Skip to main content

One Spicy Slaw

The crisp crunchiness of coleslaw is a wonderful thing, and you can serve it with almost anything.

This version leans toward the tangy spicy side, flavored with a vinegar dressing instead of a mayonnaise-based dressing.  The recipe calls for one tablespoon of brown sugar which I think really makes it too sweet since the ketchup seems to sweeten it just fine.  So add the brown sugar, or not, depending upon your taste. 

I have a passion for a good slaw and this is one of the best with me eating up more than my share of it!  How about you, do you have a passion for coleslaw?

Spicy Coleslaw


1 small head green cabbage, finely chopped
3 or 4 green onions, chopped
1/3 cup cider vinegar
¼ cup plus 1 tablespoon water
2 tablespoons plus 1½ teaspoons ketchup
1 tablespoon brown sugar or to taste
1½ teaspoons salt
1 teaspoon red pepper flakes, or to taste
½ teaspoon freshly ground white pepper


Place cabbage and onion in a large bowl, set aside.
Combine vinegar, water, ketchup, brown sugar, salt, red pepper flakes and ground pepper in a non-reactive medium bowl.
Whisk until sugar and salt dissolve.
Taste for seasoning, stir into cabbage.
Let stand 10 minutes.
Cover, refrigerate until ready to serve.

 Cole slaw ~  the quintessential barbecue side dish!  Yum!


  1. Your 'slaw sounds really interesting Pam, I have never seen ketchup as an ingredient before, think it's well worth a try.

    Are red pepper flakes spicey? I imagine they are the same as our chilli flakes.

    Thanks for the recipe, a definite must try.

  2. Brownieville Girl, it's a little unusual with the ketchup but, it works great. The red pepper flakes are spicy and add heat also so, use much less if you don't care for the hot taste.

  3. I love slaw too and I like that I have a new recipe now! Thanks!

  4. Molto interessante questo piatto! Buon week end, kiss!

  5. Sounds really good. I will have to make this for my daughter who loves this kind of food..Happy Friday!! Winona

  6. Debbie Smith, thanks! Glad you like it!

    Italians Do Eat Better, thanks! It is a great dish! You have a great weekend also! Bacio! Ciao!

    Shabbychicdiva, hope your daughter likes it! Here's wishing you a Happy Friday!

  7. This is a interesting slaw recipe, my husband loves slaw. I wonder if I could leave out the brown sugar all together, I'm not big on too sweet things!

  8. I like this, but never knew how to make it..thanks for sharing Pam :-)

  9. Linda, you're welcome! Have a great weekend!

    Lyndsey, yes! I also do not like really sweet things and omit the brown sugar.

    Gulmohar, you're welcome and I hope you have a fun weekend!

  10. What a great twist on coleslaw. Pepper flakes are a fantastic addition.

  11. That's good!! With no ketchup for me tahnks ;)

  12. This is another recipe for me to add to my 'must try' pile - a great (& spicy !) twist on an old favourite :)

  13. Mimi, thanks! Those pepper flakes add a little heat.

    Zia Elle, that's fine. Just go with the brown sugar and forget the ketchup! You have a great weekend!

    Lynda, thank you! I know what you mean; my 'must try' pile is growing by the day!

  14. We eat cole slaw almost every night during the summer. I love the spicy kick in this!

  15. Cinnamon-Girl, we do too; eat it pretty often! It goes with about anything!


Post a Comment


I was supposed to get a nice body for summer, but there's a small problem... I like food!

I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!

Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.

Italian-Style Baked Chicken Breast Printable recipe

4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 

The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!

Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…

You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”

Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.

Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!

A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.

Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird


ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009


Total Pageviews