Sweet and Spicy Coleslaw is a kicked-up version of our Memphis Coleslaw with a hint of heat from hot sauce and a barely wet dressing.

Sweet and Spicy Coleslaw

Homemade coleslaw can be found in my refrigerator at any time. It is the easiest side ever to make and it goes with quite literally everything.

This simple made-from-scratch dressing is super simple to create from items you probably have on hand. The hot sauce brings just the right amount of heat, and that can be adjusted to your preference.

Coleslaw travels well when kept cold and a little bit goes a long way when feeding a crowd. If coleslaw bores you at times, give this recipe a try. Trust me when I say this sweet and spicy version is always a hit!

To me, celery seeds are a must for a coleslaw dressing, bringing just the right earthy bitterness to contrast the sweet and spicy dressing. While apple cider vinegar is my preference in slaws, this is a time where you could use regular vinegar if that is what you have in the pantry.

Fresh cabbage or the bag mix of slaw will work well for sweet and spicy coleslaw. I do laugh at comments I get saying, “It’s not homemade, you used slaw mix and didn’t shred your own cabbage.” Yes, yes I did use pre-shredded, and it works great!

This coleslaw pairs really well with Slow Cooker Mexican Baked Beans and Mexican Pulled Pork.

For a southwestern spin on a southern classic, stack all three for Barbecue Sundaes. My family gives this coleslaw two thumbs up and I barely managed to save a spoonful for my lunch the following day.

Spicy Coleslaw

The ingredients for the coleslaw include:

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This sweet and spicy coleslaw has plenty of crunch! It’s an unforgettable side dish.

Sweet and spicy flavors are almost always a sure win with my family. However, coleslaw? That has not always been a reason to cheer. A few years ago that changed when we tried this recipe for classic coleslaw.

Since then, we’ve tried some pretty amazing coleslaw recipes. This Sweet and Spicy Apple Coleslaw was eaten down to the very last apple slice and ribbon of cabbage.

The comment “Best Coleslaw I’ve ever tasted” was heard and there were echoes of that from almost everyone at the table. I made this for dinner guests again last night and was thrilled that it turned out so well.

A certain non-coleslaw-loving brother of mine just might have taken the serving bowl back to his chair and finished off every last bit.

Spicy Apple Coleslaw

This was the first apple coleslaw we tried, but it certainly hasn’t been the last.

We’ve been making this Sweet and Spicy Apple Coleslaw and the Cranberry Apple Coleslaw now for several years.

I love adding apples to traditionally savory dishes like these Roasted Brussels Sprouts with Apples and Bacon or this Blueberry Apple Walnut Salad. They add a terrific sweet bite to the dish and we all love that.

Spicy Coleslaw Recipe

We love spicy flavors and in coleslaw the heat is balanced by the creamy sweet dressing. Mexican Street Corn Coleslaw and Jalapeno Coleslaw are two awesome examples of that.

The Sweet and Spicy Apple Coleslaw includes a couple of ingredients that I wouldn’t have thought to include without inspiration from Chef John.

When I saw corn nuts in the original recipe, I may have stopped and stared. I don’t really even like corn nuts. It just sounded so unusual, I had to try it. And they worked!

Just a couple of tablespoons of crushed corn nuts changes the flavor and texture of the salad from very good to delicious. This is an excellent summer salad that I have made many times over the past few years.

For what it’s worth, the Tabasco sauce doe

Crisp and salty on the outside with fluffy baked potato inside, these Roasted Fingerling Potatoes are a great way to change up the average weeknight meal.

Ah, potatoes. They do so much for us! When it comes to side dishes, some kind of potato is almost always fitting. In my house, potatoes show up on the dinner table several nights a week in every form from roasted to mashed and even smashed.

I love how versatile potatoes are and how they’re equally appropriate to serve to company on a special formal occasion or on a weeknight when everyone’s in their pajamas.

This Fingerling Potatoes Recipe is like that–something about them feels a bit more “special” than your everyday Baked Potatoes (though I do still love baked potatoes), especially when paired with the chipotle garlic sauce. Yet, they’re so easy to make (and loved by my kids) that these roasted potatoes have become a permanent fixture of our everyday meals.

What are fingerling potatoes?

Fingerlings are a  small and narrow type of potato. They resemble stubby fingers in appearance, thus the name. They have a delicate and thin skin that doesn’t need to be peeled and their unique look makes them so much fun to serve!

These tubers are often confused with new potatoes, although they aren’t interchangeable. While new potatoes are potatoes that are small due to being harvested early in the season, fingerling potatoes are fully matured.

Oven Roasted Fingerling Potatoes

Fingerlings are much quicker to prep and roast than

Tender pasta and mouthwatering flavorful tomatoes are tossed together with a tangy-sweet dressing to make a versatile Tomato Pasta that can be served warm, cold, or at room temperature.

This is perfect for summer barbecues and potlucks, as it can be left out for a couple of hours without any issues.

Tomato Pasta

While this just might be the easiest pasta recipe I’ve ever made, it’s also one of my favorites for flavor. I eat this pasta hot, cold, room temperature, it’s fantastic however you serve it.

With just a few ingredients, you can mix up a batch of marinated tomatoes in the morning, let them rest on the counter or in the fridge for the day, then toss the tomatoes with pasta for dinner.

This is delicious right after it’s stirred together, but it only gets better after spending a while in the fridge. I’ve found I like the leftovers even more than when first made.

So, take my advice and make the full recipe. The pasta will keep nicely for a few days and can be eaten cold for easy lunches or warmed up for a hot meal too.

With some sliced grilled chicken added to the pasta, this is a hearty dinner the whole family enjoys. I typically stir together the pasta and tomatoes as a pasta salad and store it in the fridge.

When I’m ready for dinner, I combine the pasta and chicken in the skillet and warm it up for a quick minute. You can even toss in a couple of handfuls of baby spinach or some sauteed mushrooms.

A sprinkling of Parmesan is another great way to finish the recipe. With this tomato pasta tucked in the fridge, you have endless dinner options at your fingertips.

Tomato Pasta Recipe

1. Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Drain, but do not rinse.
2. Combine

Perfectly bite-size Marinated Tomatoes are seasoned with a combination of oil, vinegar, and spices along with just the right amount of sweetness.

I’ve always liked tomatoes, but these tomatoes are irresistible!

I’m feeling very Mary Poppins over here as I realize that just a spoonful of sugar has transformed my much-loved tomatoes into something altogether different!

I made these marinated tomatoes for the first time 11 years ago the day after Ree posted them. This recipe is adapted from and with thanks to Missy via The Pioneer Woman.

Marinated Tomatoes

I am sold on this flavor combination. I couldn’t stay out of them all afternoon as they were marinating on the counter and in the refrigerator.

I kept telling myself I needed to stir them to make sure they were marinating just right. Somehow that wound up in a taste or two each time. Consider yourself warned, these are addicting.

Marinated Tomatoes Recipe

1. Place the halved tomatoes in a large mixing bowl and sprinkle with sugar, salt, pepper, parsley, basil, and thyme. Add the oil, vinegar, and garlic.
2. Toss well and then allow the tomatoes to marinate at room temperature or in the refrigerator for a few hours. The tomatoes will create their own amazing marinade as they rest.

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