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.
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.
Pub cheese, also known as beer cheese, is a spreadable, pungent cheese that is always a crowd pleaser. While the name may imply that it is of Irish origins (pub), it actually has its origins in Kentucky where they hold an annual beer cheese festival.
Cornbread is a quick bread, meaning it doesn’t contain yeast and requires no time to rise. It has deep roots with the Native Americans and the colonists that settled in the southern colonies. In the south it is a staple in most households and Southern cornbread is not sweet nor fluffy like a cake. Ours is grainier, more dense and made with delicious buttermilk and served with butter. You may be surprised to know that buttermilk has fewer calories and fat than that of milk.
The main ingredient in cornbread is, you guessed it, cornmeal. Cornmeal comes in a few varieties; white, yellow and even blue. Typically cornbread usually uses the yellow, which tends to me the most common variety. Corn is a cheap grain to grow and there is usually an abundance of it, not only here in the United States but in Mexico as well, where Mayans used the grain to make masa for tortillas and tamales. Here in the South, cornmeal is commonly used not only for cornbread but also corn pone, hushpuppies and Johnnycakes, which are actually a Northern dish. 
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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.
While some pulled pork is prepared by smoking the meat, others are cooked and braised in the oven and that is how I prepare mine. I start with a large Dutch oven but you can use any type of roasting pan with a lid even a Römertopf works really well for this dish.
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.