Chef John Besh’s book, Besh Big Easy, is full of easy-to-make recipes. The kind that I like. Southern- and Louisiana-inspired. Take this wonderful country coleslaw. It has your ‘usual’ ingredients, but with a twist (to me, at least). I’ve never had sweet pickle relish in a slaw, and I found it to be absolutely fantastic. So is the addition of rice wine vinegar. Great flavors out of such a simple dish. That’s key.I wouldn’t be afraid to add fresh jalapeno rings to this country coleslaw. Anita would tell me to not do it, though. I’d have to add it to my bowl and just enjoy the heat on my own. For more heat, try my firecracker slaw.
Servings 10 -12 servings
- 1 head cabbage chopped or sliced thin
- 1 onion chopped or sliced thin
- 2 I used 6 green onions, chopped
- 1/4 cup sweet pickle relish
- 1/4 cup shredded carrot
- 1/2 cup mayonnaise
- 1/2 cup rice wine vinegar
- 2 tablespoons sugar
- Kosher salt and ly ground black pepper to taste
Place the cabbage, onion, green onions, relish and carrot into a large bowl. Mix well.
In a medium bowl, whisk together the remaining ingredients. Add to vegetables and fold to combine.
Refrigerate for 1 hour before serving.
Onions and bell peppers in a slaw, with a little vinegar kick and a little sweetness. That’s why this Carolina slaw is so good. And celery seed. I love celery seed (celery seed is one of my favorite ingredients in my Fire Eater rub). I make slaws often, just about any time of the year. They usually keep longer than a green salad. To keep your slaw lasting longer only dress the amount of slaw you are serving for a meal. Keep your leftover dressing separate so your slaw ingredients don’t get soggy overnight.
I ended up using some of this Carolina slaw to top some grilled Carolina hot dogs. Slaw on hot dogs (and pulled pork BBQ sandwiches) is almost a requirement. Love that crunch! And this slaw matches up perfectly with my Carolina chicken wings.
Servings 5 cups
- 1 small bag slaw mix 4-5 cups
- 1 small bell pepper chopped
- 1/2 medium sweet onion chopped
- 1/2 cup sugar
- 1/2 teaspoon Kosher salt
- 1/3 cup vegetable oil
- 1/2 teaspoon dry mustard
- 1/2 teaspoon celery seed
- Pinch freshly ground black pepper
- 1/2 cup apple cider vinegar
Combine the slaw mix, green pepper and onion in a large bowl.
Whisk together the remaining ingredients and pour over the vegetables.
Toss to coat.
Refrigerate for 1 hour.
Toss lightly before serving.
Anita and I recently had a great lunch at the Aquarium Restaurant located at the Opry Mills shopping center in Nashville, Tennessee. One of my favorite dishes was their firecracker slaw. It had a great balsamic vinaigrette with a great spicy kick. I decided right then and there to attempt to make a copycat of the slaw when we returned home.
My version of Firecracker slaw is very close to the one we had at the Aquarium Restaurant. I believe the only differences are that they might have used a white balsamic vinegar (my slaw was darker), and I’m not 100% sure their version contained mustard. Mine is absolutely fantastic, though, and I’ll make it again.
Also try my chipotle coleslaw.
Servings 1 pound
- 1/2 cup white wine vinegar
- 1/4 cup balsamic vinegar
- 1 cup sugar
- 2 tablespoons olive oil
- 2 tablespoons spicy mustard
- 1/2 teaspoon Kosher salt
- 2 teaspoons freshly ground black pepper
- 1-3 tablespoons your favorite hot sauce
- 1 pound shredded coleslaw mix
Place all ingredients except the slaw mix in a medium saucepan over medium-high heat.
Stir until the sugar has dissolved.
Remove from heat and let cool completely.
Transfer to a large bowl.
Add the slaw and toss to coat.
Cover and refrigerate at least one hour before serving, stirring first.
Fresh corn season has now just come to an end here in Indiana. Sadly. I love fresh sweet corn. Sweet corn is what makes this tangy coleslaw something special. It definitely tastes as great as it looks. There’s all sort of great crunchy veggies, from onion to bell peppers, to cabbage to carrots. And then there’s the dressing, which is a combination of sweet and tangy.
