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Leftover Sunday

I have so many leftovers in my fridge. Like, an endless amount. I’ve even taken some of the desserts to friends houses so I’m less likely to eat them and it still feels like I have an entire Thanksgiving dinner for 8 in my fridge. Ugh. Looks like I’ll be eating Turkey Sandwiches for lunch all week.

Before I enjoyed yet another lunch of leftovers, I put up my Christmas Decorations! šŸ™‚ I love Christmas even more now that I have my own house and can build my own collection of decorations. Not to mention, my new Evergreen scented candle. Ahhhh the holidays!

After I finished decking the halls, I did some dinner prep for tomorrow night’s dinner.

I have been dying to try out some new crock pot recipes and thought that this would be the perfect pairing!

Now, in the south, we eat a lot of coleslaw and I have tried countless different types/styles. Growing up, I detested coleslaw and refused to eat it. But, as I got older and my tastes developed, I realized I just don’t like certain types.

Some styles are too sweet, some too mayonnaise-y and lets be fair, I can be pretty picky so some were doomed from the get-go. However, I’m a huge fan of all things vinegar based so naturally it seemed appropriate to make a vinegar based coleslaw. I will admit that there is a tiny bit of mayo in there but nothing compared to what normal coleslaw recipes call for.

First, I started with two bags of Dole Classic Coleslaw mix. I’ve made this recipe without the bagged stuff before but cutting down on prep time? Don’t mind if I do!

Then, I threw about 1/2 of a large red onion into my mini food processor. I had to break it up into 2 batches but it still worked well.

Followed by a green pepper that I again broke up into 2 batches.

Typically, I would chop all of this by hand. But, I like how finely chopped this made everything and it blended nicely with the cabbage mix. And again, if it saves me time, I’m all for it!

Once everything was mixed in, I poured in roughly 1 1/2 – 2 cups of Apple Cider Vinegar, 3 heaping tablespoons of light Mayo, 2 teaspoons of sugar, and salt and pepper to taste.

Give it a good mix and Voila!

As with most dishes, this will taste better after sitting for an hour or two to allow all of the flavors to meld but feel free to enjoy right away.

Now, I will wrap up this lovely Sunday with some trashy reality TV shows before heading back to work tomorrow. Can’t every weekend be a 4 day weekend? Geez Louise.

Have a great week y’all!

4 responses »

  1. Pingback: Slow Cooker BBQ Ribs « Spicy Richmond

  2. Hey Ryan! Your blog inspired me to try my own slow cooker ribs and coleslaw. Made them last night and they were a hit. Plus it was super easy! Keep the recipes and tips coming. Thanks!

    • Thanks Sam! Glad you enjoyed them! I’m in the process of trying to make some updates to the blog to make it more visually appealing and hopefully more functional for readers so stay tuned!

  3. Pingback: Spicy Richmond

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