Type what you have

Ingredients

• ✓ coleslaw mix
• ranch dressing
• seafood seasoning
• rockfish
• hard taco shell
• sour cream
• cilantro
• lime juice
• cumin
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix ranch dressing and seafood seasoning together. Place rockfish on a rimmed baking sheet and brush fish with ranch mixture.
3. 3 Bake in the preheated oven until fish flakes easily with a fork, about 25 minutes.
4. 4 Meanwhile, mix coleslaw mix, sour cream, cilantro, lime juice, cumin, salt, and pepper together in a bowl. Refrigerate until ready to serve.
5. 5 Reduce oven temperature to 325 degrees F (165 degrees C). Arrange taco shells on a baking sheet and bake until crisp, 6 to 7 minutes.
6. 6 Separate cooked rockfish into 1- to 2-inch pieces. Place slaw inside taco shells and top with rockfish pieces. Serve immediately.

By thedailygourmet

Ingredients

• ✓ coleslaw mix
• vegetable oil
• ground beef
• onion
• beef broth
• tomato
• water
• brown sugar
• lemon juice
• salt
• long-grain rice

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add coleslaw mix and onion; cook for 4 minutes. Add broth, tomatoes, water, brown sugar, lemon juice, and salt.
2. 2 Bring mixture to a boil, add rice, and reduce heat to medium-low. Cover and let simmer until rice is tender, about 45 minutes.

By Bethany92

Ingredients

• ✓ coleslaw mix
• ground beef
• pinto bean
• kidney bean
• tomato
• green chile pepper
• tomato
• corn
• tomato juice
• water
• greek seasoning

Instructions

1. 1 In a large pot over medium heat, cook beef until brown; drain.
2. 2 Return meat to pot with pinto beans, kidney beans, diced tomatoes with green chiles, Italian-style diced tomatoes, tomato juice, water, coleslaw mix and Greek seasoning. Simmer over low heat 1 hour.

By Kimberly Adams

Ingredients

• ✓ coleslaw mix
• cooking spray
• malt vinegar and sea salt chips
• egg white
• cod
• green onion
• greek yogurt
• honey mustard
• apple cider vinegar
• celery seed
• salt
• black pepper
• slider bun

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Place a wire rack on a rimmed baking sheet and spray the rack with cooking spray.
2. 2 Place chips in a blender in batches and process to the consistency of bread crumbs. Transfer chips to a flat plate.
3. 3 Beat egg whites together in a bowl. Dip a piece of fish in egg white, coat in chip crumbs, and place on the prepared rack. Repeat with remaining fish. Spray fish with cooking spray.
4. 4 Bake in the preheated oven for 15 minutes. Turn on the broiler and broil fish until brown and crispy, about 5 minutes.
5. 5 While fish is cooking, combine coleslaw mix and green onions in a large bowl. Whisk yogurt, honey mustard, vinegar, celery seed, salt, and pepper together in a separate bowl. Pour dressing over coleslaw mix and toss to combine.
6. 6 Place a piece of fish on the bottom half of each slider bun and top with coleslaw.

By Soup Loving Nicole

Ingredients

• ✓ coleslaw mix
• red onion
• apple cider vinegar
• olive oil
• mustard
• white sugar
• celery seed
• salt
• black pepper
• cod
• blackening seasoning
• paprika
• olive oil
• hamburger bun

Instructions

1. 1 Combine coleslaw mix, onion, vinegar, oil, mustard, sugar, celery seed, salt, and pepper in a large bowl. Stir until evenly combined. Set aside.
2. 2 Lay cod fillets on a clean work surface. Sprinkle 1/2 of the blackening seasoning and 1/2 of the paprika over the fillets. Flip fillets over and sprinkle with remaining blackening seasoning and paprika. Brush olive oil over both sides of the fillets.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill fish for 3 minutes. Flip and grill for 3 minutes more.
4. 4 Cut fillets in half and place each half on a hamburger bun. Top with reserved slaw.

