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, which is 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

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.

Tub’s Coal Miner’s Slaw

I am a certified, card-carrying member of the Coleslaw Addicts Club, also known as the CAC. Ok, I made that up. But if there was such a club I’d be in it and I’d probably be it’s president. Because I can eat any kind of slaw, any time, any where. I almost always order slaw when eating out. Now, true, I’m not sure if coal miner’s ate a lot of slaw, but if their slaw was anything like this from Tub’s Fine Chili (sadly now closed) they probably did. Buttermilk and vinegar do make this one wonderful slaw. Different than your normal creamy slaw. And different than your normal vinegar slaw. It’s like having the best of both in one.

Tub's Coal Miner's Slaw

This recipe for Tub’s coal miner’s slaw might make a bit more dressing than you want. That wasn’t the case for me, but I don’t mind a nice ‘wet’ slaw. I’d say add some of the dressing and see what you think. It’s a lot easier to add more later than it is to take it out.

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 Asian slaw.

Tub's Coal Miner's Slaw
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5 from 1 vote

Tub’s Coal Miner’s Slaw

I wouldn't change a thing about this recipe.
Course Side
Cuisine American
Keyword cole slaw, coleslaw, slaw
Prep Time 15 minutes
Cook Time 1 hour
Servings 8
Calories 1576kcal

Ingredients

For the slaw

  • 1 pound slaw mix with cabbage, shredded carrots, etc

For the dressing

Instructions

  • Place the slaw mix in a large bowl.
  • Whisk together the mayonnaise, buttermilk, lemon juice, cider vinegar, vinegar, vegetable oil and sugar in a medium bowl. Add the salt, pepper, celery seed, onion powder and granulated garlic. Whisk until well combined.
  • Slowly start adding the dressing to the slaw, stirring as you go. Stop when the slaw is the desired consistency. I used all of the dressing, you might not. Reserve any unused dressing for later use.
  • Refrigerate slaw for at least 1 hour before serving.

Nutrition

Calories: 1576kcal | Carbohydrates: 90g | Protein: 12g | Fat: 131g | Saturated Fat: 22g | Polyunsaturated Fat: 76g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 4772mg | Potassium: 1126mg | Fiber: 13g | Sugar: 75g | Vitamin A: 767IU | Vitamin C: 184mg | Calcium: 395mg | Iron: 4mg

Nutritional values are approximate.

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 Slaw

You 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.

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.

Creamy Dill Broccoli Slaw
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5 from 1 vote

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.
Course Salad
Cuisine American
Keyword cole slaw, coleslaw, creamy, slaw
Prep Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 231kcal

Ingredients

  • 4 cups broccoli slaw a small bag
  • ¾ cup mayonnaise
  • 1 lime lime zested and juiced
  • 1 tablespoon olive oil
  • ¼ cup dill chopped
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon cumin I used slightly less
  • chile pepper sliced, for garnish (optional)
  • chives sliced, for garnish (optional)

Instructions

  • Place the slaw mix in a medium resealable container.
  • In a bowl, whisk together the remaining ingredients except for the garnish. Add to the slaw. Cover and shake gently to coat.
  • Refrigerate for at least 1 hour before serving. Garnish with sliced pepper and chives, if desired.

Nutrition

Calories: 231kcal | Carbohydrates: 8g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 608mg | Potassium: 272mg | Fiber: 1g | Sugar: 5g | Vitamin A: 480IU | Vitamin C: 72mg | Calcium: 47mg | 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

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

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.

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).

Dallas Burgers

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.
I 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.

I like to use a burger press when I make burgers. It, in combination with some patty papers, enables me to crank out a whole bunch of equally-sized burger patties in no time at all with little cleanup.

Also try my Oklahoma fried onion burgers.

