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3 Salad Recipes Mothers Love

Test your creativity with these colorful and delicious salads that pamper mom

Honey Coleslaw recipe of Denisse Oller

The vivid colors in the honey coleslaw salad bring excitement to your table. — Marisa Zanganeh

En Español

Honey Coleslaw

Yields 4-6 servings


  • ½ red cabbage, finely shredded
  • ½ green cabbage, finely shredded
  • 1 red bell pepper, veins and seeds removed, cut into small dice
  • 1 yellow bell pepper, veins and seeds removed, cut into small dice
  • 1 medium red onion, cut in very thin slices
  • 2 medium carrots, shredded
  • ¼ cup golden raisins

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  • 2 teaspoons honey mustard
  • 2 teaspoons honey
  • 4 tablespoons sherry vinegar
  • 4 tablespoons white vinegar
  • 2/3 cup olive oil
  • 1/8 teaspoon white pepper
  • Salt to taste


  1. Mix all the vegetables and raisins in a large glass bowl.
  2. In another bowl, put all the vinaigrette ingredients except for the olive oil. Add the olive oil slowly while mixing until all the ingredients are combined well.
  3. Pour the vinaigrette over the cabbage mixture. Mix well. Let rest 10-15 minutes before serving.

Next: Change things up with a Dominican-style tabouli salad. »

Dominican-style Tabouli

Yields 6-8 servings


  • 1 cup finely ground bulgur
  • 2 cups hot water
  • Juice of 4 yellow lemons
  • 1 red bell pepper, cut into small dice
  • 3 Roma tomatoes, peeled and seeds removed, cut into small dice
  • 3 stalks (branches) of celery, cut into small dice
  • 3 chives, thinly sliced
  • 1 cup parsley, finely chopped
  • ½ cup cilantro, finely chopped
  • ½ cup fresh mint, finely chopped
  • ½ cup extra virgin olive oil
  • Salt and freshly ground pepper to taste


  1. Place the bulgur in a glass bowl. Add hot water and let soak for 30 minutes. Let drain well for 10 minutes.
  2. Return bulgur to bowl and add remaining ingredients except for lemon juice and olive oil. Mix and add salt and pepper to taste.
  3. Pour in the lemon juice and olive oil. Mix well. Adjust flavors to taste and let rest covered for 15 minutes before serving


Prickly Pear Cactus Salad

Yields 4-6 servings


  • 2 cups nopales in a jar (chopped cactus paddles), drained
  • 3 tomatoes, seeded and diced
  • 2 garlic cloves, finely diced
  • 1 red bell pepper, cut in long, thin strips
  • 1 jalapeño, veins and seeds removed, finely chopped
  • 4 radishes, julienned (thinly sliced)
  • Salt and pepper to taste

Apple vinaigrette

  • 1/3 cup apple vinegar
  • 1/3 cup olive oil
  • 1 small red onion, cut in thin slices
  • Salt and pepper to taste


  • ½ cup (4 ounces) queso fresco, shredded
  • 3 tablespoons fresh cilantro, finely chopped


  1. Rinse nopales in fresh water, drain and set aside.
  2. In a large salad bowl, add the nopales, garlic, tomato, bell pepper, jalapeño and radishes.
  3. Prepare the vinaigrette by mixing the vinegar and sliced onion, then adding the olive oil slowly while stirring. Add salt and pepper to taste.

You may also like: Try these 3 healthy pasta sauces.

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