines tender orzo pasta with rich, earthy mushrooms in a creamy sauce. It’s easy to make and sure to impress!
    Course Appetizer, Side Dish
    Cuisine American
    Keyword mushroom orzo, mushroom orzo pasta, mushroom orzo recipe, orzo and mushroom recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 6 servings
    Calories 226kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Add 2 tablespoons unsalted butter to a large skillet and melt over medium heat. Add ½ cup diced onion, and cook until it turns translucent and soft about 2-3 minutes.
    • Add 2 teaspoons minced garlic and 16 ounces sliced mushrooms and cook over medium heat for about 6-8 minutes, until the mushrooms release their liquid and it reduces by half.
    • Add 1 teaspoon salt, ½ teaspoon dried thyme, ½ teaspoon dried parsley, ¼ teaspoon ground black pepper, and 1 cup dried orzo pasta to the skillet and stir until combined. Add 1 ½ cups chicken broth and ⅔ cup half & half, reducing the heat to medium-low. Cover and cook for 10-11 minutes, stirring occasionally to help the orzo cook evenly and to prevent it from sticking to the pan.
    • Once the orzo is cooked through, add 2 cups chopped baby spinach and ½ cup grated parmesan cheese to the skillet. Stir and continue to cook until the spinach wilts. Top with fresh parsley, and serve.

    Nutrition

    Calories: 226kcal | Carbohydrates: 26g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 782mg | Potassium: 440mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1227IU | Vitamin C: 6mg | Calcium: 130mg | Iron: 1mg
  • German Cucumber Salad

    German Cucumber Salad

    This refreshing German cucumber salad, or Gurkensalat, is easy to throw together and is so flavorful. Thinly sliced cucumbers and fresh herbs are infused in a creamy, tangy sauce. It makes the perfect healthy snack or side dish.

    Overhead shot of German cucumber salad in a serving dish.

    Reasons You’ll Love This Recipe

    • Easy to Make: It only takes 15 minutes to throw this recipe together. I recommend using a mandolin to slice the cucumbers to make it go even faster!
    • Great Make-Ahead Side: This salad tastes better when it sits and lets all the flavors meld. Make this the night before your party or dinner for the most flavorful version.
    • Versatile: You can eat this all on its own for a healthy lunch or as a side dish for a weeknight dinner. Pair it with my pork schnitzel and potato pancake for a complete meal.

    Trendy Cucumber Salads

    I’ve seen so many fun and different cucumber salad trends on the socials! This German cucumber salad recipe came to me after watching one of these videos and looking in my kitchen to see what I had to work with. I fell in love with the idea of cucumbers immersed in fresh dill mixed with red onion and tangy sour cream. I played around and came up with something so delicious and refreshing that I seriously ate the whole thing! You have to try it!

    Ingredients Needed

    Overhead shot of labeled ingredients.

    How To Make German Cucumber Salad

    You can have this salad ready in just 15 minutes. You will want it to chill to let all the flavors meld together. I still ate a few bites right after I had put it together, and it still tasted great!

    1. Slice: Slice the cucumbers and onion to ⅛-inch thickness using a mandoline and add them to a large bowl. 
    2. Whisk: In a medium bowl, whisk together the sour cream, dill, parsley, vinegar, sugar, salt, and pepper. 
    3. Toss: Pour the sour cream mixture over the cucumbers and toss until evenly combined. Cover the bowl and let it chill for at least several hours, or overnight, before serving. 
    Angles hot of someone slicing a cucumber using a Mandoline.
    Overhead shot of sour cream. dill, parsley, salt, pepper, vinegar and sugar in a mixing bowl.
    Overhead shot of sliced cucumbers, red onions and sauce in a bowl.

    German Cucumber Salad Tips and Variations

    The great thing about this recipe is how much you can customize and change it to fit your taste preferences and goals. Need some protein? Use Greek yogurt instead! Here are more substitution ideas below.

    • Do I have to use sour cream? You may replace the sour cream with plain Greek yogurt.
    • Can I use dried herbs? To use dried dill, use 1 teaspoon instead of 1 tablespoon. For dried parsley, use ½ teaspoon instead of 1 teaspoon.
    • What if I don’t have a mandoline? I used a mandoline to cut the cucumbers and onion to ⅛-inch thick, but you may use a knife if you’d like! Just be sure to cut them very thinly, about ⅛-inch thick. 
    • What kind of cucumbers should I use? I suggest using English cucumbers, but if you use a different variety with bigger seeds, I suggest slicing the cucumbers in half lengthwise and removing the seeds before slicing the cucumbers thin.
    • Can I peel the cucumbers? Whether or not you peel the cucumbers is up to your personal preference. 
    • Should I drain excess liquid? The cucumbers will release liquid as they chill in the sour cream and dill mixture. Before serving the German cucumber salad, you can drain off any excess liquid, or you may serve the salad with the liquid.

    Close up shot of german cucumber salad in a serving bowl.

    How to Store Leftovers

    Refrigerator: Store this German cucumber salad in an airtight container in the fridge for up to 2 days.

    Close up shot of someone scooping some German cucumber salad

    More Cucumber Salad Recipes

    Some trends are worth jumping on and trying. Cucumbers are my favorite, and I want any and all recipes that call for cucumbers. My cucumber sandwiches are some of my favorites, as well as my spring roll in a bowl and California rolls.

    Print

    German Cucumber Salad

    This refreshing German cucumber salad, or Gurkensalat, is easy to throw together and is so flavorful. Thinly sliced cucumbers and fresh herbs are infused in a creamy, tangy sauce.
    Course Side Dish
    Cuisine American, German
    Keyword cucumber salad, dill cucumber salad, German Cucumber Salad, german cucumber salad recipe, gurkensalat
    Prep Time 15 minutes
    chill time 4 hours
    Total Time 4 hours 15 minutes
    Servings 8 servings
    Calories 47kcal
    Author Alyssa Rivers

    Equipment

    • mandoline with ⅛-inch thick slicer attachment

    Ingredients

    Instructions

    • Slice 2 English cucumbers and½ cup red onion, to ⅛-inch thickness using a mandoline and add them to a large bowl.
    • In a medium bowl, whisk together ½ cup sour cream, 1 tablespoon minced fresh dill, 1 teaspoon minced fresh parsley, 2 tablespoons distilled white vinegar, 1 ½ teaspoons granulated sugar, ½ teaspoon salt, and ⅛ teaspoon ground black pepper.
    • Pour the sour cream mixture over the cucumbers and toss until evenly combined. Cover the bowl and let it chill for at least several hours, or overnight, before serving.

    Nutrition

    Calories: 47kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 152mg | Potassium: 144mg | Fiber: 1g | Sugar: 3g | Vitamin A: 174IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 0.3mg