By Soup Loving Nicole

Ingredients

• ✓ coleslaw mix
• tilapia fillet
• taco seasoning mix
• olive oil
• taco shell
• yogurt
• lime juice
• sugar
• lime zest
• salt
• cilantro
• jalapeno pepper
• tomato

Instructions

1. 1 Season tilapia fillets with taco seasoning.
2. 2 Heat oil in a 12-inch skillet over medium heat. Cook fish in hot oil until fish flakes easily with a fork, 3 to 4 minutes per side. Remove from heat and cut into bite-size pieces.
3. 3 Preheat oven to 325 degrees F (165 degrees C).
4. 4 Heat taco shells in preheated oven until crisp, about 5 minutes.
5. 5 Mix yogurt, lime juice, sugar, lime zest, and salt together in a large bowl. Stir in coleslaw mix, cilantro, and jalapeno; let stand 5 minutes.
6. 6 Spoon about 1/4 cup fish and 1/4 cup coleslaw mixture into each taco shell. Top each with 1 tablespoon tomato.

By irvinetustin

Ingredients

• ✓ coleslaw mix
• chicken breast
• olive oil
• salt
• black pepper
• water
• bbq sauce
• mayonnaise
• red wine vinegar
• sugar
• sweet roll
• aluminum foil
• slow cooker liner

Instructions

1. 1 Preheat the grill to high heat.
2. 2 Line a hot grill with Reynolds Wrap® Heavy Duty Aluminum Foil.
3. 3 Coat the chicken breasts with the oil and season on all sides with salt and pepper.
4. 4 Place the chicken breasts directly on the hot grill lined with foil and cook for 3 to 4 minutes on each side or until grill marks have formed.
5. 5 Transfer the chicken in a slow cooker lined with a Reynolds® Slow Cooker Liner and pour in water and BBQ sauce and cook on high heat for 3 hours or low heat for 5 hours.
6. 6 Pull the chicken apart using two forks until it is shredded and keep warm.
7. 7 Mix together the coleslaw mix, mayonnaise, vinegar, sugar and salt and pepper until combined.
8. 8 Serve the pulled chicken on sweet rolls and top off with some creamy coleslaw.

By Reynolds KitchensR

Ingredients

• ✓ coleslaw mix
• hot sausage
• chicken broth
• tomato
• celery
• potato
• carrot
• onion
• garlic
• bay leaf
• salt
• black pepper
• heavy cream

Instructions

1. 1 Heat a stock pot over medium heat. Crumble sausage into the pot; cook and stir until completely browned, 5 to 7 minutes.
2. 2 Pour chicken broth into the pot; add tomatoes, coleslaw mix, celery, potatoes, carrots, onion, garlic, bay leaves, salt, and pepper. Bring the liquid to a boil, reduce heat to medium low, and simmer until vegetables are tender, 45 minutes to 1 hour. Stir cream into individual servings.

By Phyllis Trinke Funk

Ingredients

• ✓ coleslaw mix
• cooking spray
• greek yogurt
• green onion
• lime juice
• kosher salt
• black pepper
• sweet potato
• olive oil
• chili powder
• whitefish
• egg
• water
• puffed corn cereal
• corn flakes

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a 10x15-inch baking pan with foil and coat lightly with nonstick cooking spray.
2. 2 Stir together yogurt, green onions, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in coleslaw. Cover and refrigerate until chilled, about 1 hour.
3. 3 Arrange sweet potatoes on prepared pan. Drizzle with 1 tablespoon oil. Sprinkle with chili powder and 1/4 teaspoon salt; toss to coat. Bake in preheated oven until tender and browned, 20 to 25 minutes.
4. 4 Rinse fish and pat dry with a paper towel. Stir together egg and water in a shallow dish. Mix together cereal, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in another shallow dish. Dip each fillet in egg mixture, letting excess drip off; dip in cereal mixture, turning to coat.
5. 5 Heat remaining 1 tablespoon oil in a 10-inch oven-safe skillet over medium-high heat. Add fish and cook until just golden, about 3 minutes. Turn fish. Transfer skillet to oven. Bake until fish flakes easily, about 15 minutes. Serve with sweet potatoes and slaw.

