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Sous Vide Filet Mignon

Cook the most perfect filet mignon steaks with this simple and easy sous vide method. The precision water bath means that you don't risk over cooking, and it produces the best restaurant-quality results every single time.

A sous vide filet mignon cut in half.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

If cooking steak at home fills you with fear, then you have to try the sous vide technique. It makes cooking restaurant-quality steak at home a breeze, and it always comes out so flavorful and juicy. The sous vide has become one of our go to methods for perfectly cooking a filet mignon.

This sous vide filet mignon recipe takes away the worry of overcooking and places you in total control. It takes minutes to prep and you just need some steak, seasonings and a little oil.

Cooking the perfect steak just got easy. Get ready to impress!

Be sure to try my Sous Vide Pork Chops too!

Two sous vide filet mignon steaks on a white plate topped with butter.

How to make sous vide filet mignon

  • Gather your ingredients.
Ingredients to make the recipe.
  • Clip immersion circulator to the side of the large pot or basin. Add water and fill it until the minimum water level of the immersion circulator is reached and there is enough water to cover the food you will cook. Turn on the immersion circulator by setting the temperature to 130F (54C) for medium rare filets. Set the time anywhere from 90 minutes to 3 hours.
  • Pat steaks dry with a paper towel. Rub 1 tablespoon of oil over steaks. Season steak with salt and pepper . Place in a vacuum sealed bag and add herbs if using. Remove the air from the bags and seal.
The filet mignon steaks in plastic bags with the seasonings.
  • Once water reaches desired temperature, place bags in water.
The filet mignon in a pot of water with a sous vide machine.
  • When the timer goes off, remove filets and pat them dry.
The cook steaks on a work top.
  • Heat olive oil in a medium heavy bottomed skillet over high heat. Add steak and sear each side until brown, about 1-2 minutes per side.
Searing the steaks in a hot pan.

What is sous vide?

Sous vide is a method of cooking that involves protein being cooked in a temperature controlled water bath. A sous vide precision cooker is clipped on to the side of a pot of water and heats the water, and keeps it, at a set temperature. Cooking this way means that you never over cook the protein resulting in one tasty bite.

Why cook sous vide?

This method of cooking is pretty fool proof, so even if you are not confident in the kitchen you can easily serve up a show stopping meal. Because the filet mignon is cooked at a constant temperature and doesn't overcook, it comes out so juicy and flavorful, and it only takes minutes to prep. It's a super hands off method as well, no watching of boiling pots here! As a bonus, it's also a healthier way of cooking as you only need to add a little extra oil.

Serving Suggestions

This sous vide fillet mignon is perfect to serve up with all of your favorite veggie and potato side dishes. try it with:

Sliced sous vide filet mignon on a white plate.

Recipe Notes and Tips

  • The minimum time it takes for these filet mignons to cook in the water bath is 1 hour, however, I always set my timer to at least 90 minutes.
  • I use a heavy bottomed skillet to get a nice sear on my steaks after cooking. You could also toss them onto a grill.
  • This filet mignon recipe can also be made with other cuts of steak like ribeye or sirloin.

More Steak Recipes

Two sous vide filet mignon steaks on a white plate topped with butter.
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5 from 1 vote

Sous Vide Filet Mignon

Cook the most perfect filet mignon steaks with these simple and easy sous vide method. The precision water bath means that you don't risk over cooking, and it produces the best restaurant quality results every single time.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: American
Keyword: how to sous vide filet mignon, sous vide beef steak
Servings: 2 servings
Calories: 590kcal
Author: Tanya

Ingredients

  • 2 filet mignon steaks about 1 inch thick
  • Salt and pepper I use 1 teaspoon kosher salt, ½ teaspoon black pepper
  • 2 Tablespoon olive oil separated
  • Fresh herbs optional

Instructions

  • Clip immersion circulator to the side of the large pot or basin. Add water and fill it until the minimum water level of the immersion circulator is reached and there is enough water to cover the food you will cook. Turn on the immersion circulator by setting the temperature to 130F (54C) for medium rare filets. Set the time anywhere from 90 minutes to 3 hours.
  • Pat steaks dry with a paper towel. Rub 1 tablespoon of oil over steaks. Season steak with salt and pepper . Place in a vacuum sealed bag and add herbs if using. Remove the air from the bags and seal.
  • Once water reaches desired temperature, place bags in water.
  • When the timer goes off, remove filets and pat them dry. Heat olive oil in a medium heavy bottomed skillet over high heat. Add steak and sear each side until brown, about 1-2 minutes per side. Remove and set aside.

