coleslaw – Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures

Easy Japanese Kani Salad

Chris — Mon, 10 Aug 2026 10:00:00 +0000

Cool, creamy, crunchy, and ready for sushi night at home. This Japanese kani salad uses imitation crab, crisp veggies, sesame, and spicy mayo dressing.

This Japanese kani salad is perfect when something cool, creamy, and crunchy needs to come together without a lot of prep. It has the sushi-restaurant flavor people crave, but it uses simple ingredients found at most grocery stores. Shredded imitation crab brings a soft, silky bite, while cucumber, carrot, and cabbage keep everything fresh and crisp. The sesame mayo dressing ties it all together with tang, sweetness, and a little heat.

What is Kani Salad?

Kani salad is the kind of Japanese-inspired salad that feels fancy, but it comes together with everyday ingredients. It usually stars shredded kani, which often means imitation crab in American sushi restaurants. The crab is tossed with crisp vegetables and a creamy dressing that tastes bright, lightly sweet, and a little savory.

This version has shredded imitation crab, cucumber, carrot, cabbage, and black sesame seeds. Everything is tossed in a quick dressing with mayonnaise, lemon juice, rice vinegar, sugar, sesame oil, sriracha, and tamari soy sauce. It is cool, creamy, crunchy, and just spicy enough to keep you going back for another bite.

What is Imitation Crab, and Who Invented It?

Imitation crab is a Japanese seafood product made from surimi. Surimi is a paste usually made with finely minced Alaskan pollock or another mild white fish like whiting or cod. It is shaped and flavored to resemble crab meat. In Japan, it is often called kanikama, a word that blends kani, meaning crab, and kamaboko, meaning fish cake.

The history is a little more layered than one single inventor. Sugiyo produced and patented a flake-style imitation crab product in 1974. At the same time Osaki Suisan launched its crab-flavored Fish Stick in 1974 and first produced and patented imitation crab sticks soon after. Osaki Suisan credits Katsuichi Osaki with developing the Fish Stick that helped shape modern kanikama.

Why Skeptics Should Give This Ingredient a Second Look

Imitation crab has a reputation problem. Some cooks dislike the word imitation. Others remember rubbery seafood salads from deli cases. Some packages also include starches, flavorings, and color. All of these make the ingredient feel less simple than fresh seafood.

I get it. But in the right recipe, that is not a flaw. It is the point. Kani salad works because the ingredient is mild, tender, easy to shred, and ready to eat. It lets the dressing and vegetables do their best work. Think of it less as a crab replacement and more as a prepared seafood ingredient. When you choose a better-quality package and build the salad with fresh produce, the dish tastes intentional.

That is why this salad leans into freshness. The cucumber, carrot, cabbage, lemon, rice vinegar, and sesame oil bring balance. The imitation crab adds body and gentle sweetness. Together, they make a salad that feels clean, cool, and satisfying. It tastes like the cool, creamy kani salad you order before sushi.

How to Choose Better-Quality Imitation Crab

For the best Japanese kani salad recipe, look for imitation crab that lists fish or surimi near the top of the ingredient list. Alaska pollock is common and works well. Choose pieces that look moist, not dry. They should shred into soft strands instead of breaking into powdery chunks.

If you can, buy leg-style sticks or chunks that pull apart by hand. Skip packages with a strong fishy smell, freezer burn, or too much excess liquid. A mild aroma and springy texture are good signs. This one choice makes the salad feel fresh, balanced, and restaurant-style.

Texture and Sweetness Makes this Side Dish Shine

The best part of kani salad is the texture. Shredded imitation crab turns silky once it meets the creamy dressing. It wraps around the vegetables instead of sitting apart from them. Each bite has crisp cabbage, juicy cucumber, sweet carrot, and tender crab strands. That contrast makes the salad feel light but still filling. It is not heavy like a mayo-based pasta salad. It is more like a chilled sushi-bar side dish with crunch, creaminess, and a little heat.

This salad has a mild sweetness that plays well with tangy dressing. The sugar and rice vinegar give the mayo a soft sweet-and-sour flavor. Lemon juice keeps it bright. Sesame oil adds warmth. Tamari brings savory depth, while sriracha gives a gentle kick. The cucumber tastes cooler. The carrot tastes sweeter. The sesame tastes nuttier. The cabbage tastes fresher. That is the magic of this easy kani salad recipe.

Types of Cabbage to Use in This Recipe

Green cabbage is the easiest choice. It is crisp, affordable, and sturdy enough to hold the dressing. Napa cabbage gives the salad a softer bite and a more delicate feel. Savoy cabbage works too, especially if you want ruffled leaves and a tender crunch. Bok choy is another good option when sliced thin, since the pale stems add crispness and the leaves bring a mild, fresh flavor.

Picking the Best Produce for This Japanese Salad Recipe

Choose a firm cucumber with thin skin and very few soft spots. English cucumber and Persian cucumber are great because they have tender skin and fewer seeds. If you use a standard cucumber, scoop out the watery center before shredding.

Pick carrots that feel firm and sweet. Freshly shredded carrots taste better than bagged matchsticks here. Orange carrots work beautifully, but different colored carrots add extra visual appeal. Try purple, yellow, red, or white carrots for a brighter farmers market look. For cabbage, look for tight leaves and a fresh cut end. The produce should taste crisp before it ever touches the dressing.

Build the Salad with Crisp Farmer’s Market Vegetables

This salad loves crunchy, fresh vegetables. Keep the base simple, then add what looks beautiful at the market. Thinly sliced radishes, snap peas, scallions, or baby greens all work well. Just keep the pieces fine and delicate so the salad stays silky.

For the best texture, shred the vegetables and pat watery produce dry. This keeps the dressing creamy instead of thin. Toss the salad right before serving if you want maximum crunch. Chill it for 15 to 30 minutes if you want the flavors to mingle.

Serving Suggestions for This Kani Salad Recipe

Serve this Japanese kani salad as a sushi-night starter, a side for salmon, or a fresh topping for rice bowls. It also works well in lettuce cups, tucked beside dumplings, or spooned over avocado. For a fuller meal, add steamed rice, edamame, and miso soup.

If you are serving guests, pile the salad into a shallow bowl and finish with black sesame seeds. A little extra cucumber on top makes it look crisp and inviting. It is simple, but it feels special.

What does this Japanese Kani Salad Taste Like?

Every bite tastes cool, creamy, and lightly sweet, with just enough tang and sesame richness to keep it interesting. The imitation crab feels soft and silky against the crisp cucumber, carrot, and cabbage. A little sriracha brings gentle heat, while the black sesame seeds add a nutty finish. It is fresh, balanced, and satisfying without feeling heavy.

Japanese Kani Salad

Prep Time: 10 minutes

Cook Time: 5 minutes

Additional Time: 15 minutes

Total Time: 30 minutes

Cool, creamy, crunchy, and ready for sushi night at home. This Japanese kani salad uses imitation crab, crisp veggies, sesame, and spicy mayo dressing.

No Ratings

Ingredients

2 cups shredded imitation crab
1 cup shredded cucumber
1 cup shredded carrot
2 cups shredded cabbage
1/2 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon rice vinegar
1 tablespoon sugar
1 teaspoon sesame oil
1 teaspoon sriracha
1 tablespoon tamari soy sauce
1 tablespoon black sesame seeds

Instructions

For the Dressing:

In a small bowl, whisk together the mayonnaise, lemon juice, rice vinegar, sugar, sesame oil, sriracha, and tamari soy sauce. Whisk until the sugar dissolves and the dressing looks smooth. Taste it, then adjust with a little more sriracha for heat or lemon juice for brightness.

For the Salad:

Add the shredded imitation crab, cucumber, carrot, and cabbage to a large mixing bowl.
Pour the dressing over the salad.
Toss gently until the crab and vegetables are evenly coated.
Sprinkle in the black sesame seeds and toss once more.
Chill for 15 to 30 minutes, or serve right away if you want the vegetables extra crisp.
Serve cold with extra sesame seeds or a small drizzle of sriracha, if you like.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 148Total Fat 9gSaturated Fat 1gUnsaturated Fat 8gCholesterol 13mgSodium 379mgCarbohydrates 13gFiber 2gSugar 6gProtein 4g

Farmer's Market Week Monday 2026

Grilled Summer Squash and Quinoa: Two Delicious Ways to Serve

Photo Credit: thatrecipe.com

Grilled Squash and Quinoa is a delicious side dish for your cookouts. Serve it warm as a pilaf or chill it to enjoy as a salad later.

Pickled Red Onion Southwestern Deviled Eggs

Photo Credit: faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com

These Southwest-inspired deviled eggs are ultra-creamy, perfectly tangy, and loaded with a savory, custom-blended Smoky Southwestern Seasoning that doesn't rely on heat to deliver massive flavor.

Tuscan White Bean Soup with Kale

Photo Credit: artofnaturalliving.com

With a bright fresh flavor, this Tuscan White Bean Soup with Kale is easy, healthy and perfect all year round.

Roasted Tomato Tarts with Lemon Basil Ricotta

Photo Credit: www.jolenesrecipejournal.com

Roasted tomato tarts with lemon basil ricotta feature crisp puff pastry, caramelized tomatoes, and fresh basil for a colorful summer appetizer.

Potato, Eggplant, Tomato, and Cheddar Gratin

Photo Credit: www.karenskitchenstories.com

This potato, eggplant, tomato, and cheddar gratin is a wonderful summer dish and a great way to take advantage of the bounty of fresh vegetables available this time of year.

Mexican Street Corn /Esquites

Photo Credit: magical-ingredients.com

Esquites is a delicious Mexican street-food with tender corn kernels, creamy mayo and crema, tangy lime, salty Cotija cheese, chili powder, and fresh cilantro.

Grilled Nectarines with Goat Cheese

Photo Credit: www.raveaboutfood.com

Whether you make them for a summer side dish or an easy dessert, Grilled Nectarines with Goat Cheese make a juicy sweet summer treat.

Summer Chicken Stew

Photo Credit: adayinthelifeonthefarm.blogspot.com

Summer Chicken Stew it is chock-full of the flavors of the season, but also because it is cooked using a slow cooker, perfect for hot summer days when you don't want to heat up the house.

Crustless Zucchini and Cheese Pie

Crustless Zucchini and Cheese Pie has 2 kinds of cheese and bakes up in no time. It’s packed with fresh summer zucchini and makes a great appetizer or light lunch.

Fresh and Easy Ajvar Sauce is Super Versatile

Add some flavor to your meals without spending hours in the kitchen. Easy Ajvar Sauce is the perfect solution for quick and tasty meals on the busiest of nights.

Pan Con Tomate Unlocks the Taste of Spain

Elevate your next party with a Spanish twist by serving Pan con Tomate. It's a crowd-pleasing appetizer that's easy to make with a handful of ingredients that pack a ton of flavor.

(Southern Fried) Mexican Corn Salad

(Southern Fried) Mexican Corn Salad is a combination of southern style fried corn and Mexican corn salad. The corn is caramelized with butter, then cooled and combined with Mexican corn dressing.

Simply Easy Spicy Watermelon and Feta Salad

Tired of boring salads? Add a kick of heat and sweetness with our Spicy Watermelon and Feta Salad! Guaranteed to impress your family and friends.