By oldmanwendel

Ingredients

• ✓ coleslaw mix
• chipotle hot sauce
• rice vinegar
• soy sauce
• ginger
• agave syrup
• olive oil
• sesame oil
• ground turkey
• salt
• black pepper
• red bell pepper
• green onion
• garlic
• sesame seed

Instructions

1. 1 Mix chipotle hot sauce, rice vinegar, soy sauce, ginger, and agave syrup together in a small bowl to make sauce.
2. 2 Heat olive oil and sesame oil in a wok or large skillet over medium heat. Add ground turkey; cook, stirring to break up clumps, until juices run clear, about 6 minutes. Season with salt and pepper. Transfer to a bowl, reserving juices in the wok.
3. 3 Combine coleslaw mix, red bell pepper, green onions, and garlic in the wok; cook and stir over medium heat until slaw is slightly wilted, 1 to 2 minutes. Add sauce; mix to combine, about 1 minute. Return turkey to the wok and stir until heated through, 2 to 3 minutes.
4. 4 Sprinkle sesame seeds over slaw before serving.

By Matt Wencl

Ingredients

• ✓ coleslaw mix
• tomato
• onion
• cilantro
• jalapeno pepper
• garlic salt
• lime
• ranch dressing
• vegetable oil
• mexican beer
• batter mix
• cod
• corn tortilla
• mexican cheese blend
• lime
• sriracha sauce

Instructions

1. 1 Combine tomatoes, onion, cilantro, jalapeños, 1 tablespoon jalapeño juice, and garlic salt in a bowl. Pour lime juice over top. Cover with plastic wrap. Refrigerate until needed.
2. 2 Toss coleslaw mix and ranch dressing together in a bowl; set aside until needed.
3. 3 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
4. 4 Combine beer and batter mix in a bowl. Dip cod into batter to coat.
5. 5 Lower cod carefully into the hot oil in batches. Fry until cooked through and coating is golden brown, 4 to 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Repeat with remaining cod.
6. 6 Wrap corn tortillas in wet paper towels. Microwave on high until warm, about 1 minute.
7. 7 Stack 2 tortillas on a plate; top with cod, Mexican cheese, coleslaw mixture, and tomato salsa. Squeeze 1 lime wedge over top; drizzle with Sriracha. Repeat with remaining tortillas, cod, cheese, coleslaw mixture, tomato salsa, lime wedge, and Sriracha.

By Nancy Kopperud

Ingredients

• ✓ coleslaw mix
• cilantro
• greek yogurt
• chipotle pepper in adobo sauce
• red wine vinegar
• adobo sauce
• chipotle pepper
• salt
• white fish
• salt
• cilantro
• cumin
• oregano
• all-purpose flour
• cornstarch
• cayenne pepper
• oil
• flour tortilla
• avocado
• tomato

Instructions

1. 1 Make chipotle slaw: Mix together coleslaw mix, cilantro, yogurt, peppers, vinegar, adobo sauce, and salt in a large bowl until well combined. Set aside in the refrigerator.
2. 2 Make tacos: Cut fillets into 2-ounce portions. Season with 1 teaspoon salt, dried cilantro, cumin, and oregano. Allow to rest while combining flour, cornstarch, cayenne, and remaining 1 teaspoon salt in a shallow dish.
3. 3 Dip each fillet in flour mixture, shaking off excess. Set aside for at least 5 minutes.
4. 4 Meanwhile, heat 1-inch oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
5. 5 Fry coated fish in hot oil until golden and fish flakes easily with a fork, about 3 minutes per side. Drain on a paper towel-lined plate.
6. 6 To assemble, top each tortilla with a fried fillet, 1/4 cup slaw, and slices of avocado and tomato.

