Summer is here…well, almost… and now is the time to put together some planning. This is a slaw that goes so well with pulled pork, hamburgers, steak – almost everything you can barbecue. I admit you have to like bell peppers so give it a try. The addition of a jalapeno pepper gives it a kick.
- 2 cups shredded cabbage
- 1/2 cup thinly sliced red onion
- 1 each – red, green, yellow and orange bell peppers – seeded and thinly sliced
- 1/2 – 1 jalapeno (depending on how hot you like it), seeded-sliced fine
- 2 tbsp. white wine vinegar
- 2 tbsp. olive oil
- pinch of salt and pepper
In a large bowl, combine all the ingredients. Mix together the vinegar, oil, salt and pepper. Shake gently to combine.
Drizzle over the salad and toss to coat.
Keep refrigerated until ready to use.
Your Favourite Bratwursts With Blackberry-Cucumber Slaw
When you next visit your local meat market, look over the different brat links they have. Pick your 6 favourite and head home to start the barbecue.
- 6 uncooked bratwurst links
- 1 1/2 cups white cranberry juice
- 3 cups shredded cabbage
- 1/2 cup thinly sliced cucumber
- 1/2 cup fresh blackberries
- 3 tbsp. sliced green onions
- 1/3 cup buttermilk
- 2 tbsp. mayonnaise
- 1 tbsp. fresh chopped parsley
- 1 tbsp. freshly chopped dill
- 1 clove garlic, minced
- pinch of salt and pepper
- 6 buns, split and toasted (to fit the brats you purchased)
In a large pot, combine the brats and juice. Bring to a boil and then reduce the heat and simmer for about 10-12 minutes, rearranging just one time. The internal temperature should reach 160 degrees on an instant read thermometer.
In a medium bowl combine the cabbage, berries, and onion. Stir together the buttermilk, mayonnaise, parsley, dill, garlic, salt and pepper and add to the cabbage. Toss gently to coat.
Now that the barbecue has reached a medium heat, place the brats directly on the grill. cooking for about 7 minutes, until browned, turning as you cook.
Serve in toasted buns and top with the slaw. How’s that for a different meal? Oh yeah! fun in the summertime.
Yummy!
Asian Chicken Salad Sandwich
If you have 10 minutes to spare, you can make this for lunch and take to school or work or…..just for you at home. This will serve 4.
- 1 cup shredded red cabbage
- 1 cup shredded green cabbage
- 2 large carrots, grated
- 2 tbp. fresh lime juice
- 1 tsp. soy sauce
- 1 baguette, sliced in half lengthwise, scoop most of the inides out
- 1/4 cup mayo, not salad dressing
- 2 cups shredded cooked roast chicken (LEFTOVERS, PERHAPS?)
- 1 cup cilantro leaves
- 1 jalapeno, sliced very thin
In a medium bowl toss together the cabbage, carrots, lime juice and soy sauce.
Spread 1/4 cup mayonnaise on both sides of the bun. Layer now with the chicken, the cabbage mixture and top with the cilantro leaves. Sprinkle the jalapeno (if you are brave) and place the top half of the baguette on top. Slice into 4 pieces. Wrap, and run!
What could be better for lunch? It’s fresh, healthy and very flavourful. Yeah, I know….yummy!
Guiness, Beef and Cabbage Stir Fry
This is a fabulous middle-of-the-week dinner in approximately 30 minutes from start to plating. It is tasty and is a spin on the Irish Stew we all probably grew up on. I know we did in our family.
- 1 can Guiness Beer
- 2-3 tbsp. honey
- 2 tbsp. tomato paste
- 1 tbsp. dry mustard
- 8 x 1 inch wedges of green cabbage (cored, outer leaves removed)
- 1 cup peeled carrots, cut in 1 inch pieces (baby carrots are best)
- 2 tbsp. coconut oil (looks like lard in a jar)
- 1 lb. top sirloin steak, cut in 1 inch pieces
- 1 small onion, peeled and thinly sliced
- 1 tbsp. flour
In a bowl, whisk together the beer, honey, tomato paste, mustard and a pinch of salt and cracked black pepper.
Place cabbage and carrots in a 2 quart baking dish and 2 tbsp. water. Microwave, covered on high for 9-10 minutes until tender-crisp, stir once and set aside, keeping it warm.
In a large skillet add the coconut oil and when melted, add the beef. Cook, stirring often for about 4 minutes until just slightly pink in the center. Remove from the skillet and keep warm.
Add the onion to the skillet and cook for 5 minutes until really tender. Pour the beer mixture into the skillet. In a small bowl add the flour and 2 tbsp. of water, mixing well. Add to the onion /beer mixture, and cook for 3 minutes.
Return the beef to the skillet, add the cabbage and arrots, cooking until it becomes bubbly. This should only take about 2 2 1/2 minutes.
All this needs is a slice (or two) of good old-fashioned soda bread and, of course, another Guiness…..for you.
*Note: Coconut oil does not make foods taste like coconuts.
Summer Coleslaw
I LOVE crisp, cold coleslaw but seeing as I don’t eat onions (unless totally dead ones), I am unable to eat ones served at most restaurants. I think Joey’s Only and the White Spot are about the only two I can think of, but I digress.
This is my favourite coleslaw recipe.
Serves 4
- 1 green cabbage, thinly sliced, cut in half
- 1/2 cup toasted slivered almonds
- 1/4 cup toasted sunflower seeds
- 1 can crushed pineapple (drained, save juice)
- 1/2 cup miniature marshmallows
- 1/2 cup mayonnaise (Hellman’s)
- 1/2 cup sour cream
Mix together all the ingredients except the mayo and sour cream. Mix the mayo and sour cream together until smooth. Mix a little pineapple juice in (to taste) and pour enough dressing over the salad to coat . Add the dressing JUST before serving so it doesn’t let the coleslaw fall and become soggy.
Serve this with just about anything,,,,hamburgers, ribs, pulled pork…let your imagination do the work.