Apple & Red Onion Slaw

I created this slaw to go on top of pulled pork but it works good with any sort of barbecue or picnic and would be good topped on many different sandwiches, fish tacos and hot dogs.  Not only does this slaw have a burst of great flavors; sweet, tart and savory but a great crunch.

This slaw starts out with shredded green cabbage and shredded carrots.  If you are short for time or if you prefer, you can use the already shredded cabbage mix in the produce department, most also have red cabbage as well and that will just add more color to this slaw.


Thinly sliced red onion and matchstick size julienned apples are added to the cabbage mix.  As far as apples go, you can use sweet or tart or a mix of both.  For presentation purposes I would use an apple with reddish skin but it is totally up to you or what you have on hand.

The slaw is then tossed with a simple French vinaigrette which is olive oil, apple cider vinegar, whole grain mustard and a tad bit agave nectar.

Toss and serve as a side or as a condiment!

 

Apple & Red Onion Slaw
Serves 8
Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
Ingredients
  1. 3 cups green cabbage, shredded
  2. 1 cup carrots, shredded
  3. 1/3 cup red onions, thinly sliced
  4. 3 medium apples, julienned matchstick size
For the Dressing
  1. 1/4 cup olive oil
  2. 1/2 cup apple cider vinegar
  3. 2 tablespoons whole grain mustard
  4. 1 to 2 tablespoons agave nectar
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Instructions
  1. In a large bowl combine cabbage, carrots, red onions and apples, loosely toss to mix.
  2. Cover and keep cabbage mix cool in refrigerator until ready to serve.
  3. In a small bowl or cruet, combine all the ingredients for the dressing. As far as the agave nectar goes, depends on how sweet you would like it. I suggest adding one tablespoon and mix then sample and see if you need more.
  4. Pour dressing over slaw and toss.
  5. Serve cool.
Notes
  1. Nutrition facts are based on 2 tablespoons of agave nectar.
Calories
119 cal
Fat
7 g
Protein
1 g
Carbs
14 g
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Pan Roasted Potatoes with Crispy Sage

I think potatoes are one of the most versatile vegetables there is. Although I know many treat them as a vegetable, I did low carbohydrate for so long I treat potatoes and corn more like a grain. They come in a wide variety; russet, fingerling, Yukon gold, sweet potato, etc. and they all possess their own unique traits for color, taste and texture.

One of my favorite potatoes is the Yukon gold.  They have a naturally golden color, buttery taste with a creamy texture.  They are great boiled, fried and roasted. Continue reading “Pan Roasted Potatoes with Crispy Sage”

Apple Pie

What’s more American than apple pie?  Well, with that being said, apple pie is actually from Western Europe but given that many of the settlers that came to the United States were from there, it makes perfect sense. Do you remember when your mama or gammy would bake apple pie, that aroma would fill the air and it seemed like forever until it was time for dessert after you smelled that sweet cinnamon all day long. Imagine the settlers, they came to America and all we had were tiny, tart crabapple trees so they had to plant apples and wait for the trees to mature and produce fruit, kind of dwarfs the few hours you had to endure to get your slice. Continue reading “Apple Pie”

Southern Butterbeans

So what’s a butterbean, you may ask.  It refers to the larger, flatter, paler lima bean which when cooked has a buttery taste and texture to it. The other variety of lima bean is a baby lima which is small, firmer and greener.  To try to simplify this, a pot of lima beans that are large, beige or pale yellow, served alone as a side dish are butterbeans.  Succotash, which is another Southern favorite, consists of sweet corn and small, green, firm lima beans.

Lima beans have been cultivated since 2000 AD, mainly in Central and South America.  They originated in Peru and when they were introduced to Europe and America, the crates were labeled from Lima, and that is how both varieties of these beans got their names. Continue reading “Southern Butterbeans”

Crowd Pleasers: Taquitos

Taquitos are a Mexican treat and are also known by other names; taco dorados, rolled tacos and flautas, although flautas tends to be larger in size and sometimes made with flour tortillas.  The name taquito is Spanish for small taco while they may be small in size they are not small in flavor.