By miss_maya

Ingredients

• ✓ coleslaw mix
• corn tortilla
• dill
• cajun seasoning
• cayenne pepper
• sour cream
• lime
• tilapia fillet
• garlic
• vegetable oil
• red pepper
• onion
• lime
• dill
• cayenne pepper
• sour cream
• mayonnaise
• blue cheese salad dressing
• red pepper oil
• lime

Instructions

1. 1 Whisk juice of 1 lime, 2 tablespoons red pepper oil, blue cheese dressing, mayonnaise, sour cream, 1 teaspoon cayenne pepper, and 1/2 teaspoon dill in a bowl until combined. Cover and place aioli sauce in freezer until ready to serve.
2. 2 Place coleslaw mix in a medium bowl. Add juice of 1 lime, 1/2 cup red pepper oil, onion, and chopped roasted red pepper. Toss together until slaw is thoroughly mixed.
3. 3 Heat 1 1/2 tablespoon vegetable oil in a skillet over high heat. Add garlic; cook until slightly browned, about 1 minute. Add tilapia; saute until starting to brown, about 2 minutes. Add juice of 1 lime, sour cream, cayenne pepper, Cajun seasoning, and dill. Cook and stir until tilapia is browned, about 4 minutes more. Reduce heat to low.
4. 4 Heat the remaining vegetable oil in a smaller skillet over medium heat. Add tortillas 1 at a time. Cook until bubbles form and tortillas are lightly browned, about 1 minute per side.
5. 5 Place a portion of the tilapia on each tortilla. Top with coleslaw mixture and chilled aioli sauce.

By Age Of Taurus

Ingredients

• ✓ coleslaw mix
• jalapeno pepper
• black pepper
• salt
• dijon mustard
• mayonnaise
• lime
• water
• cilantro
• avocado
• black pepper
• salt
• lime
• cilantro
• corn tortilla
• olive oil
• flounder fillet
• black pepper
• salt
• brown sugar
• cumin
• chili powder
• cayenne pepper
• paprika
• garlic powder

Instructions

1. 1 Combine garlic powder, paprika, cayenne pepper, chili powder, cumin, brown sugar, salt, and black pepper in a small bowl. Rub the mixture on both sides of the fish.
2. 2 Heat oil in a large skillet over medium heat. Place fish in the hot skillet and cook until the outside has browned and fish is flaky, 4 to 5 minutes per side. Remove from heat and break fillets into pieces.
3. 3 Heat tortillas in the same skillet over low heat until warm, about 30 seconds per side.
4. 4 Prepare coleslaw: Combine coleslaw mix, cilantro, lime juice, salt, and pepper in a bowl and mix until well combined. Set aside.
5. 5 Prepare avocado sauce: Combine avocado, cilantro, water, lime juice, mayonnaise, Dijon mustard, salt, and pepper in a blender or food chopper; blend until smooth. Stir in jalapenos.
6. 6 Evenly distribute the fish into each tortilla, add in some slaw, and top with a heaping spoon of the avocado sauce.

By Nancy Vargas

Ingredients

• ✓ coleslaw mix
• kaiser roll
• black pepper
• salt
• cider vinegar
• molasses
• hot pepper sauce
• honey
• ketchup
• garlic
• vegetable oil
• white vinegar
• black pepper
• salt
• hot sauce
• dijon mustard
• mayonnaise
• garlic
• maple syrup
• molasses
• honey
• hot sauce
• beef stock
• pork butt roast
• paprika
• salt
• red pepper flake
• black pepper
• garlic powder
• brown sugar

