Posts Tagged by slaw
Honey Baked Ham Salad …with wilted caraway slaw and rye croutons
April 1, 2020 | Posted by Wendy Perry under Carolina Country, cook & eat nekkid, garden goodness, here piggy piggy!, Mt. Olive Pickles, nuts, published, salads, slaws and such |
Ready for something traditional with a nontraditional twist? Impress your table of Easter guests with this eye-catching ham salad. Or jazz up your leftover ham and skip the boring ham sandwich!
Candy Apple Slaw… fall in a bowl!
October 23, 2018 | Posted by Wendy Perry under apples, cook & eat nekkid, cook'n with NC goodies, garden goodness, published, salads, slaws and such, sensational sides |
And just like that, it’s fall! A few morns have dang near felt like we went from summer right into winter. Time to fire up those pig cookers around here in North Carolina and gather ’round friends and family.
Each month, I create a couple of recipes for Carolina Country Magazine. The November issue is their annual food issue, so I get to do some extra goodies for that. The issue will hit mailboxes in the next few days and I’ll be back then to share the recipes I did along with my “How To Host A Pig Pick’n” article. Till then, I’ll share one of my others…
Our 2018 NC State Fair has come and gone… and I had fun again judging some of the daily special cooking contests… 3 this year. Something I think about in fall at fair time is candy apples. So I threw together this Candy Apple Slaw recipe… which would be great to serve at a pig pick’n… or just on your supper table! We have dozens of varieties of apples here in North Carolina and some farmers’ markets have rows of them available for tasting before you buy. So visit your local market and find some shiny red apples for this recipe!
Enjoy this Candy Apple Slaw… and be sure you’re subscribed to my Table Scraps newsletter… about to re-launch after being asleep for a while!
Candy Apple Slaw @ Carolina Country Magazine!

This sweet and tangy slaw is a tasty, colorful fall side dish. Enjoy the variety of textures … crispy bits of apple along with the chewy cranberries and toasty nuts.
- 6 cups chopped cabbage
- 4 large red apples, diced, not peeled
- 1 cup dried cranberries
- 1 cup thinly sliced red onions
- 1 teaspoon salt
- 3/4 teaspoon white pepper
- 3/4 teaspoon celery seed
- 1 1/2 cups toasted pecans, divided
- 1 1/2 cups crushed peanut brittle,* opt.
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Put cabbage, apples, cranberries, onions, seasonings and half the pecans in a large bowl. Add dressing and stir to coat.
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Pour into serving bowl and chill several hours.
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At serving time scatter with remaining pecans; scatter optional peanut brittle to add a delightful candy crunch.
*Store bought or your own.
my almost famous “Pickled” Pickled Shrimp and Eastern NC Cotton Honey-Mustard Slaw
Happy July y’all…. the world’s slowwwwest blogger dropping by! I’m gonna be ramping things up (yes, I know I’ve said THAT before!) since I’ve been doing so many shindigs lately and have lots of NEKKIDness to share… plus, I’ve been getting requests from clients and their guests for recipes. I don’t keep many recipe secrets and am always happy to share (most), so feel free to ask for others anytime… happy to oblige.
A couple of weeks ago, I had a fun afternoon in the kitchen with a fun family celebrating a high school graduation. Instead of going out to a noisy restaurant to celebrate this momentous event, they decided to have an intimate afternoon and supper at home. They enjoyed playing board games, Wi and other fun stuff. Dad, who hired me, had put together a really special video with snippets of all the important folks in his daughter’s life. I didn’t even know these folks, but that was so heart-warming to see well wishes from around the globe… but I think perhaps most touching were the words of wisdom from her little-bit-older-but-VERY WISE sister. She is one smart cookie! They have an ”international” family of Germans and Japanese… (who says I can’t come up with a crowd pleasing menu?)…. and it warmed my heart to be there in the open kitchen putting together their dee-lish Nekkid Supper while seeing them enjoy each other’s company on this special day!
This is the menu created for their casual family-style meal…
“Pickled” Pickled Shrimp (recipe below)
Toastettes topped with a dollop of Greensboro’s
My Three Sons Pimiento Cheese garnished with fresh chive from my garden and topped with a dollop of cherry preserves
Eastern North Carolina Cotton Honey-Mustard Slaw (recipe below)
As requested, REALLLY Cheesey Taters... so I made some…
“The Bestest Cheesyest au gratin ‘taters EVER!” …
with Gruyere, Jarlsberg, and Fontina topped with Asagio!
(AMAZING and I think the BEST I’ve ever made!!!)
“Crispy Toastettes with Honey Carrot Butter”
Skillet Seared Beef Tenderloin Medallions with sides of
“Mushroom Menagerie Marsala Gravy” along with
Whipped Horseradish Cream, and…
Fresh herbed chicken tenderloins
…sauteed in browned butter
Dessert was left warm in the oven… an ooey gooey Chocolate Pudding Cake!
I hope you’ll enjoy, and call me if you’d like to enjoy life’s celebrations at home instead of out in a busy…loud and noisy… impersonal restaurant! We can even do an interactive party if you wanna roll up your sleeves and throw-cook with me!
Wendy’s Almost Famous “Pickled” Pickled Shrimp!

What to throw together...
- about 2 lbs. jumbo sweet North Carolina Shrimp, peeled/de-viened with tail on
- 1 jar NC's Mt. Olive Sweet 'n Hot Pickled Peppers WITH juice
- 1 pint jar Pierce Foods Watermelon Rind Pickles WITH juice
- 1 pint jar Pierce Foods Okra Pickles, DRAINED
How to throw together...
- Cook Shrimp. I prefer to steam in microwave or stove top vs. boiling as steaming keeps the good flavor and nutrients IN the shrimp instead of boiling them out into the water!
- Place cooked shrimp into non-reactive container. Pour peppers with juice, watermelon rind pickles with juice and DRAINED okra pickles over shrimp. Toss well. Refrigerate and chill. I like to do this a minimum of 8 hours before serving for the juices to "pickle" the shrimp and get nice and cold.
- Pierce Foods is a shop I frequent at the Raleigh Farmers' Market. If you go by there, tell Mr. Pierce I sent you. If not in this area, you can sub any similar products, but try to buy LOCAL and from your area farmers' market too!
Notes
Don't be alarmed with the color change to a yellowish tint. That simply means the pickle juices are "pickling" the shrimp just as you want to happen!
The reason I drain the okra pickles is because that juice is twangy and I want my pickled shrimp to be sweet.
What to throw together...
- Cabbage and/or other similar greens
- turnips
- carrots
- jicama
- any kinds of radishes
- spring onions-red onion-sweet onions…any sorts of onions or combination
- cilantro
- and any other nekkid veggies you'd like!
How to throw together...
- A variety of cuts makes this slaw pretty and far from boring. I thinly slice cabbage into ribbons... cut turnips into matchsticks, make long wide shreds of carrots using a vegetable peeler, slice/dice radishes and throw in thinly sliced red onions and chopped green onions (white and green parts).
- Just at serving time, throw in a heap'n help'n of chopped cilantro. This not only gives the slaw a pretty and vibrant punch of green, but throws in one more level of flavor... and THAT is rarely not a good thang!
Notes
The fun thing about this slaw is it can be whatever you want it to be... and can throw in any old things you wanna. If you have some of these nekkid ingredients on hand but not others, fix it anyway. This is a great way to clean out that produce drawer with those tidbits of this and that... not enough on its own, but perfect with thrown together with sister veggies.
Wouldn’t you love to make memories around your supper table at home… instead of a noisy restaurant with strangers?

It was my pleasure Robert… thanks to you and your happy family!!
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