For a good, crunchy coleslaw, add about 1/2 cup peeled and shredded broccoli stems to the cabbage mixture. We also like to add a small amount of jalapeno pepper to perk up the taste. Cornelia W., Myrtle, Mississippi
We recently sampled your makeover of our Creamy Coleslaw, and the flavor was much the same, though a little less creamy ... but for the sake of making it healthier, I'd say the change is worth it! - Renee Endress, Galva, Illinois.
Here's a family friendly twist on traditional tacos. It's easy to make after a long day at work. I serve it on toasted flour tortilla, which is a healthy alternative to a fried shell. To toast the flour tortillas, fold them in half, without creasing bottom. Pop into a long slotted toaster and toast to golden brown. They will be in a natural taco shape and ready to eat. —Denise Pounds, Hutchinson, Kansas
This refreshing salad is perfect for Fourth of July celebrations—or any time at all. The blend of flavors is wonderful. I use this coleslaw recipe as often as I can…it's just simply the best! —Bonnie Hawkins, Elkhorn, Wisconsin