slaw

Slaw doesn't go next to this awesome fried chicken sandwich; it goes on the sandwich, along with a healthy dose of spicy mayo.

Fried Chicken Sandwiches with Slaw and Spicy Mayo

garlic clove, finely grated

mayonnaise

Louisiana-style hot pepper sauce

red onion, thinly sliced

jalapeño, thinly sliced

cabbage

Bread-and-Butter Pickle slices, plus 1/4 cup pickle juice

all-purpose flour

black pepper

kosher salt

buttermilk

chicken

Peanut or vegetable oil (for frying)

white sandwich rolls

unsalted butter, room temperature

deep-fry thermometer

Slaw doesn't go with this fried chicken sandwich, it goes on the sandwich, along with a healthy dose of spicy mayo.

Bon Appétit

Mix garlic, mayonnaise, 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.

Whisk flour, pepper, and 1/2 teaspoons salt in a shallow bowl. Pour buttermilk into another shallow bowl. Working 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.

Pour oil into a large heavy skillet to a depth of 1/2-inch. Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium heat until thermometer registers 350°.

Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack set inside a baking sheet; season with salt.

Spread cut sides of rolls with butter. Heat another large skillet over medium heat. Working in batches, cook rolls buttered side down until browned and crisp, about 1 minute. Spread with spicy mayo. Build sandwiches with rolls, chicken, and cabbage slaw.

Grilled Chicken and Coleslaw Sandwich Recipe

chicken breasts (pounded

Applewood smoked bacon (cooked until crispy)

BBQ sauce

cheddar cheese

hamburger buns

Dijon Slaw-

mayonaise

Dijon mustard

olive oil

lemon, juiced

Salt and black pepper

red wine vinegar

sugar

store-bought bag shredded slaw mix (containing red and green cabbage

In a large bowl combine mayonnaise, Dijon mustard, olive oil, lemon juice, salt, pepper, vinegar, and sugar. Mix well.

Toss in the shredded slaw mix and mix together. Refrigerate until needed.

Lightly grease the grates of an outdoor grill.

Heat to low heat. Split the hamburger buns and lightly toast on the bottom if desired and remove from the grill. Turn the heat to medium-high.

Place chicken breasts onto the grill and cook while turning and brushing with the BBQ sauce frequently on each side for 10-15 minutes per side (depending on the thickness), or until fully cooked (the internal temperature has reached 165 degrees).

During the last few minutes of cooking top each chicken breast with 2 slices of bacon and 1 slice of cheddar cheese.

Place the chicken breasts onto the toasted buns and top with Dijon slaw.

What sauerkraut is to a dog and kimchi is to a Korean pancake, curtido is to a variety of Latin American dishes. This funky, vinegary cabbage, onion and carrot slaw brings crunch and a hit of acid to a host of rich, long-cooked dishes that call out for brightness and texture. Traditional curtido is prepared days in advance of when it'll be eaten, enabling it to develop a fermented tang, but this shortcut version—ready in only an hour—is a nice fallback when you don't have time to think ahead. Try it spooned atop braises or sandwiched into Mexican gorditas.

Quick Curtido (Salvadoran Cabbage Slaw) Recipe

white onion,

carrots,

jalapeño, ribs and seeds removed, minced (optional)

apple cider vinegar

salt

In a large bowl, toss together cabbage, onion, carrot, and jalapeño, if using. In a small saucepan, combine vinegar, salt, and sugar a cook over medium heat, stirring, until salt and sugar are just dissolved. Pour brine over vegetables and toss to combine. Cover and refrigerate for one hour before serving.

Curtido is a cabbage slaw from El Salvador with a vinegar tang and the earthy flavor of oregano. It makes a wonderful topping or side dish!

Curtido (Pickled Cabbage Slaw)

water

tsp sugar

oregano

½ medium head of green cabbage, shredded

carrot, julienned

½ white onion, sliced

¼ tsp crushed red pepper (optional)

In a liquid measuring cup, mix vinegar with...

In a liquid measuring cup, mix vinegar with water, sugar, oregano and salt. Stir until the sugar and salt are dissolved.

In a large bowl mix your shredded cabbage,...

In a large bowl mix your shredded cabbage, julienned carrot, sliced onion, and red pepper (if using).

Pack the vegetables into a quart sized canning...

Pack the vegetables into a quart sized canning jar (wide mouth jars work best).

Pour the vinegar mixture over the vegetables and...

Pour the vinegar mixture over the vegetables and pack down tight. (You may not feel like you have enough brine, but after an overnight in the fridge the cabbage will start to release moisture and your brine level will rise.)

Cover and refrigerate overnight before serving.

