Sweet & Spicy Coleslaw Recipe on the Food Network

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I actually am one of those rare people where coleslaw beats out potato salad.  Most likely because I love how it tastes with biscuits.  Growing up, spent a lot of Sundays at KFC.  I hated the chicken because it always tasted soggy to me, but I loved the biscuits and coleslaw.  Now, if I wanted the flavor burst of comfort that biscuit & coleslaw brings, I’d make the coleslaw myself because Cabbage is one of my top 50 ingredients that makes it to my shopping list monthly.  As a single person, it’s hard to eat a whole head of cabbage by yourself, so I would generally sautee half and use the other half to make coleslaw.

I can make garlic cheddar drop biscuits at home and have my cole slaw ready to go!   Coleslaw goes good as a side dish or topping.  From sandwiches to tacos, coleslaw adds the veggies you need!  I found this easy Sweet & Spicy recipe on the Food Network and as you master the art of the slaw, you can opt for a vinegar based one without the mayo or choose to amp up the ingredients with what you love!

Coleslaw is a great way to utilize excess veggie ingredients to reduce food waste.  By reducing food waste, you are helping make the planet a better place and helping your pocket book at the same time.  You’re no longer throwing that money in the garbage and letting the extra food sit in a landfill, contributing to manmade global warming.  Waste not, want not… and I’m sorry, not sorry, we want the planet.

What you’ll need:

  • Cabbage
  • Carrots
  • Onion
  • Mayo
  • Mustard
  • Apple Cider Vinegar
  • Sugar
  • Cayenne Pepper
  • Salt & Pepper
  • Jalapeño (optional – stretch kick)

Stretch Tip – Eat with or on a sandwich or taco in lieu of Iceburg lettuce! No hard rules on coleslaw, feel free to add in additional ingredients that may go to waste, ie. Bell peppers, peanuts, radish, cucumbers, etc.

Get Recipe

Photo & Recipe by Food Network & Patrick & Gina Neely

 

 

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