Cole Slaw is another quick side dish. It’s even faster if you buy the pre-shredded cabbage and carrots, which I did this past week. This recipe is a little lighter because it is not too heavy on the mayo. You can also use Miracle Whip and it still tastes great. The taste is just a little sweeter, so you may want to use less honey. This same dressing also works really well with broccoli slaw.
We love the crisp crunch of coleslaw as a side for burgers, barbecue sandwiches, and even fried fish. Although, that’s really the Tennessee guy I married. New Orleanians generally like a good potato salad with our fish, but that’s another recipe for another day.
- 1-16oz. bag of Shredded Cabbage and Carrots
- 1/3 c. + 1 Tbsp. mayonnaise
- 2 1/2 Tbsp. apple cider vinegar
- 1 Tbsp. honey
- 1/2 tsp. salt
- 1 tsp. pepper
- 1/2 tsp. onion powder
Place the cabbage and carrots in a large bowl. In a separate bowl combine the mayo, vinegar, honey, salt, pepper, and onion powder. Stir until well combined and add to the cabbage. Stir until all of the veggies are covered in dressing. Serve and enjoy!
My children LOVE kale! For a while they were obsessed with kale chips like the rest of the world. What’s not to like? You get to flavor them any way you want, they’re crunchy and salty and just yummy. But…there is always a but. Their father wouldn’t eat kale chips.
I would sauté kale for him and make kale chips for the kids. My oldest became more adventurous and started eating the sautéed kale, but my middle and little would not. I was determined not to make two types of kale every. single. time. Once in a while was one thing, but it was getting ridiculous, especially with the amount of kale we were eating. When I came up with this recipe, it solved my problems.
The honey and balsamic vinegar mixed with the caramelized onions takes away some of the bitterness that is not always appealing to younger palates. Kale chips are still popular, but this is a flavor filled side dish that satisfies everyone in the house!
- 1 lb kale, rinsed and chopped
- 2 Tbsp butter
- 2 Tbsp olive oil
- 2 medium onions, thinly sliced
- 2 gloves garlic, minced
- 2 c chicken or vegetable broth
- 1/4 c balsamic vinegar
- 1-2 Tbsp honey
- salt and pepper to taste
In a large pot, over medium heat, heat the butter and olive oil. Once the butter has melted, add your sliced onions. Cook them over medium heat, stirring occasionally, until they start to caramelize.
This may take a while_10-15 minutes or so. Be patient. Cooking them slowly releases all the delicious sugars in the onions. The longer you cook them the softer and more sugary they get. So if you want to get these nice and brown before adding the kale, go for it. It will only get better. Add the minced garlic, stir, and cook about 2 minutes more. Add the chopped kale, broth, vinegar, salt, and pepper and stir. Drizzle honey and stir again. Start with a tablespoon and adjust as needed for your taste. Cover the pot and allow the kale to cook until it wilts and is tender. It should take around 10 minutes. Enjoy!