Instructions

1. 1 Combine brown sugar, garlic powder, 2 tablespoons black pepper, red pepper flakes, 2 tablespoons salt, and paprika in a bowl. Rub the spice mixture over pork butt, cover, and refrigerate 5 hours or overnight.
2. 2 Pour beef stock and 1/2 cup hot sauce in a pressure cooker. Stir in 3 tablespoons honey, 1 tablespoon molasses, maple syrup, and 4 crushed garlic cloves. Place the pork butt in the pressure cooker, seal the lid, and bring up to low pressure over high heat. Reduce the heat to low, maintaining low pressure, and cook for 2 hours.
3. 3 While the pork is cooking, make the coleslaw. Mix mayonnaise, Dijon mustard, 1 teaspoon hot sauce, white vinegar, 1 teaspoon salt, and 1 teaspoon black pepper in a bowl. Add the coleslaw mix and toss to coat. Cover and refrigerate.
4. 4 Turn off the heat and let the pressure reduce naturally; remove the lid and let the pork rest for 5 minutes. The meat should shred easily with a fork; if it doesn't fall off the bone, reseal the lid, turn on the heat, return the pressure cooker to low pressure, and cook for another 30 minutes.
5. 5 Remove meat from the pressure cooker, reserving 1/4 cup cooking liquid. Shred the meat using two forks and set aside.
6. 6 Heat vegetable oil in a saucepan over medium heat. Stir in 5 cloves of garlic; cook and stir until the garlic is fragrant and just starting to turn brown, about 3 minutes. Remove from heat and stir in ketchup, 1/2 cup honey, 2 tablespoons hot sauce, 2 tablespoons molasses, cider vinegar, and reserved cooking liquid. Season with salt and black pepper to taste. Bring the sauce to a simmer over medium heat.
7. 7 Fill each Kaiser roll with two big forkfuls of pork, two tablespoons of barbeque sauce, and 2 spoonfuls of coleslaw.

By valerio

Ingredients

• ✓ coleslaw mix
• bean sprout
• sourdough bread
• margarine
• honey mustard
• havarti cheese

Instructions

1. 1 In a medium bowl, toss together the coleslaw mix and bean sprouts.
2. 2 Spread one side of each bread slice with margarine. Spread opposite side of 4 slices with honey mustard. Layer the honey mustard side of the 4 bread slices with the coleslaw mixture and cheese. Top with remaining 4 bread slices, margarine side out.
3. 3 In a large skillet over medium heat, cook the sandwiches about 2 minutes on each side, until the cheese has melted and the bread is golden brown.

By COURTNEYSUNSHINE

Ingredients

• ✓ coleslaw mix
• ground beef
• onion
• white rice
• tomato soup
• water

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Heat a large skillet over medium-high heat, and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
3. 3 Layer the coleslaw mix, rice, and ground beef in a 9x13 inch baking dish. Combine the soup and water in a medium bowl. Pour the soup over the top of the ground beef. Cover with foil.
4. 4 Bake for 1 hour and 15 minutes, or until the rice is tender.

By Debby Allen

Ingredients

• ✓ coleslaw mix
• red grape
• carrot
• mayonnaise
• mustard
• blue cheese
• white sugar
• cider vinegar

Instructions

1. 1 In a large bowl, whisk together the mayonnaise, mustard, cheese, sugar and vinegar. Add the coleslaw mix, grapes and carrots and stir until evenly coated. Chill until serving.

By Sara

Ingredients

• ✓ coleslaw mix
• lemon juice
• olive oil
• garlic
• tarragon
• dijon mustard
• kosher salt
• buttermilk
• hot pepper sauce
• cayenne pepper
• chipotle pepper
• black pepper
• shrimp
• whole wheat panko bread crumb
• whole-wheat hoagie roll

Instructions

1. 1 Whisk lemon juice, oil, garlic, tarragon, mustard, and 1/4 teaspoon kosher salt together in a bowl. Add coleslaw mix and toss to coat.
2. 2 Whisk buttermilk, hot sauce, cayenne, chipotle pepper, black pepper, and remaining salt together in another bowl. Add shrimp to buttermilk mixture, tossing to coat; let marinate about 5 minutes.
3. 3 Add 2/3 cup panko to a shallow dish. Remove shrimp from buttermilk mixture, letting excess drip off. Working in 3 batches, dredge 1/3 of the shrimp in 2/3 cup panko, turning evenly to coat. Transfer to a baking sheet and repeat with remaining shrimp and panko.
4. 4 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
5. 5 Working in batches if necessary, arrange shrimp in a single layer in the fryer basket. Cook, turning once, until shrimp are golden brown and cooked through, about 8 minutes.
6. 6 To serve, put coleslaw in rolls and top with shrimp.