Dallas Burgers
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5 from 1 vote

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.
Course Main
Cuisine American
Keyword burgers
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Calories 572kcal

Ingredients

Instructions

  • Fire up your grill.
  • Season beef patties with garlic salt and black pepper.
  • Cook burgers as desired and toast the buns if you wish.
  • 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!).
  • Add the pattie, BBQ sauce, a good spoonful of slaw, a few pickle slices and some chips.
  • Serve with lots of paper towels.
  • 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.
  • Liberally season both sides of the patty with garlic salt and pepper. If the garlic salt scared you, just go with regular salt.
  • Grill the patties until fully cooked.
  • Add the slices of cheese to the patties and allow to melt. Remove patties from the grill.
  • Assemble burgers on the buns and top with the remaining ingredients.

Nutrition

Calories: 572kcal | Carbohydrates: 33g | Protein: 33g | Fat: 34g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 3188mg | Potassium: 770mg | Fiber: 6g | Sugar: 9g | Vitamin A: 904IU | Vitamin C: 24mg | Calcium: 450mg | Iron: 5mg

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.

Firecracker Slaw

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.

Chipotle Coleslaw

Woo hoo! Back up the spicy truck! This chipotle 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 coleslaw. It’s refreshing, crunchy, smoky, and really quite pretty I think.

Chipotle Coleslaw

This slaw was the perfect side for the St. Louis-style ribs and the pulled pork sandwiches we made. It travels well so we often make it and take it with us for a picnic.

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 Lexington slaw.

Chipotle Coleslaw
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4 from 1 vote

Chipotle Coleslaw

Woo hoo! Back up the spicy truck! This chipotle 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 coleslaw. 
Course Salad
Cuisine American
Keyword cole slaw, coleslaw, slaw, spicy
Prep Time 15 minutes
Total Time 5 minutes
Servings 6
Calories 186kcal
Author Mike

Ingredients

For the dressing

For the salad

  • 1 14 ounce coleslaw mix
  • 7 green onions green and pale green portions, sliced thin
  • 1 cup cilantro divided

Instructions

For the dressing

  • Whisk together the dressing ingredients.

For the salad

  • Place coleslaw mix, green onions, and 3/4 cup of the cilantro in a medium bowl.
  • Add in dressing and fold to combine.
  • Serve garnished with remaining cilantro.

Nutrition

Calories: 186kcal | Carbohydrates: 6g | Protein: 1g | Fat: 18g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 558mg | Potassium: 133mg | Fiber: 1g | Sugar: 5g | Vitamin A: 576IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 1mg

Nutritional values are approximate.

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? Who the heck puts ketchup of all things into a slaw? Well, shame on me for not trusting others for what they use in their salads. Because this slaw is not only different, it’s crazy good too!

Lexington Slaw

Yep, adding ketchup 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 mayonnaise-based sauce. The chili powder adds a good earthy southwestern kick, and the hot sauce finishes the deal with just a slight kick. I wouldn’t be afraid to add more hot sauce than the recipe calls for, but that’s me and I do like my food to be a bit more on the spicy side.

I make a lot of slaws. They can’t get much easier to make, and often I have most of the ingredients on hand. Lexington slaw is just another great example of a great slaw.

Also try my tangy coleslaw.

Lexington Slaw
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4 from 1 vote

Lexington Slaw

I make a lot of slaws. They can’t get much easier to make, and often I have most of the ingredients on hand. Lexington slaw is just another great example of a great slaw. With a twist.
Course Salad
Cuisine American
Keyword cole slaw, coleslaw, slaw, southern
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12
Calories 50kcal

Ingredients

Instructions

  • Place slaw mix in a large bowl.
  • Place vinegar and sugar in a medium saucepan over medium-high heat.
  • Heat until the sugar dissolves, stirring occasionally.
  • Add the remaining ingredients. Stir, and bring to a simmer. Simmer for 10 minutes.
  • Remove sauce from heat and let cool for 15 minutes, then pour over slaw and toss to coat.
  • Serve warm.

Nutrition

Calories: 50kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 331mg | Potassium: 187mg | Fiber: 2g | Sugar: 8g | Vitamin A: 172IU | Vitamin C: 28mg | Calcium: 35mg | 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

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.