I get so lazy in the kitchen in the summer. There’s so much good stuff right outside in the garden and the CSA box that I rarely have a menu plan or make actual recipes. Our kids don’t go to school yet, but I still feel like the beginning of Fall is a sort of new year. I make many more soups and make-ahead meals as the weather cools, whereas in the summer, whatever is ripe in the garden dictates our menus.
While I love cole slaw, I haven’t been a huge cabbage fan until more recently. I’ve really been branching out with cabbage this year. Our CSA had loads of cabbage this fall. It stores well in the fridge, so I’ve had a few weeks to figure out different ways to use it. I used lots for various krauts and soups and froze quite a bit too, but I was looking for something a little different when I came across a recipe for barbecue cole slaw. This salad tasted like a summer cook-out on a plate (and a bit healthier than your typical summer cook-out). I think it should be a stable on every Labor Day menu as a great send-off to summer.
barbecue cole slaw
- 1 medium red onion
- 1 chicken breast
- 1/4 cup barbecue sauce (I use this recipe)
- 1 small head cabbage
- 3 medium carrots
- 1 sweet pepper (optional)
- 1 jalapeno (leave out seeds for less kick)
- 1 avocado
- 1 tbsp plain yogurt
- Juice of one lemon (or lime)
- 2 tbsp olive oil
- Salt and pepper to taste
For the dressing:
- Cook the chicken by whatever method you choose. I had some leftover from grilled kabobs the night before, so that's what I used. This would be a great use of leftover rotisserie/roast chicken too.
- If you have a food processor, this recipe comes together in no time. Put the shredding attachment on the food processor, and throw the cabbage, carrots, onions, and peppers in the processor (I prefer to just slice the pepper and onion separately). If you don't have a food processor, slice the vegetables thinly.
- Put the remaining ingredients (jalapeño, avocado, yogurt, lemon juice, olive oil, salt and pepper) in a blender, food processor, or using a stick blender and blend until creamy.
- Pour the dressing over the vegetables and mix thoroughly. If at all possible, refrigerate for at least two hours for the flavors to meld together.
- Shred or chop the chicken just before serving. I like to plate each serving individually. Put the slaw on the plate, top with the chicken and drizzle each plate with barbecue sauce.