Blackened Steak Cobb Salad

Blackened Steak Cobb Salad has a bit of spice and heat on top of crisp greens with onions, tomatoes, avocados, cheese, and hard-boiled eggs. It’s a hearty dinner salad that is quick and easy to make.

Blistered Tomato Dutch Baby

Using farm fresh cherry tomatoes, tomato pesto, and some of our own home-grown tomatoes, this Blistered Tomato Dutch Baby is definitely #farmtotable friendly.

Deconstructed Grilled Chicken Fajitas

Grilled chicken, colorful peppers, and all the classic toppings separated just for you. Our deconstructed fajitas offer a fresh experience with every forkful. Click the link in bio to order yours now.

Dijon Pan Bangat

A delicious farmer’s market find tops this Dijon Pan Bangat sandwich. It’s rich, delicious, and packed with flavor. Perfect for picnics, pan bagnat need time to “marinate” before eating.

Grilled Chicken Tacos with Strawberry Salsa

Grilled Chicken Tacos with Strawberry Salsa have a sweet and spicy kick you will love. The strawberries replace the tomatoes in the salsa and fits perfect with the onions, jalapeno, and creamy avocado.

Grilled Choripán with Chimichurri

When grilled choripán meets vibrant chimichurri, every bite bursts with smoky richness and herby freshness. Make your dinner unforgettable with this classic combination.

Philly Style Pepper Steak

Philly Style Pepper Steak is a quick and easy meal packed with veggies and delicious meat. It’s quick and delicious meal for a busy weeknight.

Roasted Brussels Sprouts Carbonara

Slightly sweet and nutty; Roasted Brussels Sprouts Carbonara is a deliciously different take on the Italian classic dish.

Rustic Tomato and Ricotta Tart

Elevate your brunch game with our Rustic Tomato and Ricotta Tart. Perfect for a lazy Sunday morning or impressing guests, this tart is a delicious and Instagram-worthy addition to any meal.

Taco Stuffed Zucchini Boats

Taco Stuffed Zucchini Boats have tons of flavor and perfectly fun to eat. Your kids will focus on the boats and not the zucchini.

Tuscan Chicken Sloppy Joes

Mix up your traditional Sloppy Joe recipe with a Tuscan twist! These Tuscan Chicken Sloppy Joes are sure to be a hit with the whole family.

Taco Sloppy Joes

This Easy Taco Sloppy Joes recipe combines lean ground turkey, salsa, corn, cheddar cheese, and smoky chipotle flavor for a quick one-pan dinner the whole family loves. Perfect for busy weeknights, meal prep, and budget-friendly meals.

Easy Chicken Stir-Fry Recipe Revolutionizes Weeknight Dinner

This Easy Chicken Stir-Fry with Homemade Sauce brings bold flavor, crisp veggies, and fast cooking to any weeknight. Perfect for meal prep, farmers market finds, and quick dinners.

Blistered Tomato and Goat Cheese Pasta

Black Forest Icebox Cake is the Ultimate Recipe You Need to Try

Tired of the same old desserts? Elevate your game with this Black Forest Icebox Cake. It's a delicious twist on the classic German treat. Your taste buds will thank you.

Grilled Peach Napoleons with Easy Bavarian Cream

Grilled summer peaches are layered between cream and puff pastry. Grilled Peach Napoleons with Easy Bavarian Cream sounds fancy, but is easy. You can prepare everything ahead of time and assemble right before serving for a perfect barbecue dessert.

Peach Crisp Popsicles

Peach Crisp Popsicles have delicious summer flavor in an easy to whip up frozen dessert. The granola adds the texture of a crisp without heating up the kitchen.

Peach Liège Waffles

Peach Liège Waffles are a rich, yeast waffle that’s more bread than waffle. They’re lightly sweet and packed with ripe peaches.

Watermelon Mojito Popsicles

Summer sweet watermelon and mint are blended with rum in these scrumptious pop-tails! Watermelon Mojito Popsicles are just the thing to cool you off this summer! Replace the rum with simple syrup for a virgin version.

The post Easy Japanese Kani Salad appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Pineapple Barbeque Chops with Colada Slaw

Chris — Sun, 21 Jun 2026 10:00:00 +0000

These Pineapple Barbeque Chops with Colada Slaw fit perfectly into relaxed evenings with friends or laid-back celebrations. Try this creative twist for your next get-together and inspire your guests with easy tropical vibes.

There are some dinners that feel like they instantly wake up the table, and these pineapple barbecue pork chops with colada slaw are exactly that kind of meal. They are sweet, smoky, tangy, juicy, and just a little tropical without feeling like a theme-night dinner. This recipe is perfect for busy weeknights because it uses familiar ingredients, cooks quickly, and still feels special enough for casual hosting. The creamy colada slaw, made with crisp cabbage, coconut chips and buttery macadamia nuts, balances the sticky pineapple barbecue glaze so every bite feels fresh instead of heavy.

What Is a Pineapple?

A pineapple is a tropical fruit with a golden, juicy center, a spiky rind. The flavor lands somewhere between candy-sweet and bright citrusy tart. Technically, it is a multiple fruit, meaning all those little sections on the outside form together into one big fruit. In the kitchen, pineapple is one of my favorite ingredients for savory recipes. It brings natural sweetness, acidity, and a little sunshine to simple proteins like pork chops.

Pineapples are native to South America, with many food history sources tracing their roots to the region around southern Brazil and Paraguay. Long before pineapples became a symbol of tropical vacations and canned pantry staples, Indigenous communities cultivated and shared them throughout parts of South America and the Caribbean. That history is part of why pineapple shows up in so many sweet-and-savory recipes today. Pineapples traveled to many countries where they adapted it into their cuisine. That is how it became a fruit people loved using in both everyday meals and celebratory dishes.

Other Popular Pork and Pineapple Combinations

It is hard to point to one exact person who first paired pork and pineapple, because cooks in many cultures have mixed fruit with savory meats for centuries. Pork has always loved sweetness, whether from apples, figs, brown sugar, or tropical fruit. The more recognizable pork-and-pineapple combination became especially popular as pineapple became widely available through trade, canning, and pineapple production in places like Hawaii. From glazed ham to pineapple pork tenderloin, the pairing stuck because it simply works.

But, if you already like pineapple with pork, you have probably met this flavor combination in a few different ways. Pineapple glazed ham is a holiday staple in some homes. There’s a slow cooker pineapple pork loin recipe and Hawaiian-style pork skewers. Going the Asian route, sweet and sour pork and Thai red or yellow curry all have pineapple in there.

The most famous Latin recipe with pineapple that I know of is tacos al pastor where meat is slow roasted with pineapple on top so the juices marinated the meat. There’s also pineapple pico de gallo and pina loca or “crazy pineapple” where the pineapple is hollowed out and stuffed. It’s filled with cucumber, peanuts, tamarind candy just to name a few ingredients. These pineapple barbecue pork chops fit right into that family, but they feel a little faster and more weeknight-friendly than holiday ham or long-cooked roast.

Break the Cycle of Repetitive Dinners

When dinner starts feeling like the same rotation of chicken, pasta, tacos, and takeout, pineapple barbecue chops are a simple way to make pork chops feel exciting again. The pineapple barbecue sauce adds brightness while the pork chops cook quickly enough that the whole meal still feels realistic after a long day. It is the kind of easy pork chop recipe that tastes like you planned ahead, even if you pulled it together from the fridge and pantry.

The trick with pineapple barbecue pork chops is balance. Pineapple gives the barbecue sauce its sweet-tangy backbone. The sauce has a bit of heat from a habanero pepper, but feel free to use a jalapeno or roasted red pepper if you don’t like any heat. There’s a dash of liquid smoke along with some Worcestershire sauce for that umami flavor. The secret ingredients are some Caribbean style spices like cinnamon and allspice which add a sweetness to the sauce. Finally, there’s traditional ketchup, brown sugar, and vinegar to round out this pineapple barbecue sauce for these chops. The colada slaw is what keeps the plate from feeling heavy. Each forkful gives you a little sticky glaze, a little crunch, and a little creamy tropical freshness.

What Are Coconut Chips?

Coconut has been used for generations in tropical and coastal cuisines, especially in regions where coconut palms grow naturally. In this colada slaw, coconut chips give a little nod to piña colada flavors without making the slaw sweet or dessert-like. Coconut chips are thin, wide flakes shaved from coconut meat and often dried or lightly toasted until crisp. They are different from finely shredded coconut because they give you bigger crunch, more texture, and a nuttier flavor when toasted. They’re great added to powdered sugar and almond meal in German chocolate cake macaron. But I enjoy nibbling on them as a light snack or dessert after lunch.

The Secret to Good Slaw Recipe

The secret to a good colada slaw, or any slaw for that matter, is keeping it creamy, but not soggy. Start with crisp cabbage, add a little crushed pineapple for juicy sweetness. Next, fold in toasted coconut chips and macadamia nuts for crunch. Finally, keep the dressing easy with some pineapple juice, vinegar, sugar, and mayonnaise. I like to add the coconut chips and macadamia nuts right before serving so they stay crisp against the cool cabbage.

Smart Prep Shortcuts for Busy Families and Casual Hosting

This recipe is friendly to shortcuts. That is one reason I keep coming back to it. Use bagged coleslaw mix if you do not want to shred cabbage. Or you can opt for the broccoli slaw mix for added crunch. I always canned pineapple and I buy the crushed pineapple in juice so I can drain the pineapple and use the juice for the sauce and the slaw.

If you don’t want to make the barbecue sauce from scratch, you can use your favorite bottled barbecue sauce and add in some crushed pineapple, spices, and habanero. Trager makes a nice Sweet & Heat sauce or skip making pineapple barbecue sauce all together and just get some of this Grace Caribbean pineapple barbecue sauce. Another time saving tip is to mix the dressing earlier in the day and toss it with the cabbage to let it lightly marinate. Toss in the coconut chips and macadamia nuts just before serving to maintain their crunch.

The key to keeping this meal approachable are the simple ingredients that are probably in your pantry. Minus the coconut chips and macadamia nuts, but even Walmart has those on their shelves. So, you do not need a specialty grocery run to make these barbecue pork chops and colada slaw. Pork chops, canned crushed pineapple, cabbage mix, mayo, vinegar, sugar, and coconut chips are all easy to find in most stores. We didn’t serve our chops with anything but the slaw, but you can easily serve this meal up with some creamy coconut rice made with coconut milk and water for added richness. Or try some roasted sweet potatoes to play off the sweetness of the sauce and slaw. Or simply grilled corn for a meal that feels complete without extra effort.

Easy Ways to Serve, Customize, and Reinvent Leftovers for a Second Win

These pineapple barbecue pork chops are easy to customize depending on what your family likes. Sub the habanero with jalapeño in the slaw for less heat. Try grilling some fresh pineapple rings alongside the pork chops for a more cookout-style plate. Leftover pork can be sliced into sandwiches, tucked into tacos, served over rice bowls, or chopped into a salad with extra colada slaw on top. That second-day version might be one of my favorite parts, because the sweet, smoky pork and crisp coconut slaw still taste bright and satisfying.