I can’t say how much we enjoyed this slaw. It screams ‘fresh’! Oh, and if you don’t want to take the time to grill or roast the corn (or you can’t get fresh corn-on-the-cob), substitute canned (drained) corn kernels instead.
Also try my Mardis Gras slaw.
Servings 10 -12 servings
- 3 ears fresh corn shucked
- 1 14 ounce package shredded slaw mix
- 1/4 cup fresh cilantro chopped
- 1 jalapeno seeded, minced
- 1 red bell pepper thinly sliced
- 1/2 red onion thinly sliced
- 1/4 cup vegetable oil
- 1/4 cup red wine vinegar
- 2 tablespoons honey
- 3 limes juiced
- Kosher salt and freshly cracked black pepper
Fire up your grill or oven broiler.
Place the corn on the grill or under the broiler, turning occasionally, until nicely charred on all sides.
Remove corn and let cool, then remove the kernels using a sharp knife.
Place corn, slaw mix, cilantro, jalapeno, bell pepper and onion into a large bowl.
In a small bowl, whisk together the oil, vinegar, honey, and lime juice. Pour over slaw mixture and toss to combine.
Season with salt and pepper to taste.
If you’re looking for a fantastic salad to take to your next pitch-in, this crab pasta salad is it. I never before thought about combining them, but cole slaw and pasta really go together really well. You have the creaminess of the pasta contrasted by the crunch and bite of the slaw. Add in crab, and you have something fantastic. And of course, the Old Bay seasoning really kicks it up with a nice spicy flavor.
I was very pleasantly surprised with this crab pasta salad. I didn’t really expect the slaw to work so well in this dish. It really got me to thinking about adding slaw in with any cold pasta salad.
You’ll also want to try my garlic-stuffed olive pasta salad and my copycat of the crab salad from Golden Corral.
Crab Pasta Salad
- 3 cups uncooked medium pasta shells
- 1 pound shredded cabbage coleslaw mix
- Marzetti coleslaw dressing to taste (or substitute 1 pound prepared coleslaw for the slaw mix and dressing)
- 1/2 cup mayonnaise
- 1 tablespoon chopped sweet onion
- 1 teaspoon dried dill weed
- Old Bay Seasoning to taste
- 2 cups crabmeat chopped (imitation is ok)
Bring a large pot of salted water to a boil and add the pasta. Cook per instructions and rinse and drain well.
Meanwhile, mix the coleslaw mix and dressing (to taste). Add just enough dressing to get the cabbage wet.
Add in the mayonnaise, onion, dill weed and Old Bay. Stir to combine.
Add the pasta to the slaw and stir to coat.
Gently stir in the crab.
Refrigerate at least 1 hour before serving.
We absolutely loved this Buffalo slaw. It is no doubt one of our favorite non-traditional slaws. It is creamy, and smooth, thanks to mayo, sour cream and blue cheese crumbles. There’s a great celery crunch. There’s just a hint of Buffalo wing sauce flavor. Served cold, this slaw complements any meal, and specially, something hot off of the grill! It’s also great heaped on top of something hot off of the grill!
If you find that blue cheese is a bit too strong for you, you can substitute Gorgonzola cheese crumbles. This slaw is great with either.
This slaw is the perfect side for our Buffalo hot dogs.
Servings 6 -8
- 1 pound slaw mix cabbage, carrots, etc
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 3 tablespoons apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 2-4 tablespoons Frank's Buffalo Wing Sauce
- 1 cup celery sliced thin
- Blue cheese or Gorgonzola cheese, crumbled, to taste
Place cabbage mixture into a large bowl.
In a small bowl whisk together the mayonnaise, sour cream, vinegar, sugar and salt
Stir in the wing sauce and celery.
Add sauce to the cabbage and gently stir or toss until combined.
Add crumbles, to taste and stir.
I’m a huge fan of anything slaw, which is odd since when I was growing up I couldn’t stand slaw at all. Now, slaw is the one thing I almost always order when eating out, and I often make it when cooking at home. And slaw isn’t just a wonderful side. It’s fantastic on top of hot dogs, hamburgers, and best of all, pulled pork or smoked brisket sandwiches. This colorful Mardis Gras slaw is one of the slaws that changed my mind about slaws.