Crispy Fried Shrimp Tacos

shrimp

corn tortillas

breadcrumbs

eggs, whisked

flour

vegetable or canola oil, for frying

----------------------------------

Cilantro Cabbage Slaw

green cabbage, shredded

red cabbage, shredded

tbsp mayo

lime, juiced

tsp salt

tsp pepper

tbsp cilantro, chopped

Spicy Aioli

mayo

tbsp Sriracha or chili paste

Easy 15 Minute Shrimp Tacos with spicy shrimp, creamy slaw and yummy sauce wrapped in warm tortilla. The best you ever tried!

15 Minute Shrimp Tacos

lb raw shrimp (peeled & deveined (I left tails on))

tbsp taco seasoning

garlic powder

oz bag slaw or 3 cups shredded cabbage

cilantro (finely chopped)

Avocado oil (for frying)

black pepper (to taste)

Easy guacamole (optional)

plain yogurt (2%+ fat)

mayo (I use avocado oil)

lime

tsp taco seasoning

cayenne

In a medium bowl, add shrimp, 1 tbsp taco seasoning, garlic powder and pepper. Stir and set aside.

In a small bowl, add yogurt, mayo, lime juice, taco seasoning, cayenne and black pepper. Stir and set aside.

Preheat large ceramic non-stick skillet on high heat and add shrimp. Cook until pink on the bottom, flip and cook until no longer gray. For more char, flip once and press on shrimp with spatula. Or you can grill shrimp on a silicone grill mat on high heat.

In a large bowl, add slaw, cilantro, salt and almost all of the sauce, reserving some for drizzling on tacos. Stir gently.

To assemble tacos, warm tortillas in a cast iron skillet on high heat for 10 seconds per side and pressing on with spatula. Fill each tortilla with 3-4 shrimps, some slaw and drizzle with sauce. Serve immediately, maybe with easy guacamole too. :)

https://content.jwplatform.com/videos/v98mYWNN.mp4

Spicy shrimp, creamy slaw, yummy shrimp taco sauce wrapped in warm fresh corn tortilla. Then a squeeze of lime juice and you are in Mexico. I promise you my taco recipe is just as good and one of my favourite healthy recipes.

Only 15 Minute Easy Shrimp Tacos Recipe | Spicy, Creamy and Healthy

lime (juice of)

Three different coleslaw dressings — mayonnaise, buttermilk, and sour cream — that are so easy, you can make them in under a minute.

How To Make 3 Easy Coleslaw Dressings

white wine or apple cider vinegar

sour cream

Meaure out all the ingredients. Place all the ingredients in a small bowl.

Pour over coleslaw and toss lightly to combine. Drizzle over coleslaw and toss to combine, or use as desired.

Rachael Ray's Burger of the Month from the October 2018 issue of Rachael Ray Every Day magazine is a Korean Barbecue Burger.

Burger of the Month: Korean BBQ Burgers

mayonnaise mayonnaise

tbsp. gochujang (Korean hot pepper paste)

sesame oil

tsp. grated peeled fresh ginger

garlic, grated

savoy, green, or red cabbage

store-bought kimchi, thinly sliced, plus a splash of the brine

scallions, thinly sliced

red onion, very thinly sliced

garlic, chopped

ginger,

(packed) brown sugar

soy sauce

tbsp. rice vinegar

cornstarch,

honey

beef

garlic,

Worcestershire sauce

Black pepper

tbsp. canola or vegetable oil

brioche burger buns

sesame seeds,

This healthy coleslaw recipe tastes amazing! It's made with a simple lemon dressing and features toasted sunflower and pumpkin seeds. It's gluten free and vegan, which means it's a perfect potluck dish (you might want to double the ingredients if you're serving a crowd). Recipe yields 4 to 6 side servings.

Simple Seedy Slaw

cabbage cabbage

green cabbage (one small cabbage will be more than plenty)

carrots

parsley

lemon juice,

garlic, pressed

cumin

In a medium serving bowl, combine the prepared purple and green cabbage, carrots and parsley. Set aside.

Measure out your seeds into a small skillet. Toast over medium heat, stirring frequently, until the seeds are fragrant and the pepitas are starting to make little popping noises. Pour the toasted seeds into the mixing bowl and toss to combine.

To make the dressing, in a small bowl, combine the olive oil with 2 tablespoons lemon juice. Add the garlic, cumin and salt and whisk until thoroughly blended.

Drizzle the dressing over the slaw and toss until all of the ingredients are lightly coated in dressing. Taste and add an additional tablespoon of lemon juice if the slaw needs a little more zip. Serve immediately or cover and refrigerate to marinate for up to several hours.

Nice recipe for healthy life...Thank you!

What a great slaw.  The cumin in the dressing added great flavour.  I had it with your Crispy Baked Potato wedges, a big green salad and a veggie burger.
Yum!