Once the pineapple barbecue sauce hits the grilled pork chops, it turns glossy, smoky, and just a little sticky in the best way. The crushed pineapple melts into the sauce and gives it that sweet-tangy body, while the habanero adds a warm kick that lingers without taking over the whole plate. Caribbean spices bring in a cozy background note while the liquid smoke makes the chops taste like they spent extra time over the fire. Finally, the Worcestershire sauce gives the glaze that savory depth that keeps every bite from tasting too sweet.

Paired with the colada slaw, the whole meal has that sweet, smoky, creamy, crunchy balance I love in a summer-style dinner. The mayo keeps the slaw cool and rich, the crushed pineapple makes it juicy and bright, and the coconut chips and macadamia nuts add a buttery crunch that plays so well against the tender pork chops. It is tropical without being overly sweet, bold without being fussy, and exactly the kind of grilled pork chop recipe that makes dinner feel fun again.

Pineapple Barbeque Chops with Colada Slaw

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Pineapple Barbeque Chops with Colada Slaw is sweet and spicy with a delicious kick of Caribbean flavors and tropical macadamia nuts and coconut chips. It's an amazing dinner you'll love.

No Ratings

Ingredients

For the barbeque sauce:

1 cup pineapple
1 habanero, seeded and chopped
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
1/2 cup ketchup
1/2 cup pineapple juice
1/2 teaspoon ground cinnamon
1/3 cup brown sugar
1/3 cup cider vinegar
1/4 teaspoon ground allspice
2 teaspoon garlic powder
2 teaspoons onion powder
pinch ground cloves
pinch red pepper flakes

For the colada slaw:

4 cups shredded cabbage
1 cup crushed pineapple
1/4 cup coconut chips
1/4 cup roughly chopped macadamia nuts
1/4 cup pinapple juice
1/4 cup vinegar
1/4 cup sugar
1 cup mayonnaise

Remaining ingredients:

1 pound lean pork chops

Instructions

For the barbeque sauce:

Place the ingredients for the barbeque sauce (pineapple through red pepper flakes) in the bowl of a food processor or a blender. Process until smooth. Pour into a saucepan and simmer until slightly thickened.

For the colada slaw:

Combine the cabbage with the crushed pineapple, coconut chips, and macadamia nuts in a mixing bowl.
Combine the pineapple juice, vinegar, sugar, and mayonnaise in a small mixing bowl. Pour the slaw over the cabbage mixture and stir well to combine. Refrigerate until ready to serve.

For the pork chop:

Heat your grill to medium-high heat. Grill the pork chops 3 to 5 minutes depending on the thickeness of your chop. Rotate 45 degrees, baste with sauce, and grill an additional 3 to 5 minutes. Flip the chops over and repeat these two steps until the pork chops reach your desired temperature. For moist chops, I remove mine at about 145 and allow them to rest 5 minutes before serving with the slaw.

Tropical Vibes for Pineapple Day

Frozen Pineapple Yogurt Pops

Photo Credit: creativecynchronicity.com

These frozen pineapple yogurt pops are so light and refreshing. Quick and easy to make! Perfect for summer!

Tropical Pineapple Martini

Photo Credit: artofnaturalliving.com

A Pineapple Martini is a fun summer cocktail with just a touch of elegance. Perfect for a cocktail party or an evening drink on the deck!

Pineapple Nidos

Photo Credit: www.karenskitchenstories.com

These are pineapple filled nidos (nests). They're made with a Mexican pan dulce dough, a yeasted dough that you can also use to make conchas, (shells), and other Mexican pan dulce, and then fill with a sweet pineapple filling.

Pineapple Salsa

Photo Credit: jenaroundtheworld.com

If you want a fantastic new taste on salsa, you have to make my pineapple salsa. It goes great on tacos, nachos, or just for dipping!

Grilled Pineapple Swordfish Skewers: Easy, Healthy, and Delicious

Photo Credit: thatrecipe.com

Pineapple Swordfish Skewers pair fresh healthy flavors like pineapple and lime with swordfish on a quick cooking fun to eat skewer.

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

The post Pineapple Barbeque Chops with Colada Slaw appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Easy Apple Slaw: A Crisp and Flavorful Twist on a Classic

Chris — Wed, 03 Sep 2025 10:00:00 +0000

Crunch into a refreshing twist on traditional coleslaw with this Sweet and Easy Apple Slaw recipe! Sweet, tangy, and full of texture.

I have 10 slaw recipes on my blog. They range from blue cheese radish slaw to kimchi slaw to colada slaw. Yes, it has coconut chips in it. For me coleslaw or slaw is a fun side that you can easily customize. Slaw is not just for barbecue. I make slaw for tacos, barbecue, and grilled chicken. I have even put slaw on a grilled cheese. Yes, I did. Check out my pulled pork grilled cheese recipe.

What is slaw?

When you think of slaw, you probably picture a big bowl of crunchy, colorful veggies tossed in a light, tangy dressing. That’s exactly what slaw is. It’s a fresh, shredded salad that’s as versatile as it is delicious. Traditional coleslaw uses cabbage as a base and typically has carrots and maybe some purple cabbage for color.

However, creative versions swap in other ingredients for exciting new flavors. Apple slaw takes this classic favorite and gives it a sweet, juicy twist that’s perfect for a refreshing side dish. You can turn it into an Asian slaw with some kimchi, soy sauce, and sesame oil with a kick from some gochujang. Or try a spicy version that has some jalapeno and Mexican crema as part of the base.

Making Slaw Easy with a Food Processor?

Making slaw by hand can take a lot of time to shred all those ingredients. The food processor is your best friend for speedy, uniform slicing! Using a food processor not only saves you time but also ensures your slaw has mostly even pieces. I say mostly even pieces because depending on your cabbage there can be some larger pieces. But you can easily remove those before tossing with the dressing. The same with the apples and onions. Swap the slicer with the shredder and pop in the cored apples and onions.

Which apples are best for slaw?

The heart of a great apple slaw is, of course, the apples. Look for firm, crisp varieties that hold up well when shredded. I used Pink Lady apples. They are crisp with a sweet tart flavor. They held up well to shredding and being added to slaw.

Some other great options are Granny Smiths for their tart bite, Honeycrisp that have both sweetness and crunch, and Fuji apples which offer a mellow, juicy flavor. Make sure to pick apples that feel heavy for their size and have smooth, unblemished skin. And don’t be afraid to mix a couple of varieties to add depth. Maybe try combining a Granny Smith with a Golden Delicious.

Adding Onion for a Savory Flavor Boost

Onion might not be the first ingredient you think of for slaw, but it’s a subtle savory flavor that elevates this slaw. A little shredded sweet onion adds a gentle heat and savory note that balances the natural sugars of the apple. A little tip for removing the bite from onion is to soak it in cold water for 5 to 10 minutes before adding it to the slaw. It tames the bite and keeps the flavor mellow.

Apple Juice Concentrate is an Unexpected Twist for Extra Flavor

Here’s where things get fun! Instead of just using honey for sweetness, try adding a couple of tablespoons of apple juice concentrate to your dressing. This secret ingredient brings a punch of pure apple flavor and a touch of natural sweetness that makes your slaw truly elevated and delicious. It’s a simple way to enhance the apple flavor that your guests will love. They will ask for your secret in this elevated apple slaw.

Ingredients to make this Easy Apple Slaw

Pantry Ingredients – onion, honey, cider vinegar, garlic salt, celery seed, garlic powder, onion powder, black pepper, cayenne pepper

Refrigerator ingredients – cabbage, apples, mayonnaise, apple juice concentrate

Instructions to make this slaw recipe

First, wash and core the apples. Peeling is your personal preference. I like to keep them on for color and added fiber. Core the cabbage and remove any damaged leaves from the outside. Cut it into small enough pieces to fit into your food processor. With the slicing blade, put the cabbage in the food processor. Change to a shredder blade and shred the apples and onions. If you’re soaking the onions in water, make sure to shred them separately.

In a large mixing bowl, whisk together the mayonnaise with the cider vinegar, honey, apple juice concentrate and spices. Stir with a whisk until everything is combined and creamy. Toss in the cabbage, apple, and onions. Make sure to drain them if you soaked them in water. Stir everything until the veggies are well coated.

Cover the bowl with plastic wrap and refrigerate until you’re ready to serve. This can be as little as 30 minutes or as long as 24 hours. The longer slaw sits, the more the flavors combine and the more the vegetables soften and release their juices to combine with the dressing.

What does this apple slaw taste like?

The best apple slaw hits all the right notes. It has sweetness from the apples and juice concentrate. There is tanginess from the vinegar. You have creaminess from the mayo and a subtle savory kick from the onion. Taste and adjust your dressing as needed. Like it sweeter? Add a bit more honey. Want more tang? A splash more vinegar can do the trick. Or change up the vinegar and try something more mellow like white vinegar or even some white wine vinegar.

Texture also keeps each bite interesting. Using crisp apples and fresh veggies ensures your slaw stays crunchy. Don’t over-process the ingredients by shredding everything too thinly. You want shreds, not mush.

Let the Slaw Marinate

Giving your apple slaw some time to marinate in the fridge is a game-changer. Just 30 minutes helps the flavors mingle and the texture soften slightly. It makes the slaw more cohesive and tastier. If you can, make it a few hours ahead—or even the night before—for the best flavor.

Serving your Easy Apple Slaw

I usually put mine is a nice shallow bowl. Then I garnish with some apple slices around the edge, so your guests know there are apples in there. Sometimes I sprinkle some green onions on top for a little more color and flavor. For added crunch you could try some chopped apple chips or fried onion pieces. Finally, try a garnish of some chopped parsley for bright color and flavor.

Easy Apple Slaw

Cook Time: 10 minutes

Total Time: 10 minutes

Upgrade your coleslaw game with a crunchy and refreshing easy apple slaw. Perfect for tailgating, potlucks, or as a side dish for any meal.

No Ratings

Ingredients

4 cups thinly shredded cabbage
2 cups grated apples
1/2 cup grated onion
2/3 cup mayonnaise
2 tablespoons honey
2 tablespoons cider vinegar
2 tablespoons apple juice concentrate
1 teaspoon garlic salt
1 teaspoon celery seed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
pinch cayenne pepper

Instructions

First, wash and core the apples. Peeling is your personal preference. I like to keep them on for color and added fiber. Core the cabbage and remove any damaged leaves from the outside. Cut it into small enough pieces to fit into your food processor.
With the slicing blade, put the cabbage in the food processor. Change to a shredder blade and shred the apples and onions. If you’re soaking the onions in water, make sure to shred them separately.
In a large mixing bowl, whisk together the mayonnaise with the cider vinegar, honey, apple juice concentrate and spices. Stir with a whisk until everything is combined and creamy. Toss in the cabbage, apple, and onions. Make sure to drain them if you soaked them in water. Stir everything until the veggies are well coated.
Cover the bowl with plastic wrap and refrigerate until you’re ready to serve. This can be as little as 30 minutes or as long as 24 hours. The longer slaw sits, the more the flavors combine and the more the vegetables soften and release their juices to combine with the dressing.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 186Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 8mgSodium 323mgCarbohydrates 15gFiber 2gSugar 11gProtein 2g

More Fall Flavors Recipes

Fall Flavors Wednesday 2025

Fall Flavors recipes to celebrate all things fall. Sweet and savory recipes with all fall flavors of pumpkin spice, apples, fall produce, and warming fall spices.

