Can I confess something… I have never made homemade coleslaw before! It is one of those things I would just pick up from the grocery store and never thought to make myself. Well, today was the day we (my husband and I) decided we would follow a new recipe we discovered that calls for coleslaw and when he said “let’s just buy some” the adventurer inside of me came out and said “no, let’s try to make our own.” Boy, am I glad it did because folks, this just might be the best coleslaw recipe you’ve come across! Who knew it could have so many flavors and not just taste like cabbage and mayonnaise which is usually what store bought tastes like to me.
This recipe comes from Love Love Thing and she says the dressing is great for just about any type of salad including pasta salads! You all ready for a tasty addition to any summer meal?!
Total Time: 5 minutes (no joke)
You will need:
1 medium head of cabbage, cut into strips
1/3 cup cold press olive oil (cold pressed retains the good stuff that is found in olive oil)
1/2 cup mayonaise
1/4 cup apple cider vinegar (I prefer to use the Braggs brand and is great to drink 1 teaspoon mixed in with a glass of water a day – great health benefits)
1/3 cup onion
1 garlic clove (my husband said he used two)
3 tablespoons raw honey (raw honey is the best to use but don’t give to infants under 18 months)
1/2 teaspoon dill
3/4 teaspoon sea salt
1 teaspoon pepper
optional: we added about 3/4 cup shredded carrots
Cut the cabbage into slices. You can decide how chunky you want the coleslaw but we did a pretty decent job of shredding the cabbage
Place all the ingredients (minus the cabbage) into a blender, blend until mixed well. The smell is amazing by the way!
Toss on top of the cabbage and carrots and mix around until everything is coated.
Best if you refrigerate for a bit to allow all the flavors to blend together but not vital if in a rush.
Crockpot BBQ Chicken
We found this recipe on Family Fresh Meals site and can’t believe how easy a meal this is! And is super tasty! Put on a toasted bun and you are set! Don’t forget a big heaping of the homemade coleslaw though! This adds alot to the overall flavor and texture as well!
2 lbs. boneless, skinless organic chicken breast
1 cup BBQ sauce (we used a new brand and liked it but be sure to use your favorite BBQ sauce).
1/4 cup Zesty Italian dressing
1/4 cup brown sugar (we followed the recipe but would recommend to use even less sugar as this one was a little on the sweet side. Might have been the BBQ sauce, but I don’t think you need this much sugar – I’d recommend to cut it in half)
1 tbsp Worchestershire sauce
sea salt to taste
Pat dry with paper towels
Season chicken lightly with sea salt and place in your crockpot
In a mixing bowl, combine the BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined.
Pour over chicken. Cover and cook on HIGH for 3-4 hours
Once time is up you can the chicken whole or shred it with 2 forks. If you decide to shred it like we did, after you do that, let it cook another 10-15 minutes to soak up the yummy sauce.
Place on top of a toasted bun (we added a little melted butter to both sides), place some of the shredded chicken and a heaping of the coleslaw and you are set!
If you like Southern food, be sure to check out our Shrimp and Grits Recipe here!