Healthy food can be delicious! Thank you for sharing this yummy recipe, I'm definitely gonna try today. Can't wait to eat this. Thank you once again!!

Made this today to go along with bowtie pasta with a lemon/caper/herring sauce. I used mostly pepitas, but also added white and black sesame seeds.  The toasted sesame sets off the cumin very nicely.

Great recipe (as usual)!!! I love the "seeds" in the slaw. The 3 colors of red &amp; white cabbage and carrot are beautiful on the plate and livened up the beauty of my meal! I added a combo of pepitas, sunflowers, chia, and hemp seed to mine! Healthy and delicious! :)

So simple and so delicious. I only had green cabbage and added a chopped jalapeño and some garlic powder for an extra kick. I recently moved into a house with a great kitchen for cooking and you seem to always have the perfect recipe for what's in my fridge!

I made the Simple Seed Coleslaw last night to have with fresh trout my neighbor brought over.  We give it 5 stars all the way. Light, fresh, colorful, crunchy!  Amazing texture and taste.  It was so easy to toss together and it made a beautiful presentation.  Thank you for the best recipe ever.

So tasty. I added a splash of apple cider vinegar for an additional bite/flavor profile. Delicious and satisfying (just like everything else on Cookie + Kate). Can't wait to try another recipe tonight!

We were invited to bring a dish to friends to share for dinner.  I suggested coleslaw.  The hostess said fine, but no mayo.  This salad was a very nice addition.  Plus I just happened to have all the vegetables from my CSA farm in my frig!

I just made this for dinner with your Vegetarian Chili and it was so good! I used 1/2 cup of Pepitas and 1/4 cup Chia seeds. The combination with the Chili (which I’ve made before and we all love) is perfect. The zippy coleslaw with the hearty Chili-Yum!
Your recipes are always so delicious. I also made your granola and the apple yogurt parfait this morning from your cookbook! Loved them! It’s been a Cookie and Kate day. Perfect!

It took me about 12 minutes of prep time to put this together (didn’t toast the seeds admittedly, just threw them in) and it was delicious! I did add a splash of vinegar as another reviewer mentioned because our family loves it and it complemented the salad nicely. Would make again.

This was really amazing! I was looking for a vegetarian recipe to bring to a work event and it was a hit!

I eliminated the carrots and garlic and it was still very flavorful.

Thank you!

This was even better than I anticipated. Definitely a keeper. Thanks for such a simple + healthy recipe.

Made this for my children and grandchildren ... thumbs up from everyone

Delicious!! I wasn't sure about the dressing when I first tasted it, but decided to trust your recipes as you have never failed me. Of course, turned out delicious and to rave reviews of my guests. Thanks for all your amazing recipes.

Fish Tacos

carrot,

scallions,

jalapeño pepper, seeded and minced (optional)

lime juice

Sugar, honey, or agave nectar (optional)*

pepper

smoked paprika

vegetable oil

cilantro leaves

avocado

Lime wedges

Salsa

Make the slaw: Place the cabbage in a colander or strainer and sprinkle with the salt. Massage and squeeze the cabbage with your hands to help it release its liquid and begin wilting. Place in the sink or over another bowl, and set aside to drain for about 15 minutes.

Using your hands, squeeze the cabbage of its excess liquid one handful at a time, and transfer to a large bowl. Add the carrot, scallions, and jalapeño if using. Toss to combine. Add the mayonnaise, lime juice, and garlic and toss to combine. Taste and season with a sweetener, salt, or pepper as needed.

Make the fish: Combine the flour, salt, pepper, and paprika in a shallow container. Pat the fish dry with paper towels, then dredge it in the flour mixture until evenly coated.

Heat the oil in a heavy (preferably cast iron) pan over medium-high heat until shimmering. Add the fish in a single layer, working in batches if needed. Cook undisturbed until golden-brown on the bottom, 2 to 3 minutes. Using a flat spatula, carefully flip the fish, but don&#x27;t worry if it falls apart a bit. Continue cooking until the second side is golden brown and the fish is opaque and flakes apart easily in the thickest part, 2 to 3 minutes more. Transfer the fish to a clean plate and flake into large chunks; keep warm.

Heat the corn tortillas, one by one, in a heavy, dry pan, until soft and warm. Wrap them in a clean kitchen towel as you go. (Alternatively, wrap them in a clean kitchen towel and warm them in the microwave for a few seconds.)

Serve the fish with the tortillas, slaw, cilantro, avocado, lime, and salsa on the side, letting each diner assemble his or her own tacos. These tacos are made and eaten immediately.

Salvadoran curtido is a lightly fermented cabbage relish. It's a salty, tangy, refreshing and delicious condiment and can be served with pupusas, tacos, bowls or more!

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