Apple Oatmeal Bread

This apple oatmeal bread, with a hint of cinnamon and brown sugar, brings the flavors of fall to your favorite sandwiches. Pair it with your favorite artisan cheese for a leveled up grilled cheese sandwich.

Gorgonzola Pear Pizza

Photo Credit: www.thespiffycookie.com

This gorgonzola pear pizza is more than it’s name implies with creamy mozzarella, tangy gorgonzola, nutty parmesan, salty prosciutto, juicy pears, sweet honey, and savory thyme.

Brown Butter Green Beans with Pecans

Photo Credit: artofnaturalliving.com

Enjoy the rich flavor of browned butter and pecans with this super simple, 3-ingredient recipe for Green Beans with Pecans.

Apple Snack Cake

Photo Credit: magical-ingredients.com

This easy to make apple snack cake is a soft, moist, and tender vegan cake with chunks of fresh apple in every bite, cozy cinnamon, and with the perfect touch of sweetness!

Maple Pumpkin Chia Pudding

Photo Credit: www.jolenesrecipejournal.com

If you’re looking for an easy make-ahead recipe that tastes like fall in a jar, this Maple Pumpkin Chia Pudding is the answer! Creamy and naturally sweetened with pure maple syrup, it is spiced with warm pumpkin pie flavors and makes the perfect breakfast, snack, or even dessert.

Preserved Lemon Baba Ghanoush

Earthy and delicious, this Eggplant Dip, flavored with Preserved Lemons, is perfect served with warmed pita, crackers, chips, and/or fresh vegetables.

Sweet Potato Cupcakes

Photo Credit: www.hezzi-dsbooksandcooks.com

These sweet potato cupcakes are soft, moist, and warmly spiced, with the flavor of sweet potatoes shining through every bite. Each cupcake is topped with fluffy marshmallow frosting for a taste of fall in every bite.

The post Easy Apple Slaw: A Crisp and Flavorful Twist on a Classic appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

This Pulled Pork Grilled Cheese is in an Epic Food Fusion

Chris — Sun, 29 Oct 2023 10:00:00 +0000

Craving something delicious? Try this Pulled Pork Grilled Cheese today! Satisfy your hunger with the savory goodness!

When the weather gets chilly, I always crave a grilled cheese sandwich and a bowl of soup. The classic is an American cheese grilled cheese and tomato soup. We have that for lunch sometimes on the weekends. But this grilled cheese makes me think beyond that classic comfort combo. You can pair this grilled cheese with a hearty soup like a loaded baked potato soup or a cowboy soup. Or a simple soup like an easy broccoli cheese soup.

What are some tips for crafting the ultimate grilled cheese sandwich?

Crafting the ultimate grilled cheese sandwich requires careful attention to each ingredient. And to achieve the best grilled cheese there are tips and tricks to make them super epic and delicious. You can achieve that totally melty middle and still stack the sandwich with delicious flavors like this pulled pork with slaw.

Selecting the ideal bread is paramount. A hearty, yet slightly soft bread will provide a sturdy foundation for the layers of flavors within. Consider a rustic country loaf or a classic sourdough, both offering a subtle tang that complements the richness of the pulled pork and cheese. But don’t shy away from non-traditional breads like this paneer burji naan grilled cheese. For this pulled pork grilled cheese, an onion bread or something slightly sweet would really pair well with the flavors in this sandwich.

If you don’t have hearty bread and still want to make a pulled pork grilled cheese, then grill your bread on both sides! Yes. Butter and toast the inside of the bread before adding your toppings. Then butter and grill the outside of the sandwich as usual. It will give the bread a little more stability to hold all that delicious pulled pork and cole slaw goodness.

It’s all about the cheese!

Cheeses play a crucial role in elevating your grilled cheese game. And not just the type of the cheese but also what form it’s in; shredded or sliced. For this pulled pork grilled cheese, try a combination of cheeses that melt effortlessly and deliver a harmonious blend of flavors. An extra sharp cheddar brings a robustness to this sandwich. A creamy and melty cheese like Gouda adds a luxurious touch. Experiment with other options such as Monterey Jack or Gruyère. Or try some pimento cheese or or homemade boursin to add a unique twist.

Picking the perfect combination of cheese begins with understanding how different cheeses can enhance and elevate the flavors of the smoky, tender meat. Choosing the right cheese for your pulled pork grilled cheese can make all the difference in creating a harmonious blend of flavors. This apple brie grilled cheese uses brie for a delicate creamy and salty compliment to the crisp and sweet apples.

One popular choice is cheddar cheese, known for its sharp, tangy flavor that pairs beautifully with the rich, savory taste of pulled pork. The sharpness of the cheddar cuts through the richness and sweetness of the pulled pork. Especially an extra sharp cheddar. However, the sharper the cheese the longer it takes to melt. So, you might prefer a mild or medium cheddar that will still bring creaminess without overpowering the pork.

Try some fancy cheeses.

For those looking to add a touch of sophistication to their grilled cheese, Gouda cheese is an excellent choice. Its smooth, buttery texture and subtle smoky notes complement the smokiness of the pulled pork, creating a delightful fusion of flavors. Provolone also makes a great choice for sandwiches like this turkey and cranberry grilled cheese. It melts easily and the flavor doesn’t overpower the turkey and cranberry. This sandwich is perfect for Thanksgiving leftovers. Blue cheese would add tangy flavor that would cut through the sweetness of the slaw and smokiness of the pork. This would be great in the middle since it isn’t a melty cheese.

Heat it up with spicy cheeses.

If you want to spice things up, true a pepper jack cheese. The spicy kick of the pepper jack cheese adds a fiery element to the sandwich, elevating the flavors of the pulled pork to new heights. This combination is perfect for those who enjoy a bit of heat and crave a bolder taste experience. If you want the kick but don’t have a spicy cheese, add some hot sauce to the sandwich like this spicy huevos grilled cheese.

And play around with shredded versus sliced cheeses. Some swear by shredding it for the meltiest grilled cheese and some say sliced the best way to go. With this pulled pork grilled cheese, I put the slices between the bread and the pork and the bread and the cole slaw. However, in the center of the sandwich I used sliced cheese.

How do you assemble your pulled pork grilled cheese sandwich for cheesy crispy success?

Assembling this grilled cheese sandwich is an art of layering. The perfect example of layer is this Cuban sandwich. A fun trick is to assemble your grilled cheese on a large spatula. That way you don’t get butter on your work surface, and you have an easy way to transport it to the pan. Once the sandwich is assembled you simply slide it off the spatula into the pan.

I always start with buttering the outside of the bread first.

That slice of bread goes butter side down on the spatula. Then I place a slice of cheese on the inside of the bread. Next comes a generous portion of pulled pork on top of the cheese. A layer of your shredded cheese blend is next. Then you top the shredded cheese with a little cole slaw, another slice of cheese, and finally, the last piece of bread.

Achieving the perfect level of crispiness is an art in itself. Coating the outsides of the bread with a thin layer of butter allows for a golden, crunchy exterior. As I mentioned earlier, you could totally toast the inside of the bread, too, for extra crunch. Some swear by mayonnaise over butter. I’ve tried it and my sandwich wasn’t any crispier than butter. Sometimes I want a super crispy outside and dip the butter coated bread in a grated Parmesan. This is great for a chicken Parm grilled cheese.

The best tip I can give you is to take your time. There’s a delicate balance between heat and patience. If you try to rush a grilled cheese sandwich like this one, it could go totally wrong. The bread might burn, the ingredients inside might still be cold, or the cheese might not melt. I cook mine on medium heat for solid 5 to 7 minutes per side. Flipping the sandwich requires both hands to make sure the insides don’t come out. Finally, if the cheese is melted but the outside isn’t brown enough, then just turn the heat up on the pan to brown the bread. But keep an eye on it! You don’t want it to burn.

Why make a pulled pork grilled cheese sandwich?

Because I could. Because it sounded like a good idea. And because I love a good challenge to create something delicious out of repurposed leftovers. With each bite, the smoky flavors of the pulled pork blend seamlessly with the creamy cheese and crispy sweet cole slaw. The crisp exterior and slaw provide a satisfying crunch, while the tender pork melts in your mouth with the creamy cheese.

I toyed with adding some other ingredients or condiments to elevate this pulled pork grilled cheese. I thought about a tangy barbecue sauce. Or maybe some crunchy pickles or crispy onions. You could add a touch of spice with some pickled jalapenos or Sriracha. Be creative and have fun with your toppings, keeping in mind how they will interact with the flavors of the pork and the density of the bread. You don’t want to overload it and have the sandwich fall apart before you get to taste it.

Now it’s your turn to step into your kitchen and make this delicious pulled pork grilled cheese armed with newfound inspiration and the desire to create delicious sandwiches. However, don’t stick with just this pulled pork and cole slaw filling for your grilled cheese. The possibilities are endless. Poke around in your fridge like I did and find inspiration to make your own new grilled cheese sandwich. And think outside of a lunch or dinner! Try this breakfast grilled cheese. So, unleash your creativity and let your taste buds lead the way.

Pulled Pork Grilled Cheese

Cook Time: 20 minutes

Total Time: 20 minutes

Pulled Pork Grilled Cheese: The perfect combination of savory and cheesy! Make this delectable sandwich today!

No Ratings

Ingredients

4 slices hearty country bread
4 tablespoons butter
1/2 cup smoked pulled pork
4 slices sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup cole slaw

Instructions

Preheat a nonstick skillet over medium heat.
Spread one tablespoon of butter on the side of the bread that will be the outside of the sandwich.
Place one slice of bread butter side down onto a large turning spatula. Place one slice of sharp cheddar cheese on top of the bread. Place 1/4 cup of the pulled pork on top, then 1/4 cup of the shredded cheese, 1/4 cup of the cole slaw, another slice of cheddar, and finally the other piece of bread butter side up on top.
Slide the sandwich into the pan and cook on medium heat for 5 to 7 minutes or until the bread is golden brown and the cheese is melted.
Carefully flip the sandwich over using both hands, and cook an additional 5 to 7 minutes or until the shredded cheese in the center is melted and the bread is golden brown.
Remove the sandwich from the pan and repeat with the remaining bread and ingredients. Slice and serve with some barbecue chips.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 765Total Fat 52gSaturated Fat 30gTrans Fat 1gUnsaturated Fat 17gCholesterol 153mgSodium 1363mgCarbohydrates 44gFiber 2gSugar 13gProtein 32g

Sandwiches are the Star

Baked Monte Cristo Sandwich Casserole from That Recipe
British Cheese and Onion Sandwich from Pandemonium Noshery
Easy Tea Sandwich from Magical Ingredients
Grilled Chicken Sliders from Jen Around the World
Ham and Turkey Club Sandwich Pinwheels from Blogghetti
Muffuletta Sandwich with Homemade Bread from Karen’s Kitchen Stories
Salmon Melt from Art of Natural Living
St. Louis Hot Salami Sandwich from Palatable Pastime

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

The post This Pulled Pork Grilled Cheese is in an Epic Food Fusion appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Chipotle Broccoli Slaw is smoky, spicy, and crunchy

Chris — Fri, 19 May 2023 10:00:00 +0000

Chipotle Broccoli Slaw is super crunchy, packed with vegetables, and kick up with chipotle. It’s sweet and sour an oh so spicy!

