Creamy Dill Broccoli Slaw

This creamy dill broccoli slaw is a wonderful spin on my favorite salad, creamy cucumber salad. Loaded with dill and a hint of lime, it has a great summer flavor with plenty of crunch to it. I added a few sliced fresh chili peppers and chives from our garden for garnish. Cilantro would also make a great addition to this slaw.
Creamy Dill Broccoli SlawYou can substitute ‘normal’ shredded cabbage for the broccoli if you wish. Broccoli slaw tends to stay crunchier longer than cabbage, which can get soggy in no time. If you do make this creamy dill broccoli slaw with cabbage instead, sauce only the amount of slaw you plan on serving. That way the leftovers won’t get drenched in sauce and become soggy.

Creamy Dill Broccoli Slaw
Author: 
Recipe type: Salad
Cuisine: American
Prep time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 1 bag (4 cups) broccoli slaw
  • 3/4 cup mayonnaise
  • Zest and juice of 1 lime
  • 1 tablespoon olive oil
  • 1/4 cup chopped fresh dill
  • 2 tablespoons sugar
  • 1 teaspoon Kosher salt
  • 1 teaspoon cumin (I used slightly less)
  • Hot pepper, sliced, for garnish (optional)
  • Chives, sliced, for garnish (optional)
Instructions
  1. Place the slaw mix in a medium resealable container.
  2. In a bowl, whisk together the remaining ingredients except for the garnish. Add to the slaw. Cover and shake gently to coat.
  3. Refrigerate for at least 1 hour before serving. Garnish with sliced pepper and chives, if desired.

 

Country Coleslaw

Chef John Besh’s book, Besh Big Easy, is full of easy-to-make recipes. The kind that I like. Southern- and Lousiana-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.

Country Coleslaw
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 servings
 
Ingredients
  • 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
Instructions
  1. Place the cabbage, onion, green onions, relish and carrot into a large bowl. Mix well.
  2. In a medium bowl, whisk together the remaining ingredients. Add to vegetables and fold to combine.
  3. Refrigerate for 1 hour before serving.

Carolina Slaw

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.

Carolina SlawI 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.

Carolina Slaw
Author: 
Recipe type: Salad
Cuisine: American
Prep time: 
Total time: 
Serves: 5 cups
 
Ingredients
  • 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
Instructions
  1. Combine the slaw mix, green pepper and onion in a large bowl.
  2. Whisk together the remaining ingredients and pour over the vegetables.
  3. Toss to coat.
  4. Refrigerate for 1 hour.
  5. Toss lightly before serving.

Dallas Burgers

My rule for sandwiches also applies to burgers: The messier, the better. One glance at these unbelievably messy Dallas burgers and you know they are going to be crazy good. You know that all sorts of wonderful things are going to run down your forearm when you pick them up. You know you’ll be scraping yummy goodness off your plate with your fingers (ok, use potato chips for scraping if you wish).

Wondering why I put the cheese on the bun bottom instead of on top of the meat (and believe me, there’s some in there)? To keep the bun from getting so soggy you end up an open-faced burger, eating with a knife and fork. No, the cheese won’t get all melty gooey down there, but the trade-off is worth it to me.
Dallas BurgersI used your pretty-much-standard deli slaw on these Dallas burgers, but a broccoli slaw or even a jalapeno slaw would be just as great. Or try my roasted poblano slaw.

Also try my Oklahoma fried onion burgers.

Dallas Burgers
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 2 pounds ground beef, formed into 6-8 patties
  • Garlic salt
  • Freshly ground black pepper
  • 6-8 hamburger buns
  • 6-8 slices extra sharp Cheddar cheese
  • Your favorite BBQ sauce
  • 1 pound prepared coleslaw (you may have a bit leftover to serve on the side)
  • Dill pickle slices
  • Potato chips
Instructions
  1. Fire up your grill.
  2. Season beef patties with garlic salt and black pepper.
  3. Cook burgers as desired and toast the buns if you wish.
  4. Assemble burgers by placing cheese on bun bottom (I prefer the cheese underneath the patties to help keep the bun from getting soggy, but you're certainly welcome to put the cheese on top!).
  5. Add the pattie, BBQ sauce, a good spoonful of slaw, a few pickle slices and some chips.
  6. Serve with lots of paper towels.
  7. Shape your ground beef into 6 patties. Make in indention in the middle of each patty. This helps the patty to end up cooking nice and flat, rather than getting all puffy in the center.
  8. Liberally season both sides of the patty with garlic salt and pepper. If the garlic salt scared you, just go with regular salt.
  9. Grill the patties until fully cooked.
  10. Add the slices of cheese to the patties and allow to melt. Remove patties from the grill.
  11. Assemble burgers on the buns and top with the remaining ingredients.

