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

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”

Honey-Thyme Chicken Tenders

If you are a frequent visitor to this site, you have probably discovered that I tend to primarily use chicken tenders or thin cut chicken breasts that are also known as scaloppine cut which in Italian means small scallop, thin cut of meat.  The reason I choose to use these particular cuts the most is because it is the easiest way for me to monitor my portion sizes as I try to keep poultry, meat and fish at around 4 ounces per serving.  Usually 2 chicken tenders or one thin cut chicken breast equates to 4 ounces.

This recipe yields a very savory, juicy and tender chicken.  The sauce is light with a hint of tart from the lemon and sweet from the honey. It pairs well with any sort of side dish; salad, rice, pasta, vegetables, potatoes, and so on.   Continue reading “Honey-Thyme Chicken Tenders”

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”