Sweet + Salty+Tangy + Crunchy = Delicious and Unique Coleslaw
I am always looking for new and tasty side dishes to serve up throughout the summer. One day on Pinterest I stumbled upon a recipe for apple bacon coleslaw. I did some more poking around and actually found that there were lots of variations of this type of recipe out there. In true Diva form I pulled from several of the recipes and came up with this one. It, of course, is the best. 😉
Not only did the flavors compliment each other well but so did the textures. Coleslaw usually tends to all be the same consistency but the sweet apples added a really nice crunch to the mix and went so well with the salty bacon and tang from the dressing. I really like to enjoy this dish with some BBQ chicken or ribs for a perfect summer meal.
1/4 c cider vinegar
1 c mayonnaise
1/4 c sugar
1/4 orange juice
2 tbsp lemon juice
2 teaspoons kosher salt
1 tsp pepper
1 fennel bulb, shredded
1 cabbage head, shredded
6 strips of bacon, cooked and chopped
2 green onions, thinly sliced
1/2 c parsley leaves, chopped
4 firm apples, chopped
- In a medium bowl whisk together the vinegar, mayonnaise, sugar, orange juice, lemon juice, salt and pepper until most of the sugar is dissolved.
- Place the fennel, cabbage, bacon, green onions, parsley, and apples together in a bowl and mix together.
- Pour the dressing over the coleslaw and toss to coat.
- Cover and place in the fridge until ready to serve.
If you think this recipe looks great then check out these ones too!
Kohlrabi Dill Coleslaw
Crunchy Pea Salad
It may technically be spring, but this diva is ready for summer (and Cinco de Mayo)! With the warmer months quickly approaching, there is no better way to beat the heat than with a homemade margarita. Until recently, I was a margarita purist. I rarely deviated from the traditional lime margarita, on the rocks, no salt. This week I had a couple of overly ripe mangoes that we never got around to eating. I decided to be adventurous and make my first ever mango margaritas. Oh. My. God. I am officially hooked on mango margaritas! These were the BEST margaritas I have ever had in my life! They were the perfect treat after we got home from a hot hike in the sun. My husband is a beer guy and he happily drank two of these fabulous concoctions. They were the perfect balance of sweet and tangy, intoxicating and perfectly drinkable. The texture from the mangoes makes these super smooth and almost creamy. So go dust off your blender, and give these fabulous mango margaritas a try! Add some island music, giant sunglasses, perhaps a cabana boy, and a batch of these margaritas and you are ready to ring in summer!
Note: Makes four margaritas.
2 c fresh mangoes, chopped (Frozen mangoes may be substituted. See note below.)
1/2 c lime juice
1 c silver tequila
1/2 c orange liquor (I prefer Grand Marnier or Cointreau)
2 tsp sugar
2 c ice
Note: You can substitute frozen mangoes for fresh. However, if you decide to do so, be sure to start with one cup of ice and add more as needed while blending.
4 lime slices (for garnish)
2 tbsp sugar (to put on the rim of the glass)
- In a large blender combine the mango, lime juice, tequila, triple sec, sugar, and ice.
- Blend until smooth. Add additional ice if needed to reach desired consistency.
- Use one of the limes to wet the edge of the glasses.
- Place the 2 tablespoons of sugar on a small plate and dip the rim of the glass into the sugar to coat all the way around.
- Pour the margaritas into the glasses and store any extra in the freezer until ready to drink.
Looking for more creative margarita recipes? Maybe you will love these!
Grapefruit Margaritas on the Rocks
Cucumbers are one of my all time favorite summer veggies. I just slice them up and eat them plain. There are also lots of other wonderful healthy ways to enjoy the fresh veggie. This is one of my new favorite ways to prepare cucumbers. The dressing makes your taste buds come to life. It is tangy and very refreshing. Perfect for a warm afternoon! This recipe pairs great with pretty much any protein and is a fabulous addition to your summer cookouts. You can whip this salad up super quick and it is incredibly healthy all around. Low cal, low carb, and delicious! What more could you want in a recipe?
2 cucumbers, thinly sliced (peeled is optional)
1 red onion, thinly sliced
2 tbsp lemon juice
1 c plain Greek yogurt
1 tsp fresh dill, chopped
1/2 tsp sugar
salt and pepper to taste
- In a medium bowl combine the cucumbers and onions.
- In a small bowl mix together the lemon juice, Greek yogurt, dill, sugar, salt, and pepper.
- Pour the dressing over the cucumbers and toss to coat.
- For a nice presentation sprinkle with a little extra chopped dill.
- Place in the fridge and chill until ready to serve.
I have traveled to the Hawaiian Islands several times and I can’t even begin to describe how incredible the regional cuisine is. Hawaii is known for it’s tropical fruits grown in rich volcanic soil and some of the best quality fish in the world. Every time I make this vibrant colored salsa it takes me back to the islands. It goes great served with just tortilla chips, but pairs incredibly well with grilled fish, shrimp tacos, and crab cakes. Another favorite way to dish it up is over warmed Brie served with Triscuits. It may seem like more of a summer recipe, but I enjoy making it year round. Mix yourself up a refreshing Mai Tai and pretend like you are on an island getaway while you are enjoying this tropical treat.
2 mangos, diced
1 jalapeño, diced (deseed the pepper if you don’t want it to be too hot)
1/4 red bell pepper, diced
1 green onion, chopped
2 tbsp cilantro, chopped
2 tbsp lemon juice
4 tbsp rice vinegar
2 tsp sugar
pinch of salt
- Mix together mangos, jalapeño, red bell pepper, green onion, and cilantro.
- In a separate small bowl mix together lemon juice, rice vinegar, sugar, and salt until sugar and salt are dissolved.
- Pour liquid mixture over salsa and mix well.
- Cover and allow to chill for at least 30 minutes before serving.
See my crab cake recipe here for a great pairing for this mango salsa (skip the spicy remoulade if serving with the mango salsa):