These are great for game day, parties and celebrations, like Cinco de Mayo.  You serve them warm with salsa, hot sauce, guacamole, ranch dressing, sour cream, etc.

Because everyone has different preferences for fillings, I have made four variations of this recipe which will yield 15 taquitos per flavor. If you want all of them the same then you will need to multiply the recipe by four, or if you want half and half then multiply the recipe by two, and so on. Continue reading “Crowd Pleasers: Taquitos”

Ranch Roasted Carrots

As I have mentioned in previous posts, I was never exposed to much in the way of vegetables when I was growing up.  My father was forced to eat them as a child and hated them.  He probably didn’t hate the vegetable itself but more likely in the way in which they were cooked, or should I say, overcooked and probably minimal if any seasoning.

Some of the vegetables we did have when I was growing up were, potatoes, peas, corn and carrots, I’ve always loved carrots. Maybe it was the brainwashing that they are good for your eyes and I didn’t want to wear glasses.  Whenever there was a party with a veggie platter, I always went for the carrots and dipped them into gobs of ranch dressing.   Continue reading “Ranch Roasted Carrots”

Olive Oil, Walnut & Garlic Spaghetti

When you want something to fix that is easy, this is a good go-to dish that is wholesome whole grain and packed with flavor that is also low in saturated fat. It makes a great side or main dish and the best part, most of us have all the ingredients in our pantry so no special trip to the market.

I start off with whole wheat or whole grain spaghetti, you can certainly substitute any type of pasta you want for this recipe; bow tie, elbow, fettuccine, etc. will all work fine.  The pasta is cooked to al dente, which is firm to the bite but not hard.  Al dente in Italian means “to the tooth”. Continue reading “Olive Oil, Walnut & Garlic Spaghetti”

Peanut Coleslaw

Many people associate coleslaw with the South but it actually comes from the Netherlands where it is known as koolsla.  Here in America it is often a staple for barbecues, a topping for pulled pork and goes well with fried chicken.

Peanut coleslaw is something I had at a barbecue restaurant, I loved it so much more than regular or traditional coleslaw.  It was crunchy, tangy and very satisfying, I looked forward to it more than I did the rest of the meal.  Of course the restaurant wouldn’t give out their recipe so I had to play around with it until I could make a copycat version of it, which after some tweaking, I preferred more than theirs. Continue reading “Peanut Coleslaw”

Lemon & Thyme Roasted Asparagus

Growing up I was never forced to eat vegetables, in fact, for the most part they were never cooked.  My mama on occasion would cook herself green beans, cauliflower and cabbage.  Always when my papa was not around, either on a business trip or at work.  I wouldn’t try it, papa said they were nasty and the smell was nasty too. It turns out that my papa’s mama would force him to sit at the table and eat a pile of vegetables he hated which with his stubbornness usually ended in a stand off that lasted hours.  The only vegetables he would eat was succotash, green peas, corn, potatoes and green salad.  It wasn’t until I was around 30 did I try broccoli, cauliflower and asparagus.  Cooked the right way, I loved them all.

Asparagus, by far, is my favorite vegetable.  I love when spring hits and the grocery stores are full of fresh asparagus, the small pencil like size.  Although I have bought the larger ones and surprisingly, some turned out tender as the narrower ones.  When in season, asparagus is really cheap, grocery stores and farmer’s markets run some really good deals on them. Continue reading “Lemon & Thyme Roasted Asparagus”

Banana Nut Bread

What smells better than the fragrance of banana nut bread baking in the oven?  That sweet delicious aroma penetrates every room of the house.  Banana bread was created in the United States and gained popularity in the 1930s with the increasing use of baking soda and baking powder.

Banana bread is great for breakfast, brunch, dessert or just as a snack.  It is a very versatile recipe that you can add other ingredients to. I add walnuts to make banana nut bread but you could add any nut of your choosing.  You can add other ingredients such as oats, raisins, peanut butter, chocolate, etc., the possibilities are endless. Continue reading “Banana Nut Bread”