I teased this recipe on Wednesday. When I shared the Caroline Chicken Burger, I talked about serving it with this slaw. And this slaw is definitely Carolina Chicken Burger worthy. And worthy of a lot of other delicious barbecue recipes. I don’t know what it is about slaw, but it’s synonymous with barbecues and outdoor parties.

I mean, all slaw is synonymous with barbecue and outdoor parties. There’s no real definitive answer to why. They just are. One could say it’s due to the simplicity of the dish. Others might talk about all the different variations which makes it a fun and delicious side dish. And then there’s the whole thought of barbecue meats are rich and sometimes spicy and the coleslaw is just the perfect complement to all that meat goodness.

I’ve talked about what coleslaw is in my kimchi slaw post. And I even go into how it came into being. I thought I’d go into some of the many different variations of coleslaws across the US. And touch on all the international flavors you can add to slaw to make it unique and interesting.

What are regional coleslaw recipes?

Let’s start with southern style slaw. Most might think of KFC slaw and that’s not that far off. Southern slaw is finely chopped and typically sweet. The vinegar to sugar ratio is fairly even with maybe a little more sugar sometimes. But the mayonnaise is just the vessel to make it all creamy. Sometimes there’s celery seed in there and sometimes not. Sometimes it’s called dog slaw because, well, they put it on top of hot dogs.

There’s a red slaw in Lexington, North Carolina. It’s not called red because of the cabbage. This slaw is red from the barbecue sauce that is part of the dressing. The barbecue sauce is the same sauce used with the meat. So, it’s only natural to put some of it in the dressing of the slaw.

East coast style slaw is mainly white. No red cabbage and very little carrots. It’s a creamy dressing with mayo and sometimes horseradish for a bit of a bite. It sort of reminds me of the Alabama white sauce. Which is delicious, by the way. If you haven’t made some try my recipe.

Out west, they like their slaw greener. I would imagine napa cabbage or even a kale slaw would work for them. Bell peppers and sometimes there’s apples in there. The dressing is a combination of mayonnaise and sour cream. I think that’s the most difference between them. I don’t think I’ve ever used sour cream in coleslaw.

Midwest coleslaw is all about the mayonnaise. And how much fat content is in the mayo. Their slaw is rich and creamy. More so than other slaw recipes. It’s mostly cabbage with a little bell pepper in there. And sometimes a little shredded onion. But definitely have to look for a brand of mayo that has more oil in it. Or make your own!

Of course, we have to talk about New York style slaw. It’s more about the shred. They like long shreds of cabbage in their coleslaw. They’re also light on the mayo side. If there’s even mayo in there at all. For them, this slaw recipe is more of the traditional, historical coleslaw. It was less about the mayo and more about the vinegar and sugar more like a kraut then a slaw.

How do you make Chipotle Broccoli Slaw?

I started with a prepackaged broccoli slaw mix. That consists of shredded broccoli and carrots with a little red cabbage in there. I like the crunchiness of the broccoli slaw mix. The only downside to that is it takes a little longer for the dressing to really meld with the veggies. So, Chipotle Broccoli Slaw truly is a must make ahead recipe.

I put the vinegar and sugar in a jar with a lid and shake it up until the sugar looks like it’s almost completely dissolved. Then I add in the mayonnaise. This is how I start all of my slaw recipes. A jar just makes it easier to mix up. At least for me.

I chopped up the chipotles and added a little of the adobo sauce to the jar. A word about the chipotles. Taste the adobo sauce first. Sometimes it can be really spicy. Like more than you’re ready for. So, taste the adobo sauce and it’s too hot maybe scale it back to one chipotle. If not, go for 2 or even 3 in your Chipotle Broccoli Slaw.

I added the rest of the spices in there. The garlic powder and onion powder, some celery seed because I like it in slaw, a little smoked paprika, and a dash of cayenne. Cayenne has a little different heat than chipotle peppers. They have an up-front heat whereas the cayenne has a back-end heat. If that makes sense.

All this dressing goodness is combined in the jar and shaken until creamy. Then I pour it over the slaw mix and let it chill in the fridge overnight. You can eat it the same day, but it will taste much better the next day. When the veggies and the dressing all come together. Don’t be afraid to let this sit in the fridge for a few days.

Some will scoff at this, but I left mine in the fridge for about a week and it tasted even better. Now, the veggies might not last longer than that. You’ll just have to do the smell test. It was ever popular in our kitchen growing up. “Does this smell bad to you?” Come on. We’ve all said it. I know I push the limits because we didn’t have a lot growing up and had to stretch everything as far as we could.

What does chipotle broccoli slaw taste like?

Smoky and spicy and totally delicious. The dressing is creamy and rich with flavors. The vegetables are crunchy and the perfect vessel for the smoky and spicy dressing. It goes well with burgers and hot dogs. And delicious pulled pork, chicken tinga tacos, and especially barbecue ribs. Especially if you smoke the ribs.

Chipotle Broccoli Slaw

Cook Time: 5 minutes

Additional Time: 4 hours

Total Time: 4 hours 5 minutes

Chipotle Broccoli Slaw is super crunchy, packed with vegetables, and kick up with chipotle. It’s sweet and sour an oh so spicy!

No Ratings

Ingredients

16 ounces broccoli slaw mix
1/3 cup white sugar
1/3 cup cider vinegar
1/2 cup mayonnaise
2 to 3 chopped chipotle peppers in adobo
1 tablespoons adobo sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon celery seeds
1/2 teaspoon smoked paprika

Instructions

Place the broccoli slaw mix in a medium mixing bowl.
Combine the sugar and vinegar in a jar with a lid. Close the lid and shake until the sugar is mostly dissolved. Add the mayonnaise and remaining ingredients. Close the lid and shake until all the ingredients a smooth and creamy.
Pour the dressing over the broccoli slaw mix and stir to combine. Refrigerate at least 4 hours before serving. Overnight is best.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 63Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 75mgCarbohydrates 14gFiber 2gSugar 10gProtein 1g

Welcome to #BBQWeek where we celebrate all things barbecue related! From slow cooked pulled pork to grilled chicken, salsa and sides, and delicious pies there’s a recipe that’s perfect for your summer cookout parties.

Friday’s #BBQWeek Recipes

Chipotle Broccoli Slaw from A Kitchen Hoor’s Adventures
Grilled Steak Sandwich with Horseradish Cream from Karen’s Kitchen Stories
Mexican BBQ Ribs from Palatable Pastime

The post Chipotle Broccoli Slaw is smoky, spicy, and crunchy appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Make Your Barbecue Parties Awesome with Kimchi Slaw

Chris — Tue, 10 May 2022 10:00:00 +0000

Kimchi Slaw is a delicious twist on your regular slaw. Depending on the kimchi, it could be a deliciously spicy or completely unique side dish for your backyard barbecue.

This post is sponsored in conjunction with #BBQWeek. The sponsors, Rainier Foods and Intensity Academy generously provided samples to participants to aid in the creation of the #BBQWeek recipes and prize packages to give away to the readers. However, all opinions are mine alone.

This week isn’t all about the grilled foods. When you go to a backyard barbecue it’s not all about the meats. There are the appetizers, deviled eggs, side dishes like slaw and salads, and desserts. Basically, anything that serves the masses at a backyard barbecue is on the menu this week. And for me that is a delicious slaw.

What’s a coleslaw?

There’s cole slaw, coleslaw, cold slaw, and just slaw. They’re all basically the same thing. Coleslaw, or slaw in this case, is a 1700’s Dutch creation combining kool meaning cabbage and sla meaning salad. I’m almost positive I talked about this in another post. And I’m right! I talked about it in my carrot peanut slaw recipe.

For me, coleslaw is a comfort food. It’s something we serve with any kind of barbecued or grilled meats. We serve it up with fried chicken and even have it with pan fried chops or chicken breasts. It’s a staple in the dinner plate because it’s a simple and delicious side dish that can go with almost anything. Well, maybe not lasagna. But then again, it depends on the lasagna. I think there’s a challenge there somewhere.

There are many different variations of cabbage salad around the world. The Germans stick to cabbage marinated with oil and vinegar. Sometimes they add onion or apples. In Italy they add cooked ham and sliced pepper to their insalata capricciosa.

I like the Israel version which is red cabbage with mayonnaise tossed with salt, pepper, and lemon juice. It’s typically a topping for street food. Like kraut and slaw in some parts of the US. Then there’s the Sweden version that’s called pizzasallad because it’s served with… pizza! It’s made with red cabbage and vinaigrette.

I think Poland offers the most varieties of cabbage slaw. It’s pretty much any kind of cabbage with onions, carrots, and parsley or dill. There’s a myriad of other additions based on what’s in season. It’s pretty much like our tossed salads we serve with dinner. For me, at least. It’s whatever is on hand that can top some lettuce.

What is kimchi?

Kimchi is sort of like slaw. But it’s not. Kimchi consists of salted and fermented veggies like cabbage and radishes. Maybe carrots. I’m not sure what else would stand up to the fermentation part of the kimchi. There are additional flavors like gochugaru which is a Korean chili powder. Of course, there’s green onions, garlic, and ginger. What solid Asian recipe would be complete without these three ingredients.

Before refrigeration, people had to find innovative and creative ways to preserve their food and extend its lifespan. The Koreans created kimchi to preserve their produce to be able to eat it year-round. Kimchi, sauerkraut, pickles, salt curing meats, and smoking meats are all methods to preserve foods to extend their life. Kimchi just happens to be one of the oldest methods of preserving food.

The first batches of kimchi didn’t have chile peppers in there. Nor did it have garlic. Which is sort of ironic because from what I know of kimchi it has that epic red color and spice. However, chile peppers are a new world crop brought to Asia from the Americas by Portuguese traders.

Kimchi has had a sordid history. It’s amazing to read some the highlights. Apparently, Japan started creating a commercial Kimchi, and Koreans boycotted it. Due to climate issues, the price of kimchi hiked dramatically in 2010. Kimchi is a banned import into China. And South Korean scientists created a low calorie vitamin rich kimchi made without bacteria because they feared the cosmic rays might mutate the traditional bacteria. Yeah. Okay.

What is in Kimchi Slaw?

Well, there’s kimchi. And there’s cabbage. I purchased some delicious kimchi from my local farmer’s market. I purchased 2 kinds that day. Since I’d never had kimchi before I was apprehensive to taste it. I smell it in the stores and all I hear about it is that it’s spicy and has a strong flavor. This was spicy, but the flavor is very delicious! Not quite what I imagined when I took a bite. I can’t wait for the market to open again so I can get more kimchi and sauerkraut.

Now, there’s regular mayonnaise and kimchi mayo. If you can’t find kimchi mayo, then blend some of the kimchi up with the mayonnaise. Or just add a little more kimchi and a little more mayonnaise. Of course, there’s sesame oil in there. Because I can’t make anything Asian inspired without sesame oil.

