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!
- 3 cups green cabbage, shredded
- 1 cup carrots, shredded
- 1/3 cup red onions, thinly sliced
- 3 medium apples, julienned matchstick size
- 1/4 cup olive oil
- 1/2 cup apple cider vinegar
- 2 tablespoons whole grain mustard
- 1 to 2 tablespoons agave nectar
- In a large bowl combine cabbage, carrots, red onions and apples, loosely toss to mix.
- Cover and keep cabbage mix cool in refrigerator until ready to serve.
- 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.
- Pour dressing over slaw and toss.
- Serve cool.
- Nutrition facts are based on 2 tablespoons of agave nectar.
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.
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.
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.
Chili con carne originated in Texas and is recognized as the state’s official dish. Chili stands expanded throughout the United states with a wide variety of different techniques and flavors depending on location such as Cincinnati and Chicago, much like styles of barbecue.
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.
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.
I came up with this recipe because I had some leftover bell pepper and canned pineapple from use in other recipes and it instantly screamed to me, sweet and sour.
