Olive~Me & Co.’s Kickin’ Coleslaw

kickin coleslaw

 

recipe submitted by Jennifer Fontaine

Ingredients

  • 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)

Directions

  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’s Spicy Antipasto Salad

spicy antipasto salad

photo credit and recipe adapted from: http://www.tasteofhome.com/recipes/potluck-antipasto-salad

12-16 servings

Ingredients

  • 1 package (16 ounces) spiral pasta
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 package (3-1/2 ounces) sliced pepperoni, halved
  • 1/4 jar Sutter Buttes Cajun Jalapeno and/or Garlic stuffed olives, drained and sliced
  • 1/2 cup diced sweet red pepper
  • 1/2 cup diced green pepper
  • 4 medium fresh mushrooms, sliced
  • 4 Tbsp Sutter Buttes Spicy Antipasto
  • 1/2 cup Olive~Me & Co Extra Virgin Olive Oil (try our Basil or Roasted Garlic for more flavour)
  • 2/3 cup lemon juice

Directions

  1. Cook pasta according to package directions; drain and rinse in cold water. Place in a large salad bowl. Stir in all but the oil and lemon juice.
  2. In a small bowl, whisk oil and lemon juice. Pour over salad and toss to coat. Cover and refrigerate 6 hours or overnight. Stir before serving.