Instead of regular white or cider vinegar, I added rice wine vinegar. It adds a nice flavor to the slaw dressing. And honey instead of sugar. And there’s more kick from the Carrot Karma hot sauce I added to the dressing. Finally, to round out all the Asian flavors, there’s freshly grated ginger. It’s so much better than the paste in the tube and nothing like the ground ginger. So don’t even try that.

The carrots are in the kimchi. Feel free to add more if you want. Shred some radishes or add some bok choy or napa cabbage. Maybe some bean sprouts or water chestnuts? I’m just throwing some things out there. Baby corn? No. I don’t think that would work. You could add purple cabbage for some more color.

I served my kimchi slaw with a delicious, grilled pork chop and some coconut brown rice. It’s a simple meal that lets the kimchi slaw truly be the start of the dinner. I sprinkled the chops with the honey hype before grilling which makes that delicious crust you see on the outside of the chops.

The rice is simple. Just use coconut milk in place of the water or broth. It makes the rice rich and delicious. I use lite coconut milk because the regular stuff is a little too heavy for me. Then it’s just a little butter and some garlic salt and you have the most simple and delicious rice ever!

Don’t forget the enter the giveaway! It’s a little further down in this post. And you can read about the great prizes in yesterday’s barbecue pork burgers post. I gotta tell you, those prizes are AWESOME! You have to enter the giveaway!

Kimchi Slaw

Cook Time: 5 minutes

Total Time: 5 minutes

Kimchi Slaw is a delicious twist on your regular slaw. Depending on the kimchi, it could be a deliciously spicy or completely unique side dish for your backyard barbecue.

No Ratings

Ingredients

2/3 cup mayonnaise
1/4 cup kimchi mayonnaise
1/4 cup Carrot Karma sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 tablespoons honey
1 tablespoon ground ginger
3 cups shredded cabbage
1/2 cup kimchi

Instructions

Combine first seven ingredients in a medium mixing bowl.
Stir with a whisk until combined.
Add the cabbage and kimchi to the bowl and stir until combined.
Refrigerate until ready to serve.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 157Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 7mgSodium 222mgCarbohydrates 8gFiber 1gSugar 6gProtein 1g

Tuesday #BBQWeek Recipes

Starters and Sides

Kimchi Slaw from A Kitchen Hoor’s Adventures
Pesto Pasta & Potatoes from Jolene’s Recipe Journal

Desserts

Grilled Peaches with Vanilla Ice Cream from Jen Around the World

DISCLAIMER:

Thank you #BBQWeek sponsors Saucy Queen and Rainier Foods for donating the prizes for this event. The #BBQWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner are checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning.

Two (2) winners are selected at random from entries received. The prize packages are fulfilled by and sent directly from the giveaway sponsors. #BBQWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household are not eligible to enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #BBQWeek posts or entries.

The post Make Your Barbecue Parties Awesome with Kimchi Slaw appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Carrot Peanut Slaw

Chris — Wed, 03 Nov 2021 10:00:00 +0000

Carrot Peanut Slaw has a twist on a southern classic. This slaw has lime juice, grated ginger, and chopped dried mango for a tropical twist to the classic side dish.

I know what you’re thinking. Because someone else already pointed it out to me. “Coleslaw? For the holidays?” I don’t see why not. Cabbage and carrots have two seasons. They are late fall and early spring. So, it’s easy to have fresh, in season cabbage and carrots for this delicious slaw for the holidays.

What is coleslaw?

For those that don’t know, though I’m not sure who that would be, coleslaw is shredded cabbage with dressing. It could be a vinegar-based coleslaw or the other mayonnaise-based kind. The mayonnaise-based dressing is more typical for this country and this time period. Though that wasn’t always the case.

The traditional spelling is coleslaw as one word. However, some spell it cole slaw. And some, like me, just call it slaw. The cole part is assumed at this point. The name, I think, is derived from the Dutch koolsla which means cabbage salad. Makes sense, right?

Where did coleslaw come from?

From what I can gather, it’s a Dutch creation. The Dutch pretty much founded New York and successfully grew cabbage around the Hudson River. I can attest to the soil in Upstate New York being great for growing cabbage. I went to school in Rochester and saw the BIGGEST heads of cabbage. They made amazing cabbage rolls. Just saying.

Now some might argue that the Ancient Romans created something like coleslaw. They served up a dish that had cabbage, vinegar, eggs (weird) and spices. I guess you could call is a coleslaw of some sorts. The eggs really throw me though. It’s not like they’re popular in coleslaw. Potato and macaroni salad yes. Coleslaw, no. But to each their own, I guess.

Of all the different variations, cabbage is the only table throughout all of the slaw recipes. And since there’s 14 different pseudo common kinds of cabbage, that can vary greatly based on what’s available and what’s in season. Of course, there’s green and red cabbage. Savoy cabbage and Napa cabbage are usually popular in Asian recipes along with bok choy. When you say cabbage bok choy doesn’t come to mind, but it is a cabbage.

Then there’s some interesting variations like the kale leaf cabbage. Tuscan cabbage looks like chard to do. The January King cabbage looks like a jewel with all it’s red and green colors. There’s Portuguese cabbage that doesn’t look like cabbage at all. It just forms leaves like kale does but never a “head” per se. So, you can see even though cabbage is the common ingredient in all slaw recipes, there’s even a wide variety of cabbages to use.

What are some other common coleslaw ingredients?

This carrot peanut slaw has, well, carrots and peanuts in there. It also has some green onion, dried mango, lime juice, and ginger. This makes for a Caribbean style party in your mouth. And the peanuts add a great crunch to an already crunchy side dish.

Other common ingredients for coleslaw are bacon, bell peppers, pineapple, pickles, onions, and herbs. I don’t think I’ve had bacon in coleslaw before. That’s something I should try. I’ve not put bell peppers, but I have put jalapenos on there. And I’ve put onions and pineapple. My colada slaw has coconut chips, crushed pineapple, and macadamia nuts in there.

I’ve also made a garlic radish slaw, a blue cheese radish slaw, and a green onion coleslaw. Apparently, I like radishes in slaw. I mean, I like radishes anyway, but for some reason I really like them in coleslaw. Of course, these are slaw recipes I made for the blog. My go to recipe is a standard Nana recipe. Maybe I’ll share that one someday. It has a secret ingredient in it.

What is barbecue slaw or red slaw?

Okay. I totally stumbled on these when I was research slaw. North Carolina barbecue is not a stranger to me. We used to get NC barbecue every time we went to Florida for a family vacation. I don’t recall EVER having this slaw on any of our travels.

Barbecue slaw or red slaw gets its red color from ketchup in the dressing. And a little bit of hot sauce in there, too. Some might substitute the ketchup for actual barbecue sauce. Either way, there’s a tomato product in there somewhere making it red.

Created around the 1920s, red slaw or barbecue slaw wasn’t widely accepted. As I’m sure you can well imagine. The rest of the States and most of the world didn’t even consider ketchup as part of the slaw dressing recipe. However, we make what we know, and this is a slaw that Dell Yarborough apparently ate at home.

Red slaw is very popular in the Piedmont/Lexington area of North Carolina. It isn’t meant to contrast the spicy barbecue of the area like typical slaws. Red slaw has the similar ingredients of the popular vinegar-based barbecue of the area. So, while you’re mouth is kicking with those flavors in your sandwich you can have a bite of similar in the slaw.

What does carrot peanut slaw taste like?

It’s super crunchy!! From the cabbage and carrots to the peanuts there is so much crunch in there. The lime juice and ginger are a refreshing kick to traditional slaw. Then the hidden ingredient of dried mango is sweet and complement the ginger and lime. It’s a delicious slaw that is great freshly made or even better the next day as the mango absorbs the dressing.

Carrot Peanut Slaw

Prep Time: 5 minutes

Cook Time: 5 minutes

Additional Time: 30 minutes

Total Time: 40 minutes

Carrot Peanut Slaw has a twist on a southern classic. This slaw is lime juice, grated ginger, and chopped dried mango for a tropical twist to the classic side dish.

No Ratings

Ingredients

1/4 cup mayonnaise
1/2 cup sugar
1/4 cup lime juice
1/4 cup cider vinegar
2 teaspoons grated ginger
1/4 cup chopped dried mango
2 cups shredded cabbage
1 1/2 cups grated carrots
1/2 cup sliced green onions
1/4 cup chopped peanuts

Instructions

Combine first five ingredients (mayonnaise through ginger) in a mixing bowl with a whisk (or a jar with a lid). Set aside.
Toss dried mango with the shredded cabbage, carrots, green onions, and peanuts.
Pour the dressing mix over the cabbage mix and stir to combine.
Refrigerate at least 30 minutes before serving with Jamaican jerk seasoned thighs.

Here are more Side Dish recipes:

1 Hour Soft and Buttery Dinner Rolls from Hezzi-D’s Books and Cooks
Apple Stuffing Muffin Cups from Blogghetti
Braised Red Cabbage with Cranberry and Juniper from Palatable Pastime
Carrot Peanut Slaw from A Kitchen Hoor’s Adventures
Creamy Kale and Corn from Magical Ingredients
Garlic Parmesan Green Beans from Cookaholic Wife
Roasted Brussel Sprouts with Bacon, Pecans, and Cranberries from Jen Around the World
Skillet Corn from Devour Dinner
Roasted Butternut Squash & Rice Salad from Jolene’s Recipe Journal
Whole Roasted Squash from Art of Natural Living

The post Carrot Peanut Slaw appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Carrot Kohlrabi Coleslaw

Chris — Sun, 21 Apr 2019 10:00:25 +0000

Swap out the cabbage in your slaw and try fresh and delicious kohlrabi. Carrot Kohlrabi Coleslaw is super crunchy, has great flavor, and is the perfect twist on a southern classic picnic dish.

Y’all know I’m from the south, right? I bleed blue, can sing My Old Kentucky Home with the best of them, and get chills when I hear that call to post. Bourbon is my drink of choice and my idea of fancy appetizers is hot pepper jelly over cream cheese with butter crackers.

So, making coleslaw is in my blood. It’s something I learned how to make when I was knee high to a grasshopper, as Dad likes to say. We use the 1:1:2 ratio for dressing and it’s the perfect amount of sweet and sour with creamy. However, our coleslaw (and macaroni salad and potato salad) all have a secret ingredient to give it a leg up. But I’ll get to that in a bit.

Can y’all believe I have 5 coleslaw recipes on my blog? I had no idea. Of course, I probably should have more, but I haven’t gotten around to making the other ideas I have in my head. We don’t really eat coleslaw all that much, but I might have to change that. It’s so easy and so delicious. It’s a super simple summer side dish!

Why yes, I do love alliteration! Thank you for asking!

Growing up, coleslaw was cabbage and carrots. That’s it. And you grated it by hand because things like a Cuisinart or pre-shredded anything wasn’t available back then. You didn’t deviate from the standard mayonnaise, vinegar, and sugar combination. If you did, you heard about it!

My nana made THE BEST coleslaw. It was always super creamy with the perfect sweet to sour ration. The cabbage was crisp and tender. The carrots were just enough but not too much to overpower everything. Just, perfect.

Of course, there’s no way to recreate perfection like that.

