Coleslaw

Sweet and Spicy Coleslaw with RibsColeslaw is a reason to eat cabbage. It really is. Cabbage, in my opinion is only used in my household for stir-fry, and on St. Patrick’s Day, otherwise, ‘slaw’. I dry rubbed some ribs a couple of days ago with my seasoning, and slow cooked them for about an hour in the oven last night. Tonight’s dinner was ribs, but the ribs needed some friends on the plate. I quickly asked my wife what she thought should go on the plate and her response was rice and salad. She was quickly (and silently denied) as I thought of something more playful, as well as something the kids might enjoy, and came up with coleslaw and french fries.

As stated, we do eat a whole lot of cabbage throughout the year; a potential slaw dish or two in the summer, and a few stir-fry’s throughout the year that might include the cabbage. But something that goes well with barbecue is slaw. This slaw dish is another one that is way too easy to make, and as I would consider, a sweet and spicy slaw.

Dry Ingredients:

  • Purple Cabbage, roughly 3 cups finely chopped
  • Green Cabbage, roughly 4 cups finely chopped
  • One Carrot, shredded
  • One Yellow Onion, finely sliced

Dressing:

  • 1 1/2 tbs apple cider vinegar
  • 2 tbs of mayonnaise
  • 1 tbs of dijon mustard
  • 2 tbs of white sugar
  • Fresh ground pepper
  • small pinch of salt
  • 1/2 tsp of red cayenne pepper

Sweet and Spicy Coleslaw with RibsIn a mixing bowl, add your sliced vegetables and toss to mix. In a smaller bowl, add the dressing items and mix well. Pour onto the mixed vegetables and mix really well. Cover the bowl with plastic wrap, and let set for at least one hour. This slaw comes out with a sweetness and a bit of a, fresh and wonderful bite. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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