Notes

  • The minimum time it takes for these filet mignons to cook in the water bath is 1 hour, however, I always set my timer to at least 90 minutes.
  • I use a heavy bottomed skillet to get a nice sear on my steaks after cooking. You could also toss them onto a grill.
  • This filet mignon recipe can also be made with other cuts of steak like ribeye or sirloin.

Nutrition

Calories: 590kcal | Carbohydrates: 1g | Protein: 31g | Fat: 51g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 26g | Cholesterol: 119mg | Sodium: 1247mg | Potassium: 523mg | Fiber: 1g | Sugar: 1g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 4mg

by 4 Comments

Easy Southern Pickled Shrimp

These Southern pickled shrimp are one delicious and easy appetizer! Fun and colorful to serve, they are perfectly briny with just a little spice. They make for a wonderful addition to serve at a party.

The pickled shrip drained and served in a bowl.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

I'm a big fan of anything pickled, the salty brine just does something for me! Let me tell you, these pickled shrimp did not disappoint!

They are the ultimate make ahead appetizer that can be made in minutes, and there is minimal cooking and prep involved. If you are hosting they are a great option, and I love how fresh and colorful they are. They can of course be enjoyed all year round, but they are so delicious to serve in the summer months.

Seasoned with fresh dill, crisp red onion, and pepper...every bite is truly delicious!

Be sure to try my Shrimp Cocktail and Air Fryer Crispy Fried Shrimp too!

How to make pickled shrimp

Gather your ingredients. The bay leaves are optional. Sometimes I add them, sometimes I forget.

Ingredients to make the pickled shrimp.

Bring the water to a rolling boil in a large pot. Place the shrimp in the water and cook for 3-4 minutes, until the shrimp is pink on the outside. Remove the shrimp from the water and place them in a 32-oz mason jar.

The cooked shrimp being drained.

Add distilled vinegar, water, onion, dill, white sugar, black peppercorn, salt, red pepper flakes, and bay leaves, if using, to the mason jar. Cover and shake it up.

The shrimp and brine in a mason jar.

Place in the refrigerator and refrigerate overnight. When ready to serve, remove shrimp from brine and enjoy.

Overhead shot of pickled shrimp in a bowl ready to serve.

How long can you brine the shrimp?

For the best flavors, I recommend that you brine the shrimp for at least 6 hours, and preferably overnight. Make sure that the shrimp are fully covered in the brine, and they will keep well for up to a week, though I enjoy them most within 4 days. Keep them refrigerated at all times.

What's the best shrimp to use?

I prefer to use raw jumbo shrimp for this recipe. I like to keep the tails on so that they are easy to pick up to eat, and they also add more flavor. You can use pre-cooked shrimp, but I find that they can be a little chewier to eat.

It's best not to use frozen shrimp for this pickle recipe, frozen seafood tends to hold onto a lot of water, so the flavor can be quite diluted. If you are in a pinch and only have frozen shrimp, thaw them completely and pat as dry as you can before cooking and brining.

How to serve

This pickled shrimp is a great finger food appetizer. They can be enjoyed by themselves or with a dip like tartar sauce or aioli. They are great to add to crostini as an impressive topping with a spread, and you can even add them to salads and pastas for fuller meals. Or, do as I do, and eat them straight out of the jar!

Close up of the pickled shrimp ready to serve.

Recipe Notes and Tips

  • You can use pre-cooked shrimp in place of boiling the shrimp. However, it’s best to cook the shrimp yourself as pre-cooked shrimp can be a little tougher.
  • Store the pickled shrimp in your refrigerator. It can keep for up to several days if the shrimp sits in the vinegar brine. I prefer to eat them within 4 days.
  • When brining the shrimp, make sure that they are fuller covered with the vinegar.
  • You can add your non-edible ingredients (like black peppercorns and bay leaves) to the mixture by creating a bouquet garni and adding them to the mason jar. This will allow your brine to be seasoned without these getting in the way.

