Tuesday, September 10, 2013

Sweet and Hot Pineapple Jalapeno Slaw

Well, the last 4 weeks have been crazy.  What with oral surgery, school starting, volleyball and football practice for the kids and my computer crashing, sharing recipes has been spotty, at best.  Now, the games have started so there is even more running, which leads me to my next sentence.  Sometimes it's easier when you don't have to reinvent the wheel.

What do I mean by that?  By now, you guys know that I prefer to make most things from scratch.  It's how I grew up and how I learned to cook, so now it's ingrained in me.  However, there are some shortcuts I am perfectly happy taking.  This recipe highlights one of those.  I could easily make a slaw dressing myself but if I am lucky enough to find a store-bought dressing that I like, why not take the easy way now and then?

Here's your Cast of Characters.

1 Package shredded red cabbage
1 Package broccoli slaw
1 Bunch cilantro, chopped
2 - 3 jalapenos, chopped*
1 - 15 Oz. jar pineapple slaw dressing**
1/2 Tsp. McCormick Perfect Pinch Southwest Sweet & Smoky blend
1/4 Tsp. cayenne pepper ***

In a large bowl, add both packages of slaw, cilantro and jalapenos *(depending on how much heat you want, leave in some or all of the seeds and membranes).

Pour dressing over top and add seasonings.

**(If you can't find pineapple slaw dressing, buy a jar of your favorite brand and add a small can of crushed pineapple with juice.)

Mix well until thoroughly combined.  ***(Again, if you want it a little spicier, add more cayenne pepper gradually.)

Cover and refrigerate for a couple of hours before serving either, by itself, or topping your favorite barbecue sandwich.