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
  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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  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.
  1. Nutrition facts are based on 2 tablespoons of agave nectar.
119 cal
7 g
1 g
14 g
Healthy Southern Cooking

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”

Pub Cheese

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.

Most pub cheeses have sharp cheddar, beer and garlic with a bite of cayenne.  Other ingredients can be horseradish, dry mustard, chives and Worcestershire sauce. Continue reading “Pub Cheese”

Buttermilk Cornbread

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. 

Cornbread can be baked or fried and comes in a variety of forms.  This recipe is the baked variety which can be baked in molds, muffin tins, skillets or pans. Continue reading “Buttermilk Cornbread”

Sweet & Sour Meatloaf

Meatloaf is known as a comfort food, it is satisfying, inexpensive and easy to make and the possibilities are endless.

Meatloaf can be cooked in a loaf pan, as the name suggests or can be formed into a loaf and cooked on a baking sheet.  Alternatively, meatloaf can be cooked in muffin tins, which is handy when you are short on time as it cuts the cook time in half.  You can also form it into meatballs and serve them as an appetizer or a main dish served on top of pasta, vegetables or rice.  Another option is to form it into patties, like hamburgers, and serve it on a bun or in a salad. Leftover meatloaf slices are often served warm or cold as a sandwich.  

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. Continue reading “Sweet & Sour Meatloaf”

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”

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”

Pulled Pork

Pulled pork is a staple dish in the South, mostly in the Carolinas.  Pork is widely used in the South because it is inexpensive.  The typical cut of pork used for this recipe is pork shoulder which is also known as pork butt, picnic shoulder or Boston shoulder.  If you would like a leaner pork for this recipe, I’ve made it with pork loin and it works well too.

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.

Many pulled pork recipes are nothing more than barbecue sauce poured over the meat and baked slowly, I don’t use store bought barbecue sauce because of the unhealthy ingredients.  I lightly spray my Dutch oven with olive oil spray to prevent the roast from sticking.  I then add paprika, minced garlic, dry mustard, cayenne pepper, black pepper, dried thyme, sea salt, pure maple syrup, water and apple cider vinegar.  I don’t rub the roast, I just dump it all in, place the lid on it and place it in the preheated oven and allow it to cook for about 6 hours. Continue reading “Pulled Pork”

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”