Kathy’s Spicy Barbecue Sauce & Vegan Coleslaw

*Watch for the dry-rub pulled pork recipe to go with this coming soon.*

Game On! Kathy’s Spicy Hickory Honey Barbeque Sauce & Not Your Run-of-the-Slawmill Coleslaw (both vegan) (Prep. 1 hr. sauce, 20 minutes coleslaw)

Hickory Honey Barbeque Sauce

2 C. ketchup

1 C. water

4 Tb. paprika

1 tsp. cumin

¼ tsp. ginger

½ tsp. crushed red pepper flakes

¼ C. very finely minced (red) onion,

½ Tb. vegetable oil

1 clove garlic grated or run through a garlic press

¾ C. light brown sugar (packed)

½ C. red wine vinegar

salt/ pepper

3 Tb. honey

2 drops liquid hickory smoke

1 Tb. spicy sesame oil (to taste or use regular sesame oil or just leave it out if you don’t like heat)  

In a 2 quart sauce pan, over medium-high heat, warm vegetable oil and sauté minced onion until tender, stir in the cumin, ginger, red pepper and paprika. Heat and stir to release the oils.  Stir in the ketchup, salt, pepper, water and vinegar.  Add in the honey, hickory smoke and sesame oil a little at a time for each so you can control the final flavor.  Simmer on low about 30 minutes, stirring occasionally.

Not Your Run-of-the-Slawmill Vegan Coleslaw

3 C. shredded cabbage, about ½ head (you can use all green or a combo of red and green cabbage for extra color)

½ C. shredded red onion (dice some of it so you don’t have too many large strings of onion)

¾ C. grated carrot

½ tsp. celery seed

salt/ cracked black pepper

½ C. coconut milk *

2 Tb. red wine vinegar *

2 tsp. honey*

(* after mixing the slaw all together, “The Husband” thought he’d like a little more dressing even though ne normally likes his coleslaw very lightly dressed, so we made a second batch.  Any leftover dressing can be used on other salads or even as a marinade for grilled pork chops or chicken.)

Cut the head of cabbage in half or quarters, depending on how long your knife is.  Cut out the stem piece.  Slice the cabbage on a mandolin or with a sharp knife into very thin strips.  Cut the longer strips in half. Do not run through a food processor. It will make your cabbage wet and slimy. You can use the food processor grating blade for the carrots or use a box grater.  Thinly slice the red onion and dice some of it so you don’t get big bites of the strong, red onion.  Throw all the vegetables into a bowl and toss with your hands to combine.  Add celery seed, salt and pepper.  In a separate bowl, whisk together the coconut milk, vinegar and honey, tasting as you add the vinegar and honey to adjust to the right balance of tart and sweet.  Slowly pour the dressing over the cabbage, about a third at a time. Toss with your hands and add more dressing until you get the desired level of coating on the cabbage.  Refrigerate.  Can be served right away, but the slaw gets better with time as the flavors “marry”.