By lkb

Ingredients

• ✓ coleslaw mix
• pork sausage
• carrot
• green onion
• garlic
• soy sauce
• sesame oil
• sunflower seed
• ginger

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir pork sausage in the hot skillet until browned and crumbly, 5 to 7 minutes.
2. 2 Add coleslaw mix, carrots, green onions, garlic, soy sauce, and sesame oil. Cook and stir until vegetables are tender, 7 to 10 minutes. Stir in sunflower seeds and ginger.

By Cara

Ingredients

• ✓ coleslaw mix
• carrot
• shiitake mushroom
• garlic
• hoisin sauce
• soy sauce
• pork loin roast
• flour tortilla
• green onion
• sesame oil

Instructions

1. 1 Place 1/2 of the coleslaw mix and 1/2 of the carrots in a slow cooker. Add mushrooms; toss to combine. Stir in garlic. Add 1/2 cup hoisin sauce and soy sauce and stir to combine. Place pork on top of vegetables. Cover and cook on Low until pork is fork-tender, 4 to 5 hours.
2. 2 Shred pork using 2 forks. Add remaining coleslaw mix, carrots, and 1/4 cup hoisin sauce to the slow cooker; stir to combine.
3. 3 Heat tortillas on a skillet over medium-high heat, about 10 seconds per side. Divide pork mixture among tortillas. Top with green onions and sesame oil.

By CG Joseph

Ingredients

• ✓ coleslaw mix
• white wine vinegar
• sesame oil
• sugar
• soy sauce
• lime juice
• green onion
• olive oil
• salmon
• salt
• black pepper
• corn tortilla

Instructions

1. 1 Whisk vinegar, sesame oil, sugar, soy sauce, and lime juice together in large bowl. Add coleslaw mix and green onions; toss to coat and let stand for 20 minutes.
2. 2 Meanwhile, heat olive oil in a skillet over medium-high heat. Season salmon with salt and pepper and place in the hot skillet. Saute until salmon is golden brown and flakes easily with a fork, 3 to 4 minutes per side. Remove from heat and flake.
3. 3 Heat tortillas in a dry skillet over medium-high heat until slightly crispy, 30 to 60 seconds per side.
4. 4 Drain slaw mixture, then spoon into the center of each tortilla and add flaked salmon on top.

By Richtaylor

Ingredients

• ✓ coleslaw mix
• rotisserie chicken
• carrot
• white sugar
• garlic
• ginger
• basil
• black pepper
• hoisin sauce
• soy sauce
• white vinegar
• green leaf lettuce
• peanut sauce

Instructions

1. 1 Heat a large skillet over medium-high heat. Add chicken, coleslaw mix, sugar, garlic, ginger, basil, and pepper to the hot skillet. Pour in hoisin sauce, soy sauce, and vinegar; bring to a simmer. Cook and stir until chicken is hot and liquid has been absorbed, about 10 minutes.
2. 2 To serve, line a platter with lettuce leaves and pour chicken mixture into the center of the platter. Each diner assembles their own wrap by placing some of the chicken mixture onto a lettuce leaf, adding a little peanut sauce, and then rolling it into a cylinder.

By gztg44

Ingredients

• ✓ coleslaw mix
• sesame oil
• onion
• green onion
• garlic
• ground beef
• chili-garlic sauce
• ginger
• sea salt
• black pepper
• soy sauce
• apple cider vinegar

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add diced onion, white parts of the green onions, and garlic. Saute until onions are translucent and garlic is fragrant, about 5 minutes. Add ground beef, sriracha, ginger, salt, and black pepper. Saute until beef is browned and crumbly, about 5 minutes.
2. 2 Stir coleslaw mix, soy sauce, and cider vinegar into the beef mixture. Saute until coleslaw is tender, about 4 minutes more. Top with the rest of the green onions.