So, I just make coleslaw with her guidance in mind but with my expanding flavor palate. And with the ever-growing shredded coleslaw mixes, I don’t have to shred or even slice by hand. I can pop open a bag and make broccoli slaw or fancy shredded slaw. Or I can make kohlrabi slaw!

One thing that will not change though. I will always – ALWAYS – make the dressing from scratch. You will not EVER see me buy slaw dressing. Seriously folks, there’s no need to buy it. It’s mayonnaise, vinegar, and sugar. Or you can use Stevia, Splenda, any other sugar substitutes if you’re doing the low/no carb thing. That’s what Dad does. And they eat slaw A LOT! They love the broccoli mix, by the way.

Why kohlrabi?

You see, I’m trying to help Seasonal Roots grow their subscriptions. They contacted me a while ago because I’m on a VA bloggers list. I had been, and still am, trying to connect with the people who make, grow, harvest the food I eat. That’s not an easy task to accomplish let me tell you!

Anyway, they sent me a box of local, and I mean LOCAL produce! The items in the box were so fresh and delicious. They outshine the mass-produced produce (no pun intended) I buy at my local grocery store. Even those that claim to sell local, in season produce. I made some delicious creamed collard greens with that box. Ever since then, to promote them every change I can get. Oh, and I’m an affiliate with a great discount code!

I have not tried or even seen kohlrabi at the grocery store. I always wondered what it tasted like, but I could never find it. Well, low and behold, Season Roots had not only green but purple kohlrabi in the box last month! I was ECSTATIC! I did not even consider swapping it out for something else. But I did with the cilantro.

Y’all know how I feel about that.

Yes, you can easily swap out produce for other produce, meats, eggs, pastries, cheese, etc. That’s what is so great about their service! You can swap out what you don’t like with items you DO like. My discount code, that I’ll give you in a bit, reduces the membership fee that allows you to do that.

But, you can easily receive what’s offered every week without the membership. I just know there’s things like cilantro and asparagus that I will not like. The hubs will, but me? Not so much.

So, that’s why kohlrabi! I cut off the tops and bottoms and took a good sniff. It smelled like cabbage! What do I make with cabbage? SLAW! And I received GORGEOUS carrots in the same box. The only logical conclusion was to make slaw. At least in my head that’s how it went.

Yes, I added some green onions to the mix, too. They add a nice little onion-y flavor that brings it home. No, that’s not the secret ingredient. I know. You’re dying to know what it is. And for those of you who have scrolled to the recipe card, don’t give the secret away!! It’s my little back pocket spice that I love to add and make people say, “What is that flavor? I can’t quite put my taste buds on it.”

I add this to my chicken recipes, poultry seasoning, and almost every cold salad I make short of a Niçoise salad. Though, that might not be a bad idea to add the dressing. It gets added to any and all broths I make for soups and stews. And definitely goes on roasted chicken; whole or parts.

It’s celery seed!

Celery seed is the game changer in this coleslaw. I think celery seed, celery salt, and celery flakes are so underappreciated in recipes and cooking. It gets added to my homemade poultry seasoning with a twist and countless broth recipes. The poultry seasoning has a totally different secret ingredient. You’ll just have to check that one out, too.

You can see flecks of the celery seed there on the kohlrabi and carrots. That combined with the carrots, kohlrabi, green onions, and slaw dressing make for an AWESOME coleslaw recipe. And, like all coleslaw recipes, you can make this head of time and refrigerate it. When you’re ready to head out, just pack it up and head out for your picnic.

I mean, that’s what this week’s theme is, right? Picnic recipes. Because, well, coleslaw is required at every picnic, isn’t it? It was at ours anyway. For every Fourth of July picnic on the Capital lawn to listen to the Capital Fourth. Every year.

Man, I miss those days.

If you’re wondering, the kohlrabi stands up to the dressing better than cabbage every could. It doesn’t wilt. It’s doesn’t start to pickle. It is nice and crunchy DAYS after making it. And I bet your guests will have that, “What is that?” moment with every bite. And you can tell them there’s TWO secrets in this recipe! The kohlrabi and the celery seed.

Do you have coleslaw at your picnics? What’s your favorite picnic salad or side?

Head to the Seasonal Roots and see if you’re in their ever expanding delivery area. Follow them on Facebook , Instagram, Twitter, and Pinterest for recipes, updates on their service area, and droolworthy deliciously fresh produce pics!

Oh yeah! The code! Be sure to use code SAVEWITHAKHA for $15 off your membership fee!

8 servings

Carrot Kohlrabi Coleslaw

Prep Time: 10 minutes

Cook Time: 5 minutes

Additional Time: 30 minutes

Total Time: 45 minutes

Swap out the cabbage in your slaw and try fresh and delicious kohlrabi. Carrot Kohlrabi Coleslaw is super crunchy, has great flavor, and is the perfect twist on a southern classic picnic dish.

4.8 Stars (4 Reviews)

Ingredients

2 cups shredded carrots
2 cups shredded kohlrabi
1/4 cup sliced green onions
1 cup mayonnaise
1/2 cup granulated sugar
1/2 cup white vinegar (or cider vinegar)
1 teaspoon celery seed
1 teaspoon garlic salt
1/2 teaspoon black pepper

Instructions

Place the shredded carrots, kohlrabi, and green onion in a large mixing bowl. Set aside.
Combine the remaining ingredients in a jar fitted with a lid. Shake the jar for several minutes until the ingredients are combined and the sugar has dissolved.
Pour the dressing over the kohlrabi mixture and stir until combined. Refrigerate 30 minutes or until ready to serve.

Coleslaw Recipes

Here's a few more coleslaw recipes to try!

Make Your Barbecue Parties Awesome with Kimchi Slaw

Chipotle Broccoli Slaw is smoky, spicy, and crunchy

Carrot Peanut Slaw

Green Onion Coleslaw

My Green Onion Coleslaw is kicked up with fresh green onion flavor. Combined with the sweet and tart slaw dressing, it's a refreshing and delicious take on traditional coleslaw.

Kicked Up Coleslaw

The hubs says this Kicked Up Coleslaw is the perfect recipe! It has the perfect amount of spice, sweet, and sour with the delicious crunch of broccoli slaw.

Pineapple Barbeque Chops with Colada Slaw

Pineapple Barbeque Chops with Colada Slaw is sweet and spicy with a delicious kick of Caribbean flavors and tropical macadamia nuts and coconut chips. It's an amazing dinner you'll love.

Memphis BBQ Pot Roast Sandwiches with Garlic Radish Cole Slaw

Heinz BBQ Memphis Sweet & Spicy is the only barbecue sauce you need to make this delicious Memphis BBQ Pot Roast Sandwiches. The Garlic Radish Slaw has seven simple ingredients found in every kitchen.

Buffalo Chicken Tacos with Blue Cheese Radish Slaw

These Buffalo Chicken Tacos with Blue Cheese Radish Slaw will knock your taste buds off! And your family will want these ALL time. Don't say I didn't warn you!

The post Carrot Kohlrabi Coleslaw appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Kicked Up Coleslaw

Chris — Sun, 24 Mar 2019 10:00:53 +0000

The hubs says this Kicked Up Coleslaw is the perfect recipe! It has the perfect amount of spice, sweet, and sour with the delicious crunch of broccoli slaw.

This is the coleslaw I was teasing you with the other day. I honestly wasn’t really going to share it. Honestly.

But you see, as we sit down to dinner and the hubs is noshing away he says to me, “I think you’ve mastered coleslaw.” Shock and awe ensue.

“Huh?” “You’ve mastered coleslaw.” “Really?”

Then he goes on to explain that this is the perfect recipe for him. While others might find it a little spicy, he finds it delicious and perfect.

“Um…it’s broccoli slaw.” Doesn’t matter. The sauce is perfect, or so he says.

shock and awe

Okay. Broccoli slaw. Don’t get me wrong, I love coleslaw. I just don’t feel like getting out the cuisi for the two of us to have a bit of slaw. And the prepackaged slaw mixes from the grocery? They just…

smell funny.

The cabbage based ones do anyway. So much so that the last bag I purchased I want to throw out. But then there’s the part of me that cannot stand to throw away perfect good food.

It tastes fine; just smells hideous.

Yes I know. If I’m not going to eat it I should just toss it out and either make my own slaw mix or purchase the broccoli version. I think I’m inclined to purchase the broccoli version. It’s crunchier. It’s tastier. And I’m sure it’s full or more nutrients and what not than the regular cabbage kind. I could be wrong.

The dressing? Oh yeah. It’s good. It’s REALLY good. It has the perfect balance of sweet, vinegar, and spicy. And the crunch from the broccoli slaw makes this kicked up coleslaw perfect.

Now, a word about the mustard powder in this Kicked Up Coleslaw.

For those that don’t know, mustard powder by itself is rather kicked up. When I was growing up, we’d mix it with water to make house Chinese mustard and dip our eggrolls in it. It’s spicy. For those that don’t know.

If you’re not inclined to have a kicked up coleslaw, just cut back on the mustard powder. In ours, I actually used 1 tablespoon, but only listed 2 teaspoons in the recipe. I know most are not used to the spicy flavor of mustard powder and don’t want y’all complaining about how spicy it is.

Not that that’s a bad thing. That means you’re at least making my recipes if you’re going to complain about how spicy it is. That’s compliment in itself.

And, if you make this recipe, make sure that you allow the coleslaw to rest. It needs to have some of the moisture from the vegetables drawn out by the dressing. If you’re like you can’t resist eating it right away but you MUST!

RESIST.THE.URGE!!!

You will thank me of you do.

What’s your perfect Kicked Up Coleslaw?

Kicked Up Coleslaw

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

The hubs says this Kicked Up Coleslaw is the perfect recipe! It has the perfect amount of spice, sweet, and sour with the delicious crunch of broccoli slaw.

No Ratings

Ingredients

2/3 cup mayonnaise
1/3 cup white vinegar
3 tablespoons stevia
2 teaspoons mustard powder
2 teaspoons onion powder
2 teaspoons celery seed
4 cups broccoli slaw mix
1 cup cabbage slaw mix

Instructions

Combine first seven ingredients (mayonnaise through celery seed) in a jar with a lid. Place the lid on the jar and shake vigorously until blended and creamy.
Pour the dressing over the slaw mix and stir well to coat. Allow the coleslaw to rest 10 to 15 minutes. Stir again before serving with the Purple People Eater Sliders.

Springtime Side Dish Recipes

Asparagus Almondine by A Day in the Life on the Farm
Asparagus Leek & Potato Chowder by Delaware Girl Eats
Cilantro Lime Rice with Snow Peas by Art of Natural Living
Creamy Asparagus Risotto with Dill by Cheese Curd In Paradise
Honey Roasted Carrots with Lemon and Herbs by Palatable Pastime
Kicked Up Coleslaw by A Kitchen Hoor’s Adventures
Spring Pasta Salad by Hezzi-D’s Books and Cooks
Young Asparagus with Lemon Dipping sauce by Our Good Life

We share Recipes From Our Dinner Table! Join our group and share your recipes, too!

The post Kicked Up Coleslaw appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Grilled Chicken Tikki Tacos

Chris — Wed, 23 May 2018 10:00:05 +0000

Grilled Chicken Tikki Tacos are full of tikki masala flavor, curry broccoli slaw crunch, and cumin toasted rice. There’s so much flavor your taste buds will be overwhelmed, but in a good way!

