coleslaw Archives - Page 2 of 2

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.

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 almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Also try my Arkansas slaw.

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5 from 1 vote

Charleston-Style Coleslaw

Course Side

Cuisine American

Keyword cole slaw, coleslaw

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 227kcal

Author Based on a recipe from Grill Grrrl

Equipment

Mixing Bowl

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.

Notes

Stir before serving.

Nutrition

Nutritional values are approximate.

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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.

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!

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Also try my grilled Malibu 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

Cook Time 25

Total Time 4 25

Servings

Calories 367kcal

Author Mike

Ingredients

8 chicken thighs boneless, skinless, trimmed
8 hamburger buns
1-2 cups coleslaw to taste
½ bottle Shizzle Jamaican Jerk Marinade

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.

Notes

The chicken is also great sliced thin and served over lettuce for salads.

Nutrition

Nutritional values are approximate.

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Hard Eight Coleslaw

I’ve been a subscriber of Chile Pepper magazine (which sadly, no longer is being published) 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. My wife 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!

I cannot tell you how great this coleslaw is. I can try but I just won’t do it justice. Great as a side. But this slaw is outstanding on a po’boy or on some grilled chicken thigh sliders!