This recipe comes from Marguerite at Cajun Delights, my favorite place for all thing Cajun, from food to music.
Also try my bacon ranch slaw.
Mardis Gras Slaw
Servings 8 -10
- 1 medium head green cabbage shredded (or substitute 2 1 pound packages shredded cabbage)
- 1/2 medium red onion chopped
- 1 medium green bell pepper chopped
- 1 medium yellow bell pepper chopped
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 teaspoon sugar
- 1/2 cup or more mayonnaise,(I recommend Duke's)
- 1 teaspoon Zatarain's Creole mustard
- 1 teaspoon prepared horseradish
- 1 tablespoon Cajun seasoning
- Salt to taste
Combine cabbage, onion and bell peppers in large bowl.
In a small bowl whisk together the remaining ingredients. Pour over the cabbage mixture and toss to coat completely.
Citrus in a slaw (and even a potato salad) can really change how it tastes, giving it a lighter, summer-like feel. The addition of a sweet onion also makes this Charleston-style coleslaw different than your traditional mayonnaise-based slaw. I like the crunch of the Vidalia sweet onion and the crispness of the cabbage and carrots in the slaw. But if Vidalia onions aren’t in season, just substitute regular ole sweet onion.Add a few minced jalapenos for a little extra kick in your Charleston-style coleslaw. And for a sweeter variation, add a small can of drained pineapple chunks. Small apple pieces would add a nice crunch and flavor too.
- 1 cup of mayonnaise
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoon freshly squeezed lime juice
- 1 tablespoon lime zest
- 2 tablespoon sugar
- 6 cups slaw mix
- 1 cup carrots shredded (optional if your cabbage slaw mix already has carrots)
- 1/2 cup Vidalia onion chopped
- Jalapenos seeded, stemmed and minced (optional)
Combine the mayonnaise, salt, pepper, lime juice and zest and sugar in a large bowl.
Add remaining ingredients and toss to coat.
Refrigerate for 2 hours before serving, tossing once or twice.
Man oh man, these grilled Jamaican jerk chicken sandwiches disappeared fast. I used my preferred chicken meat, thighs, instead of breasts, but you can certainly use white meat instead. I would recommend butterflying the breasts or just cutting them thin (and to a consistent thickness so they cook evenly). No matter what you use, these sandwiches are nicely spiced, crazy tender and perfectly moist. I wouldn’t change a thing about them.
I used some The Shizzle jerk marinade. It is my favorite. They also make a hot version that I love (it is called Voodoo Hot for a reason!).
Also try my grilled Malibu chicken sandwiches.
Grilled Jamaican Jerk Chicken Sandwiches
Let the chicken marinade for at least 4 hours (and up to 24 hours).
Fire up your grill for direct and indirect cooking.
Shake off any excess marinade from the chicken and place over direct heat. Sear for a few minutes, then rotate 90 degrees and cook another 2 minutes or until you get those perfect grill marks. Flip and cook another 2 minutes. Remove to indirect heat and cook until done.
Lightly toast the buns on the grill.
Assemble the sandwiches by topping buns with chicken and slaw.
I’ve been a subscriber of Chile Pepper magazine for years. I can always count on it for good articles, product reviews and recipes. Like this one from the June 2003 issue.
This coleslaw recipe comes from the Hard Eight BBQ joints in Texas. I’ve never been there, but if this slaw is any indication, they’ve got some good eats. Anita proclaimed this the best slaw I’ve ever made, which is saying a lot because I’ve made just about every variation of slaw you can imagine!
(This slaw is outstanding on a po’boy or on some grilled chicken thigh sliders!)
Also try my country coleslaw.
Hard Eight Coleslaw
Perfect on its own or on top of pulled pork sandwiches or grilled sausage po'boys!
Servings 8 -12
- 2 pounds cabbage shredded or sliced thin
- 2 4 ounce jars chopped pimientos
- 1/4 cup red wine vinegar
- 1/4 cup oil I used olive oil
- 1/2 teaspoon fresh ground black pepper
- 1 tablespoon salt
- 2 cups green bell pepper chopped
- 1 jalapeno seeded, minced (optional)
- 1 cup sugar I used Splenda