These tacos are sponsored in conjunction with #BBQWeek. I received product samples from sponsors to use in creating #BBQWeek recipes. However, all opinions are mine alone.

Have y’all been enjoying #BBQWeek? I sure am. There’s been some delicious recipes shared this week already. I can’t wait to see what the rest of the week has in store!!

I was off last week. You know how hard it is to get back into the swing of things after you’ve had a week off? It’s even harder for me because no one does my work while I’m out. Well, that’s not entirely true. One thing got done and that came in after I left. So, does that count?

I left instructions for four items to be taken care of while I was gone. None of which was completely. No matter how much I express the importance of doing this one thing it doesn’t get done. Religious. Annually. Every year the bills come in and I’m all, “Sorry! We can’t pay that because this one task didn’t get done. Again. This year.”

And then my bosses act all surprised when I tell them we can’t pay the bill because the one task wasn’t done. Religiously. Every year. I don’t get why it’s a surprise to them. This happens EVERY FRICKIN YEAR!!!!!

Yes. I’m venting about work. Sorry.

I honestly have no idea what in the world they’re going to do after I leave. They have assigned no one to learn anything that I do. Like, the things that only *I* do and the bosses don’t even know anything about. Sort of tells you a little bit about where I work and the leadership there.

But, I’m going to term out come early next year so it’s not going to be my issue for much longer. That is if I don’t find a job before then, which I know I will. I have mad skills and lots of awards to show for it. One HUGE award that went all the way up the chain and impacted a country and its people type of award. And no, I’m not bragging. I legit helped prevent human trafficking and exploitation.

Okay. Sorry about that brief interlude about my life. Oh, what did we do on our vacay? We went to see Dad in NC and tooled around some consignment shops, thrift stores, antique stores and what not. Dad sells antique glassware and the hubs has picked up the bug, too. It will be something we can do besides hiking together.

We are one of those couples that shares a lot of interests and hobbies. Whether it’s something I’ve picked up from him or vice versa, we do a lot of fun things together. Which is good, because it’s just the two of us and the dogs.

Yes, he also enjoys cooking. It was a requirement for Mr. AKHA the sequel.

And this is not one of those, OMG the sequel was HORRIBLE types of sequels. This is one where it’s leaps and BOUNDS above the original. I’ve discussed this a time or two on my blog. That was one thing I loved about him when I met him. He loved to cook! There one epic birthday dinner where he cooked his infamous Roman style chicken which I then turned into Roman style braised chicken thighs. Last year he made the same dish for dinner because Mom was here. It’s still absolutely delicious every time he makes it.

He also makes a killer piccata, tuna casserole, and the best grilled anything ever. He’s the total grill master at our house. Not that I can’t man the grill, but he’s better at it than I am. I always give him a shout out when he’s the one grilling what I put on the blog. Which is pretty much everything for this week.

I love how he’s such a sport with the meals that I cook up for the blog.

Like the sloppy eds and all the meat free meals I tried to make. I thought for sure he was going to put his foot down with some of the recipes for brunch week, but he truly did devour that quiche! But then again, he loves asparagus. Stay tuned for more asparagus recipes this week.

Heck, some of them I’m even worried about how’ll they turn out, but there’s only been one or two recipes in all these years we’ve been together that have been COMPLETELY inedible. I mean, throw out they taste horrid inedible. Which isn’t such a bad track record. Some of the have been, meh. It’s food let’s just eat it and get it over with. Some have been, this is pretty good. I’d eat it again.

And then there’s the, “HOLY COW this is the best thing I’ve ever eaten or you’ve ever made and we can have this every day please.” Of course, those usually include steak. Or in the most recent case, it included Michigan Asparagus.

Those are the moments I always strive for.

I will make a recipe once a month for many months until I get it right, or I get that type of response. Because the only reason I’m really on this journey is have those moments where the hubs tells me I’m a genius and this is the most delicious thing he’s put in his mouth. That’s when all the years in the kitchen, watching cooking shows, and trying new things is worth it. To hear, “This is delicious, sweetheart!”

It’s the little things that mean so much.

Okay, remember what I said yesterday about the photos? They’re not the greatest. I lost my great picture window with the amazing, diffused, natural light. So, please don’t let them deter you from making this recipe. Along with the chicken souvlaki kabobs with cucumber feta pasta salad, these taste better than they look. And they’re marinated with a yogurt based sauce making them super tender and delicious. Just like those kabobs.

On top is a little jalapeno sauce I put on them. You see, I forgot to grab some tortillas from the house when I left for work that day. In order to have these tacos for lunch I had to find me some tortillas to buy. Surprisingly enough, District Taco sells them in packs of two. And they were not expensive! Not only did I get tortillas, but a little sauce to garnish them with. I also bought some delicious beans to go with the cumin rice. It was a rather eclectic meal for lunch with the Indian flavors of the tikki masala and the South American beans. The cumin rice could go either way. Just saying.

Make sure you see what the other bloggers are serving up for today. And be sure to enter the giveaway! There’s one of three delicious prizes you can win this week!

Grilled Chicken Tikki Tacos

Prep Time: 1 hour

Cook Time: 14 minutes

Total Time: 1 hour 14 minutes

Grilled Chicken Tikki Tacos are full of tikki masala flavor, curry broccoli slaw crunch, and cumin toasted rice. There’s so much flavor your taste buds will be overwhelmed, but in a good way!

No Ratings

Ingredients

1 pound boneless, skinless chicken breast cut into bite sized pieces
12 flour taco sized tortillas

Marinade:

1 teaspoon cumin
1 teaspoon coriander
1 tablespoon grated ginger
1/4 teaspoon cayenne pepper
1/2 teaspoon chili powder
2 teaspoons paprika
1 tablespoon garam masala
2 tablespoons lemon juice
1 tablespoon garlic
1 cup nonfat yogurt

Cumin Rice

2 tablespoons cumin seeds
4 cups low sodium chicken broth
2 cups uncooked rice
1 tablespoon ground cumin
2/3 cup (6 tablespoons) butter

Curry Slaw:

4 cups broccoli slaw mix
1/2 cup mayonnaise
2 tablespoons serrano honey balsamic vinegar
2 tablespoons granulated sugar
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric

Instructions

Combine the ingredients for the marinade in a mixing bowl. Add the marinate at least one hour or overnight.
Combine the ingredients for the slaw in a mixing bowl. Cover a refrigerate until ready to serve. The longer coleslaw sits the better.
Preheat your grill to medium-high heat.
Thread the chicken onto pre-soaked skewers. Grill on medium-high heat 5 to 7 minutes per side or until the chicken is cooked through and no longer pink in the center.
While the grill is still warm, heat the tortilla shells on the grill until warm and slightly crispy on the edges.
While the chicken is cooking, heat a medium sauce over high heat. Toast the cumin seeds until fragrant; about 25 to 30 seconds. Add the chicken broth and bring to a boil. Add the ground cumin and rice. Bring to a boil and then reduce head to medium-low and simmer 20 to 25 minutes or until the rice is cooked to your liking. Stir in the butter. Salt and pepper to taste. Keep warm.
Divide the slaw evenly between the 12 tortillas. Top each tortilla with one skewer of chicken and serve with the cumin rice.

See what the bloggers served up Wednesday for #BBQWeek

Cherry Chipotle Bourbon Baked Beans by Cookaholic Wife
Charred Corn Salsa by The Freshman Cook
Everything Bagel Pasta Salad by Hezzi-D’s Books and Cooks
Grilled Asparagus Salad by Cindy’s Recipes and Writings
Grilled Stuffed Meatballs with Pineapple Sauce by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Jersey Style Hot Dogs by Jolene’s Recipe Journal
Sweet & Spicy Tangerine Shrimp & Pineapple Kabobs by Books n’ Cooks
Texas-Style Smoked Beef Ribs by Palatable Pastime

Disclaimer: Thank you to #BBQWeek Sponsors Adam’s Extracts, Michigan Asparagus, and Not Ketchup for providing the prizes free of charge. These sponsors also provided bloggers with samples and product to use for creating #BBQWeek recipes. All opinions are my own.

The #BBQWeek giveaway is open to U.S. residents, age 18 & up. There will be three winning entries that will be verified. The prize packages will be sent directly from the giveaway sponsors. The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package. Participating bloggers and their immediate family members cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with social channels mentioned in the #BBQWeek posts or entry.

The post Grilled Chicken Tikki Tacos appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

coleslaw – Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures

Easy Japanese Kani Salad

What is Kani Salad?

What is Imitation Crab, and Who Invented It?

Why Skeptics Should Give This Ingredient a Second Look

How to Choose Better-Quality Imitation Crab

Texture and Sweetness Makes this Side Dish Shine

Types of Cabbage to Use in This Recipe

Picking the Best Produce for This Japanese Salad Recipe

Build the Salad with Crisp Farmer’s Market Vegetables

Serving Suggestions for This Kani Salad Recipe

What does this Japanese Kani Salad Taste Like?

Ingredients

Instructions

For the Dressing:

For the Salad:

Nutrition Information

Yield

Serving Size

Did you make this recipe?

Pineapple Barbeque Chops with Colada Slaw

What Is a Pineapple?

Other Popular Pork and Pineapple Combinations

Break the Cycle of Repetitive Dinners

What Are Coconut Chips?

The Secret to Good Slaw Recipe

Smart Prep Shortcuts for Busy Families and Casual Hosting

Easy Ways to Serve, Customize, and Reinvent Leftovers for a Second Win

Ingredients

For the barbeque sauce:

For the colada slaw:

Remaining ingredients:

Instructions

For the barbeque sauce:

For the colada slaw:

For the pork chop:

Did you make this recipe?

Tropical Vibes for Pineapple Day

Easy Apple Slaw: A Crisp and Flavorful Twist on a Classic

What is slaw?

Making Slaw Easy with a Food Processor?

Which apples are best for slaw?

Adding Onion for a Savory Flavor Boost

Apple Juice Concentrate is an Unexpected Twist for Extra Flavor

Ingredients to make this Easy Apple Slaw

Instructions to make this slaw recipe

What does this apple slaw taste like?

Let the Slaw Marinate

Ingredients

Instructions

Nutrition Information

Yield

Serving Size

Did you make this recipe?

More Fall Flavors Recipes

This Pulled Pork Grilled Cheese is in an Epic Food Fusion

What are some tips for crafting the ultimate grilled cheese sandwich?

It’s all about the cheese!

Try some fancy cheeses.

Heat it up with spicy cheeses.

How do you assemble your pulled pork grilled cheese sandwich for cheesy crispy success?

I always start with buttering the outside of the bread first.

Why make a pulled pork grilled cheese sandwich?

Ingredients

Instructions

Nutrition Information

Yield

Serving Size

Did you make this recipe?

Sandwiches are the Star

Chipotle Broccoli Slaw is smoky, spicy, and crunchy

What are regional coleslaw recipes?

How do you make Chipotle Broccoli Slaw?

What does chipotle broccoli slaw taste like?

Ingredients

Instructions

Nutrition Information

Yield

Serving Size

Did you make this recipe?