Firecracker Slaw

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.
Firecracker SlawMy 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.

Firecracker Slaw
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Total time: 
Serves: 1 pound
 
Ingredients
  • 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
Instructions
  1. Place all ingredients except the slaw mix in a medium saucepan over medium-high heat.
  2. Stir until the sugar has dissolved.
  3. Remove from heat and let cool completely.
  4. Transfer to a large bowl.
  5. Add the slaw and toss to coat.
  6. Cover and refrigerate at least one hour before serving, stirring first.

Chipotle Coleslaw

Woo hoo! Back up the spicy truck! This coleslaw has some kick! Well, that’s mainly because I more than doubled the amount of spicy, smoky chipotles that the original recipe called for. Of course you don’t have to add the extra chipotles and you’ll still have a wonderful chipotle slaw. It’s refreshing, crunchy, smoky, and really quite pretty I think.
Chipotle Coleslaw This was the perfect side for the St. Louis-style ribs and pulled pork sandwiches we made.

Also try my Lexington slaw.

Chipotle Coleslaw
Author: 
Recipe type: Salad
Cuisine: American
Prep time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
For the dressing
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3 tablespoons white vinegar
  • 1 tablespoon molasses
  • 1 1/2 teaspoons sugar
  • 1 chipotle chile, minced, plus 2 teaspoons adobo sauce (We love spicy, so I more than doubled the amount of chipotle and adobo)
  • 1 teaspoon Kosher salt
For the salad
  • 1 (14 ounce) package Dole coleslaw mix
  • 7 green onions, green and pale green portions, sliced thin
  • 1 cup tightly packed chopped fresh cilantro leaves, divided
Instructions
For the dressing
  1. Whisk together the dressing ingredients.
For the salad
  1. Place coleslaw mix, green onions, and 3/4 cup of the cilantro in a medium bowl.
  2. Add in dressing and fold to combine.
  3. Serve garnished with remaining cilantro.

Lexington Slaw

When I first read through this recipe for Lexington slaw (where I found it, I can’t recall) I thought someone had lost their mind. Ketchup? In a slaw? Huh? What? How’s that going to work?

Well, it does work, and it works very nicely in fact. The tomato flavor isn’t overwhelming and it’s really a great change from your normal vinegary slaw. The dressing is thin, so it’s not like a thick creamy sauce. The chili powder adds a good earthy southwestern kick, and the hot sauce finishes the deal. I wouldn’t be afraid to add more hot sauce than the recipe calls for.
Lexington SlawI make a lot of slaws. They can’t get much easier to make, and often I have most of the ingredients on hand.

Also try my tangy coleslaw.

Lexington Slaw
Prep time: 
Cook time: 
Total time: 
Serves: 12-14 servings
 
Ingredients
  • 2 pounds pre-made coleslaw mix
  • 1 cup apple cider vinegar
  • 3 tablespoons sugar
  • 2/3 cup ketchup
  • 1/2 cup water
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon chili powder
  • Hot sauce, to taste (I used Cholula since it isn't an overly hot sauce and it has a great smooth taste)
Instructions
  1. Place slaw mix in a large bowl.
  2. Place vinegar and sugar in a medium saucepan over medium-high heat.
  3. Heat until the sugar dissolves, stirring occasionally.
  4. Add the remaining ingredients. Stir, and bring to a simmer. Simmer for 10 minutes.
  5. Remove sauce from heat and let cool for 15 minutes, then pour over slaw and toss to coat.
  6. Serve warm.

Tangy Coleslaw

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.
Tangy ColeslawI 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.

Tangy Coleslaw
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Total time: 
Serves: 10-12 servings
 
Ingredients
  • 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
Instructions
  1. Fire up your grill or oven broiler.
  2. Place the corn on the grill or under the broiler, turning occasionally, until nicely charred on all sides.
  3. Remove corn and let cool, then remove the kernels using a sharp knife.
  4. Place corn, slaw mix, cilantro, jalapeno, bell pepper and onion into a large bowl.
  5. In a small bowl, whisk together the oil, vinegar, honey, and lime juice. Pour over slaw mixture and toss to combine.
  6. Season with salt and pepper to taste.