Olive~Me & Co.’s Kickin’ Coleslaw

kickin coleslaw


recipe submitted by Jennifer Fontaine


  • 2 Tbsp. Olive~Me & Co.’s White Jalapeno Lime Balsamic
  • 2 Tbsp. Olive~Me & Co.’s House Blend Olive Oil (Or Roasted Garlic or Shallot Olive Oil)
  • 1 tsp. sugar
  • 1 tsp. Sutter Buttes Traditional, or Chardonnay, or Cabernet Mustard
  • ¼ tsp. celery seeds
  • Salt and pepper to taste (about a pinch of each)
  • 2 cups shredded cabbage (regular and/or red)
  • 1 carrot, peeled and grated
  • ½ small red onion, thinly sliced
  • (optional) ½ garlic clove, minced
  • (optional) 2 Tbsp. mayonnaise (to make creamy coleslaw)


  1. Mix all ingredients in a large bowl, cover and refrigerate for at least one hour before serving. Great BBQ side dish – or try in s pulled pork sandwich!

Olive~Me & Co. Braised Red Cabbage

braised red cabbage

Photo Credit and recipe adapted from: http://www.bbc.co.uk/


  • 2 oz. butter
  • 1 medium onion, finely sliced
  • 2 dessert apples, peeled, cored and sliced
  • 2¼ lbs red cabbage, finely sliced
  • 4 oz. raisins
  • 7 fl oz. Olive~Me & Co. Sherry Vinegar
  • salt and freshly ground pepper



  1. Melt the butter in a cast iron skillet over medium heat.
  2. Fry the onion in the butter for three minutes, and then add the apple and cabbage.
  3. Cook for five minutes or so, until softened, then add the raisins and sherry vinegar.
  4. Place a lid on the pan and cook for one hour, until all the vegetables are just tender.
  5. Season to taste with salt and freshly ground black pepper.
  6. Continue to cook with the lid on until the cabbage is tender and all the liquid has evaporated.
  7. This dish will keep for several days, covered, in the fridge. Simply heat it up again when ready to serve.

Olive~Me & Co’s Southwest Coleslaw



  • 1 bag slaw mix (about 10 oz) or thinly sliced cabbage and carrot
  • 1/2 red onion, thinly sliced
  • 1 red pepper, thinly sliced
  • 1/2 jicama, jullienned
  • 1 roasted poblano pepper, seeds removed, 1 can green chilies or hot pepper of your choice
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 Tbsp Olive~Me & Co.’s Citrus Habanero Olive Oil
  • 1/4 cup Olive~Me & Co.’s White Balsamic
  • 3/4 cup mayo

Combine all ingredients and let sit for at least 2 hours before serving.

Olive~Me & Co’s Spicy Jalapeno-Chipotle Lime Coleslaw

Makes approximately 6-8 cups of coleslaw


  • 1 medium head of cabbage shredded
  • 1 recipe for Olive~Me & Co’s Chipotle-Lime Aioli
  • 1 large jalapeno, seeded, de-ribbed and finely minced
  • 1 bell pepper, seeded, de-ribbed and finely minced
  • 1/3 cup finely shredded red onion
  • 1 tablespoon lime juice
  • Salt and fresh ground pepper to taste


Combine all the ingredients in a large bowl and refrigerate for at least one hour. Serve over a fried chicken sandwich or as a side dish.


Olive~Me & Co’s Chinese Chicken Salad with White Honey Ginger & Persian Lime Dressing

white honey ginger balsamic chinese-chicken-salad

The salad:

  • Seasoned & sautéed chicken breast, shredded
  • Romaine lettuce, torn or cut into bite-size pieces
  • Green and red cabbage, shredded (use two different varieties to add color to the salad)
  • Carrots, julienned or made into matchsticks
  • Fresh cilantro, chopped
  • Fried Chow Mein noodles
  • Sliced almonds, toasted

Measurements are completely up to you. It depends on how many people you’re feeding. Add all the ingredients but the Chow Mein noodles together in a large bowl and toss to mix. Plate the salad and sprinkle with Chow Mein noodles. Drizzle on the dressing just before eating.

The dressing:

  • ¼ cup of Olive~ Me & Co’s White Honey Ginger balsamic
  • 1 TBL Olive~Me & Co Toasted Sesame Seed Oil
  • 1 – 2 TBL Olive~ Me & Co’s Persian Lime EVOO (Add one TBL and have a taste. Add more if desired)
  • 1 small- med. clove garlic, minced

In a small bowl, add the balsamic and garlic and stir. Slowly whisk in the oils to emulsify the mixture. Store in an airtight container.