By Chez Gnar

Ingredients

• ✓ coleslaw mix
• pepperoncini pepper
• red onion
• mayonnaise
• lemon
• red wine vinegar
• garlic
• mustard
• sugar
• salt
• onion
• lemon pepper
• pork
• salt
• black pepper
• garlic
• onion
• brown sugar
• cayenne pepper
• nutmeg
• allspice
• cinnamon
• pork shoulder
• molasses
• barbecue sauce
• coffee
• molasses
• brown sugar
• mustard
• cayenne pepper
• hoagie bun
• onion
• jalapeno pepper

Instructions

1. 1 Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, 1 tablespoon granulated garlic, Dijon mustard, white sugar, salt, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
2. 2 Preheat oven to 300 degrees F (150 degrees C).
3. 3 Combine kosher salt, black pepper, 2 tablespoons granulated garlic, 2 tablespoons granulated onion, 2 tablespoons brown sugar, 1 tablespoon cayenne pepper, nutmeg, allspice, and cinnamon together in a bowl.
4. 4 Place pork shoulder in a large roasting pan. Rub with 1/4 cup molasses on all sides and between any crevices. Sprinkle with kosher salt seasoning mixture and rub over all sides.
5. 5 Cover pan tightly with heavy-duty aluminum foil and roast pork in the preheated oven until tender and a thermometer inserted reaches 200 degrees F (95 degrees C), 3 to 4 hours. Transfer pork to a cutting board, reserving pan juice, and allow to cool slightly before pulling. Using two forks, shred the pork shoulder into bite-size pieces. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist.
6. 6 Pour reserved pan juices into a large pot over medium heat. Add barbeque sauce, coffee, 1 tablespoon molasses, 1 tablespoon brown sugar, dry mustard, and a pinch of cayenne pepper. Bring to a simmer, reduce heat, and cook for 15 minutes. Add shredded pork and stir until warm, about 5 minutes.
7. 7 Fill each hoagie bun with pork mixture. Top with 1 to 2 cups coleslaw. Garnish with 1 tablespoon onion and 1 tablespoon jalapeno.

By Allrecipes

Ingredients

• ✓ coleslaw mix
• hamburger bun
• butter
• onion
• tomato paste
• garlic
• thai sweet chili sauce
• worcestershire sauce
• sugar
• chicken breast
• olive oil
• sweet pickle relish
• lemon juice
• honey

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange hamburger buns, cut-sides facing up, in a single layer on a baking sheet.
2. 2 Toast buns under the preheated broiler until toasted, 30 to 60 seconds.
3. 3 Melt butter in a large skillet over medium heat. Cook and stir onion, tomato paste, and garlic in hot butter until onion is softened, about 5 minutes. Stir chili sauce, Worcestershire sauce, and sugar into onion mixture.
4. 4 Stir chicken and olive oil into the skillet; cook and stir until chicken is no longer pink in the center, 5 to 10 minutes.
5. 5 Whisk relish, lemon juice, and honey together in a large bowl; add coleslaw blend and toss to coat.
6. 6 Spoon chicken mixture into toasted buns and top with coleslaw.

By CINDYJAKE

Ingredients

• ✓ coleslaw mix
• water
• sesame oil
• cornstarch
• chicken breast
• hoisin sauce
• oyster sauce
• soy sauce
• vegetable oil
• egg
• cabbage
• shiitake mushroom
• garlic
• sherry
• green onion

