Roasted Hatch Chile Slaw

I picked up a case of Hatch chiles once they were in season last summer. I ended up roasting most of them. They freeze really well. That’s great because I can then use them throughout the rest of the year, in everything from sauces to slaws. Roasted Hatch chile slaw is a sweeter, more mellow version of my roasted poblano slaw. The Hatch chiles add such a great mild chile pepper flavor without a spicy kick. Now, if you prefer spiciness, add a minced jalapeno or two or three.

Roasted Hatch Chile Slaw

No Hatch Chiles? Use Green Chiles Instead.

Not everyone has access to fresh Hatch chiles (which is kind of sad, really, because I’ve really fallen in love with cooking with them). You can substitute canned chopped green chiles, or green bell pepper if prefer. Of course you can’t call it roasted Hatch chile slaw if you !

I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.

To roast the pepper a grill is best, but you can also throw them on a pan under the broiler, turning often, until the skin is nice and charred. Place in a bowl, covered, for 15 minutes then remove the charred skin. Don’t place the roasted peppers under running water, that’ll wash away some of that great roasted flavor.

Roasted Hatch Chile Slaw
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4 from 1 vote

Roasted Hatch Chile Slaw

Roasted Hatch chile slaw is a sweeter, more mellow version of my roasted poblano slaw. The Hatch chiles add such a great mild chile pepper flavor without a spicy kick. Now, if you prefer spiciness, add a minced jalapeno or two or three.
Course Side
Cuisine American
Keyword cole slaw, coleslaw, slaw
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6 servings
Calories 69kcal
Author Mike

Ingredients

  • 2 Hatch chiles if you can’t find any, substitute a 4 ounce can of roasted green chiles and skip the roasting step
  • ½ medium green cabbage shredded
  • ¼ cup cilantro chopped
  • 2 cloves garlic minced
  • ½ teaspoon ground cumin
  • 2 teaspoons hot sauce
  • 2 tablespoons lime juice you might want a bit more
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • kosher salt to taste
  • freshly ground black pepper to taste
  • Cotija cheese crumbled, or topping (or substitute crumbled Feta), optional

Instructions

  • Roast the chiles on your grill or under your broiler until the skin is blackened. Let cool slightly then remove the burnt skin. Remove the seeds and stem and chop.
  • Place the chiles, cabbage and cilantro into a large bowl. Combine.
  • In a small bowl, whisk the remaining ingredients not including the cheese.
  • Pour over the slaw mixture.
  • Serve topped with the cheese if using.

Nutrition

Calories: 69kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 145mg | Potassium: 158mg | Fiber: 3g | Sugar: 3g | Vitamin A: 157IU | Vitamin C: 33mg | Calcium: 42mg | Iron: 1mg

Nutritional values are approximate.

Country Coleslaw

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.

Country Coleslaw

Spice It Up!

I wouldn’t be afraid to add fresh jalapeno rings to this country coleslaw. My wife 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.

I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.

Country Coleslaw
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5 from 1 vote

Country Coleslaw

This slaw 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.
Course Side
Cuisine American
Keyword cole slaw, coleslaw, slaw
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10
Calories 126kcal

Ingredients

Instructions

  • 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.

Nutrition

Calories: 126kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 141mg | Potassium: 205mg | Fiber: 3g | Sugar: 8g | Vitamin A: 777IU | Vitamin C: 36mg | Calcium: 47mg | Iron: 1mg

Nutritional values are approximate.

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. Don’t wait until the last minute to dress it, you do want to give it a little time to get the cabbage and other ingredients ‘happy’.

Carolina Slaw

Great By Itself, Great On Hot Dogs

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.

Carolina Slaw
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5 from 1 vote

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. 
Course Salad
Cuisine American
Keyword cole slaw, coleslaw, slaw
Prep Time 5 minutes
Total Time 5 minutes
Servings 5 cups
Calories 247kcal
Author Mike

Ingredients

Instructions

  • 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.

Nutrition

Calories: 247kcal | Carbohydrates: 29g | Protein: 2g | Fat: 15g | Saturated Fat: 12g | Sodium: 254mg | Potassium: 246mg | Fiber: 3g | Sugar: 25g | Vitamin A: 552IU | Vitamin C: 53mg | Calcium: 50mg | Iron: 1mg

Nutritional values are approximate.

Firecracker Slaw

My wife 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. And I did. And it was delicious!

Firecracker Slaw

A Slaw With A Kick

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.

Firecracker Slaw
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4 from 1 vote

Firecracker Slaw

My version of Firecracker slaw is very close to the one we had at the Aquarium Restaurant.
Course Side
Cuisine American
Keyword cole slaw, coleslaw, slaw, spicy
Prep Time 2 hours
Total Time 2 hours
Servings 8
Calories 128kcal
Author Mike

Ingredients

Instructions

  • 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.

Nutrition

Calories: 128kcal | Carbohydrates: 30g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 276mg | Potassium: 127mg | Fiber: 2g | Sugar: 28g | Vitamin A: 71IU | Vitamin C: 22mg | Calcium: 32mg | Iron: 1mg

Nutritional values are approximate.

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 Coleslaw

The Perfect Summer Slaw

I can’t say how much we enjoyed this tangy coleslaw. It screams ‘fresh’! Oh, and if you don’t want to take the time to grill or roast the corn and cut or peel the kernels (or you can’t get fresh corn-on-the-cob), substitute canned (drained) corn kernels instead.

Also try my Mardis Gras slaw.

This recipe is based on a recipe from Kelsey Nixon.