More Seafood Recipes

The pickled shrip drained and served in a bowl.
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5 from 3 votes

Pickled Shrimp

These Southern pickled shrimp are one delicious and easy appetizer! Fun and colorful to serve, they are perfectly briny with just a little spice.
Prep Time5 minutes
Cook Time5 minutes
Pickling time8 hours
Total Time10 minutes
Course: Appetizer
Cuisine: American
Keyword: easy pickled shrimp, how to pickle shrimp, refrigerator pickled shrimp
Servings: 6 servings
Calories: 101kcal
Author: Tanya

Ingredients

For the shrimp:

  • 1 lb large jumbo shrimp peeled, deveined, with tail on*
  • 4 qts water*

For the brine:

  • 1 cup distilled white vinegar
  • ½ cup water
  • ½ red onion sliced
  • ½ cup fresh dill chopped
  • 1 Tablespoon white sugar
  • 2 teaspoon whole black peppercorn
  • 2 teaspoon kosher salt
  • 1 teaspoon red pepper flakes
  • 2 Bay leaves optional

Instructions

  • Shrimp preparation - Bring the water to a rolling boil in a large pot. Place the shrimp in the water and cook for 3-4 minutes, until the shrimp is pink on the outside. Remove the shrimp from the water and place in a 32 oz mason jar.
  • Brine preparation - Add distilled vinegar, water, onion, dill, white sugar, black peppercorn, salt, red pepper flakes, and bay leaves if using to the mason jar. Cover and shake it up.
  • Place in the refrigerator and refrigerate overnight. When ready to serve, remove shrimp from brine and enjoy.

Notes

  • You can use pre-cooked shrimp in place of boiling the shrimp. However, it’s best to cook the shrimp yourself as pre-cooked shrimp can be a little tougher.
  • Store the shrimp in your refrigerator. It can keep for up to several days if the shrimp sits in the vinegar brine. I prefer to eat them within 4 days.
  • You can add your non-edible ingredients (like black peppercorns and bay leaves) to the mixture by creating a bouquet garni and adding them to the mason jar. This will allow your brine to be seasoned without these getting in the way.

Nutrition

Calories: 101kcal | Carbohydrates: 4g | Protein: 16g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 191mg | Sodium: 1374mg | Potassium: 130mg | Fiber: 1g | Sugar: 2g | Vitamin A: 411IU | Vitamin C: 7mg | Calcium: 132mg | Iron: 2mg

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Air Fryer Fried Mushrooms

So easy and perfectly crispy, these air fryer fried mushrooms are one delicious appetizer. Coated with a seasoned flour every bite is so good. Be sure to make extra!

air fried mushrooms on white plate

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Where are my mushroom fans at - I know you are out there!

This recipe has all of the taste, texture, and flavor of deep-fried mushrooms, but without the need for all of the oil, thanks to our trusty air fryer! I originally fell in love with oyster mushrooms when I saw someone use it as a sub for vegan fried chicken. I don't think these are a great sub for fried chicken but they are mighty delicious.

Oyster mushrooms are big and provide a delicious mushroom flavor, making them perfect for making fried mushrooms. To keep this recipe Vegan, I use almond milk and mustard to base before I coat it in seasoned flour.

You could also sub with other kinds of mushrooms if you prefer.

Be sure to try my Cream of Mushroom Soup and Mushroom Risotto too!