Instructions

1. 1 Whisk 2 tablespoons water, 2 teaspoons sesame oil, and cornstarch together in a large bowl. Add chicken, toss to coat, and set aside.
2. 2 Combine remaining 4 tablespoons water and 1 teaspoon sesame oil in a separate bowl. Whisk in hoisin sauce, oyster sauce, and soy sauce until well combined; set sauce aside.
3. 3 Heat 1 teaspoon oil in a skillet over medium heat. Add eggs and cook for 3 minutes; flip and cook until firm and set, about 3 minutes more. Transfer to a cutting board and slice into thin strips.
4. 4 Add marinated chicken to the skillet and cook over medium-high heat for 6 minutes. Flip and cook until golden brown on the outside and the juices run clear, about 6 minutes more; transfer to a plate.
5. 5 Heat remaining 1 teaspoon oil in the skillet over medium-high heat. Add cabbage, shiitake mushrooms, garlic, and sherry; cook until cabbage starts to wilt, about 2 minutes. Add chicken, sliced egg, and reserved sauce to the skillet; cook, stirring occasionally, until sauce has thickened, about 5 minutes. Toss in green onions and serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ coleslaw mix
• whole wheat tortilla
• spanish rice
• salt
• garlic
• black bean
• mayonnaise
• garlic
• chipotle pepper in adobo sauce
• lime juice
• cilantro
• garlic
• red onion
• jalapeno pepper
• mango
• canola oil
• tilapia fillet
• black pepper
• salt
• garlic powder
• chipotle chile powder

Instructions

1. 1 Stir together the chipotle chile powder, garlic powder, salt, and cracked black pepper in a shallow bowl. Brush the tilapia fillets with the canola oil, and press into the spice mixture to coat, and set aside. Make the salsa by stirring together the mango, jalapeno, red onion, 1 clove garlic, cilantro, and lime juice in a separate bowl, and set aside. Make the aioli by stirring together the chipotle puree, 1 clove garlic, and mayonnaise in a small bowl, and set aside.
2. 2 Bring the black beans and 2 cloves of garlic to a simmer in a saucepan with a pinch of salt. Cover, and cook over low heat for 20 minutes. Meanwhile, heat a large skillet over medium-high heat, and cook the tilapia until opaque in the center, and crispy on both sides, about 7 minutes. Heat the tortillas in a skillet over medium heat, and keep warm.
3. 3 To serve, place the tortillas on a plate, spoon on some Spanish rice and black beans. Top with some of the coleslaw mix, hot tilapia, and a spoonful of the mango-cilantro salsa. Top with a dollop of chipotle aioli to serve.

By Chef Shelley Pogue

Ingredients

• ✓ coleslaw mix
• salt
• adobo sauce
• chipotle pepper in adobo
• sour cream
• black pepper
• salt
• garlic powder
• red wine vinegar
• lime
• olive oil
• jalapeno pepper
• cilantro
• lime
• flour tortilla
• mahi mahi fillet
• olive oil
• black pepper
• salt
• onion powder
• cumin
• paprika
• chili powder

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.
2. 2 Mix together chili powder, paprika, cumin, onion powder, salt, and pepper for tacos in a small bowl until well combined.
3. 3 Brush 2 tablespoons oil all over the prepared pan, then add mahi mahi fillets. Drizzle remaining 1 tablespoon oil over the fillets and rub to coat. Sprinkle spice mixture evenly over both sides of the fillets.
4. 4 Bake in the preheated oven until fish flakes evenly with a fork and drippings are caramelized, 10 to 12 minutes.
5. 5 While the fish is baking, prepare slaw by combining coleslaw mix, cilantro, jalapeno pepper, oil, lime juice, vinegar, garlic powder, salt, and pepper in a bowl; toss until well combined.
6. 6 Stir together sour cream, chipotle in adobo, adobo sauce, and salt for crema together in a small bowl.
7. 7 Char tortillas over a gas flame.
8. 8 Remove fish from the oven and flake it with a fork.
9. 9 Fill tortillas with fish and slaw. Drizzle with crema and squeeze lime wedges over top.

By Nicole McLaughlin

Ingredients

• ✓ coleslaw mix
• mayonnaise
• white sugar
• cider vinegar
• onion powder
• salt
• black pepper

Instructions

1. 1 Place coleslaw mix in a large bowl. Combine mayonnaise, sugar, vinegar, onion powder, salt, and pepper in a small bowl. Pour mayonnaise mixture over coleslaw mix and toss to coat. Refrigerate for at least 30 minutes; serve with a slotted spoon.

By Cindy D