Summer Slaw

Summer Slaw

6 cups shredded cabbage

1 carrots, peeled and shredded

1 large red delicious apple, cored and chopped

¾ cup raisins

2 Tbsp lemon juice

½ cup coarsely chopped toasted pecans*

6 oz container vanilla yogurt

Toast pecans (*optional) by heating a cast iron skillet over medium heat for 5 minutes, lightly spray pecans with vegetable oil.  Place in skillet and sprinkle with ½ teaspoon allspice.  Stir or shake skillet every minute for five minutes.  Remove from pan and let cool completely.

Place cabbage, carrots, apples and raisins in large bowl; sprinkle with lemon juice and mix well.

Stir in yogurt to combine and sprinkle with pecans.  Chill before serving.

This can be made with your favorite yogurt, not just vanilla.  Next time I’m going to try piña colada yogurt.

© Crackerberries 2013

Fried Chicken Spicy Slaw

Fried Chicken on a Bun

 



Slaw and Sauce

2 garlic clove, finely grated

1/2 cup Miracle Whip

1 tablespoon Texas Pete hot pepper sauce

1/2 small onion, thinly sliced

2 Chile peppers, thinly sliced

4 cups thinly sliced cabbage

1/2 cup Mustard Pickles slices, plus 1/4 cup pickle juice

Chicken

1½ cups all-purpose flour

1 tablespoon ground black pepper

1/2 teaspoon kosher salt

1 cup buttermilk

2 chicken legs and thigh pieces, skinned and de-boned

Vegetable oil (for frying)

4 crusty/bulky rolls

Unsalted butter, room temperature

Spicy Mayo Cole Slaw

Mix garlic, Miracle Whip, and hot pepper sauce in a small bowl; cover and chill. Toss onion, jalapeño, cabbage, pickles, and pickle juice in a large bowl to combine; cover and chill.

Fried Chicken and Assembly

Combine flour, pepper, and 1/2 teaspoons salt in a shallow bowl. Pour buttermilk into another shallow bowl. Work with 1 piece at a time, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Dredge again in flour mixture, shaking off excess. Place on wire rack until ready to cook.  This prevents pieces sticking together.

Pour oil into a large cast iron skillet to a depth of 1/2-inch and heat until hot (approximately 350°).

Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack, season with salt if desired.

Spread cut sides of rolls with butter. Cook rolls buttered side down on hot grill until browned and crisp, about 2-3 minutes. Spread with spicy mayo. Build sandwiches with rolls, chicken, and cabbage slaw.

I borrowed this recipe from Bon Appetit Magazine and made a few changes to accommodate what I cook with.  If you want to see the real recipe click here ☺

© Crackerberries 2013

Festive Fruit Slaw

Festive Fruit Cole Slaw

(Crackerberries fun Christmas Salad that is a take off from Waldorf salad)

The plan is to add a festive recipe every week day right up till Christmas.  Hope you enjoy them. 

6 cups shredded cabbage

2 carrots, peeled and shredded

2 stalks celery, diced

2 small apples, cored and chopped

2 small hard pears, peeled, cored & chopped

½ cup raisins

2 Tbsp lemon juice

½ cup coarsely chopped toasted pecans*

¾ cup vanilla yogurt

¾ cup light mayonnaise

Toast pecans (*optional) by heating a cast iron skillet over medium heat for 5 minutes, lightly spray pecans with vegetable oil.  Place in skillet and sprinkle with ½ teaspoon allspice.  Stir or shake skillet every minute for five minutes.  Remove from pan and let cool completely.

Place cabbage, celery, carrots, apples and pears in large bowl; sprinkle with lemon juice and mix well.

Combine yogurt and mayonnaise in small bowl and blend well; spoon into salad and stir/toss to combine.  Fold in raisins and sprinkle with pecans.  Chill before serving.

© Crackerberries 2012

Crunchy Cole Slaw

Crunchy

Cole Slaw

¹/₃ cup vegetable oil

1 3 oz package Ramen noodles

½ tsp garlic salt

4 cups shredded cabbage

1-2 finely diced carrots

½ cup chopped pecans

In small sauce pan heat oil and whisk in flavor packet from noodles and garlic salt; heat 2-3 minutes until well blended.

In large bowl crush Ramen noodles, add cabbage and carrot and mix well.  Pour hot oil over top and toss to combine.  Sprinkle with pecans and serve immediately or cover and store in fridge until ready to serve.


© Crackerberries 2012