Tangy Coleslaw
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4 from 1 vote

Tangy Coleslaw

I love fresh sweet corn. Sweet corn is what makes this tangy coleslaw something special. It definitely tastes as great as it looks.
Course Side
Cuisine American
Keyword cole slaw, coleslaw, slaw, tangy
Prep Time 30 minutes
Total Time 30 minutes
Servings 10
Calories 74kcal

Ingredients

Instructions

  • 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.

Nutrition

Calories: 74kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Sodium: 2mg | Potassium: 65mg | Fiber: 1g | Sugar: 5g | Vitamin A: 426IU | Vitamin C: 23mg | Calcium: 10mg | Iron: 1mg

Nutritional values are approximate.

Crab Pasta Salad

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 coleslaw 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.

Crab Pasta Salad

A Combination That Actually Works

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.

I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.

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
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4 from 1 vote

Crab Pasta Salad

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.
Course Salad
Cuisine American
Keyword crab, pasta salad
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 8
Calories 2276kcal
Author Mike

Ingredients

  • 3 cups medium pasta shells uncooked
  • 1 pound coleslaw mix
  • coleslaw dressing to taste. I used Marzetti coleslaw dressing. Or substitute 1 pound prepared coleslaw for the slaw mix and dressing.
  • ½ cup mayonnaise
  • 1 tablespoon sweet onion chopped
  • 1 teaspoon dried dill
  • Old Bay Seasoning to taste
  • 2 cups crab meat chopped (imitation is ok)

Instructions

  • 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.

Nutrition

Calories: 2276kcal | Carbohydrates: 252g | Protein: 108g | Fat: 91g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 3623mg | Potassium: 2193mg | Fiber: 21g | Sugar: 25g | Vitamin A: 657IU | Vitamin C: 191mg | Calcium: 428mg | Iron: 9mg

Nutritional values are approximate.

Buffalo Slaw

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!

Buffalo Slaw

Nice And Blue Cheesy

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. But it does need some tang, some funkiness. So don’t leave it out.

This slaw is great by itself. I also like it on top of a grilled chicken sandwich.

This slaw is the perfect side for our Buffalo hot dogs.

Buffalo Slaw
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5 from 1 vote

Buffalo Slaw

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. 
Course Side
Cuisine American
Keyword Buffalo, cole slaw, coleslaw
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Calories 176kcal

Ingredients

Instructions

  • 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.

Nutrition

Calories: 176kcal | Carbohydrates: 5g | Protein: 1g | Fat: 17g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 420mg | Potassium: 148mg | Fiber: 2g | Sugar: 3g | Vitamin A: 171IU | Vitamin C: 21mg | Calcium: 38mg | Iron: 1mg

Nutritional values are approximate.

Mardis Gras Slaw

I’m a huge fan of anything slaw. It’s kinda 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. 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.

Mardis Gras Slaw

A Wonderful Twist On A Classic Slaw

This recipe for Mardis Gras slaw comes from Marguerite at Cajun Delights, my favorite place for all thing Cajun, from food to music.

I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.

Also try my bacon ranch slaw.

Mardis Gras Slaw
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4 from 1 vote

Mardis Gras Slaw

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. 
Course Salad
Cuisine American
Keyword Cajun, cole slaw, coleslaw
Prep Time 15 minutes
Total Time 10 minutes
Servings 8
Calories 140kcal

Ingredients

Instructions

  • 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.

Nutrition

Calories: 140kcal | Carbohydrates: 10g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 121mg | Potassium: 291mg | Fiber: 4g | Sugar: 5g | Vitamin A: 637IU | Vitamin C: 83mg | Calcium: 54mg | Iron: 1mg

Nutritional values are approximate.

Charleston-Style Coleslaw

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.

Charleston-Style Coleslaw

A Different Approach To Slaw

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.

I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.

Also try my Arkansas slaw.

Charleston-Style Coleslaw
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5 from 1 vote

Charleston-Style Coleslaw

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
Course Side
Cuisine American
Keyword cole slaw, coleslaw
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 8
Calories 227kcal

Ingredients

  • 1 cup mayonnaise
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 3 tablespoon lime juice freshly squeezed
  • 1 tablespoon lime zest
  • 2 tablespoon sugar
  • 6 cups coleslaw mix
  • 1 cup carrots shredded (optional if your cabbage slaw mix already has carrots)
  • ½ cup Vidalia onion chopped
  • Jalapenos seeded, stemmed and minced (optional)

Instructions

  • 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.

Nutrition

Calories: 227kcal | Carbohydrates: 9g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 490mg | Potassium: 169mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2747IU | Vitamin C: 23mg | Calcium: 33mg | Iron: 1mg

Nutritional values are approximate.

Grilled Jamaican Jerk Chicken Sandwiches

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.

Grilled Jamaican Jerk Chicken Sandwiches

Any Good Jerk Marinade Will Do

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!). Their marinade is what makes these grilled Jamaican jerk chicken sandwiches soooo good. Any good store-bought jerk marinade will work just fine in this recipe. You could make your own too, of course!

Also try my grilled Malibu chicken sandwiches.

Grilled Jamaican Jerk Chicken Sandwiches
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5 from 1 vote

Grilled Jamaican Jerk Chicken Sandwiches

Man oh man, these grilled Jamaican jerk chicken sandwiches disappeared fast
Course Main
Cuisine American
Keyword chicken, grilled, sandwich
Prep Time 4 hours
Cook Time 25 minutes
Total Time 4 hours 25 minutes
Servings 8
Calories 367kcal
Author Mike

Ingredients

Instructions

  • 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.

Nutrition

Calories: 367kcal | Carbohydrates: 22g | Protein: 23g | Fat: 20g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 302mg | Potassium: 286mg | Fiber: 1g | Sugar: 3g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 2mg

Nutritional values are approximate.