How to make Air Fryer Fried Mushrooms

  • Gather your ingredients.
Ingredients to make the recipe on white plates. Flour with seasoning, oyster mushrooms, and almond milk with mustard and hot sauce.
  • In a shallow bowl, whisk together almond milk, mustard, and hot sauce. Set aside.
  • In another shallow bowl, whisk together all-purpose flour, seasoned salt, garlic powder, onion powder, Italian seasoning, and cayenne pepper. Set aside.
  • Coat each mushroom piece in the milk mixture, drain off excess, and then coat it in the flour mixture, shaking of extra.
Showing how to coat the mushroom pieces.
  • Place coated pieces on a plate or dish and place in the refrigerator for 20 minutes. This will help that flour mixture stick to the mushrooms.
Mushrooms coated in the batter.
  • Meanwhile, preheat the air fryer to 400 degrees Fahrenheit.
  • Place the chilled mushroom pieces in the preheated air fryer basket and cook on 400F for 10-12 minutes, flipping and spraying with oil halfway through.
Flipping the mushrooms halfway through cooking.
  • Serve and enjoy.
Fried mushrooms in an air fryer basket.

What are the best mushrooms to use?

I like to use oyster mushrooms for this recipe, they have a meaty texture and a slightly sweet but mild flavor. You can use any mushrooms you like in this recipe through, white button mushrooms, sliced portobellos or shitake, all work great!

Can you make them ahead of time?

These mushrooms are super quick to cook and are best served as soon as they are made. You can coat them in the batter a few hours ahead of time and keep them covered in the fridge until ready to cook. if you do have leftovers, they can be reheated in the air fryer at 350F for a couple of minutes to heat through.

How do you serve them?

These air fryer fried mushrooms are a great appetizer to serve with your favorite dips and sauces. Try them with any of these favorites:

Air fryer fried mushrooms on a white plate.

Recipe Notes and Tips

  • You can leave the oyster mushroom pieces whole if you like, just cook for a few minutes longer.
  • Mushroom pieces may seem limp halfway through cooking. Make sure to spray with oil and flip for them to become crispy.
  • Make sure the mushroom pieces are not overlapping in the air fryer.

More Air Fryer Recipes

Fried mushrooms in an air fryer basket.
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Air Fryer Fried Mushrooms

So easy and perfectly crispy, these air fryer fried mushrooms are one delicious appetizer. Coated with a seasoned flour every bite is so good. Be sure to make extra!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: American
Keyword: crispy fried mushrooms, how to cook mushrooms in the air fryer, how to fry mushrooms
Servings: 4 servings
Calories: 91kcal
Author: Tanya

Ingredients

  • 6 oz oyster mushrooms rinsed and dried, broken into large pieces
  • ¼ cup almond milk
  • 1 Tablespoon yellow mustard
  • 1 teaspoon hot sauce
  • ½ cup all-purpose flour
  • 1 teaspoon seasoned salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon cayenne pepper
  • Oil for spraying canola, avocado, vegetable, etc

Instructions

  • In a shallow bowl, whisk together almond milk, mustard, and hot sauce. Set aside.
  • In another shallow bowl, whisk together all-purpose flour, seasoned salt, garlic powder, onion powder, Italian seasoning, and cayenne pepper. Set aside.
  • Coat each mushroom piece in the milk mixture, drain off excess, and then coat it in the flour mixture, shaking of extra. Place coated pieces on a plate or dish and place in the refrigerator for 20 minutes.
  • Meanwhile, preheat the air fryer to 400 degrees Fahrenheit.
  • Place the chilled mushroom pieces in the preheated air fryer basket and cook for 10-12 minutes, flipping and spray with oil halfway through.
  • Serve and enjoy.

Video

Notes

  • You can leave the oyster mushroom pieces whole if you like, just cook for a few minutes longer.
  • Mushroom pieces may seem limp halfway through cooking. Make sure to spray with oil and flip for them to become crispy.
  • Make sure the mushroom pieces are not overlapping in the air fryer.
  • Feel free to use other types of mushrooms in this recipe.

Nutrition

Calories: 91kcal | Carbohydrates: 16g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 684mg | Potassium: 228mg | Fiber: 2g | Sugar: 1g | Vitamin A: 138IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg

by 4 Comments

9 Easy Vegetarian Recipes

Looking to replace a few main meat dishes with vegetarian dishes? Here's a great place to start. I have compiled my top 9 vegetarian recipes here for you. Let me know what you think in the comments section and if you want more vegetarian recipes!

9 Vegetarian Recipes

Homemade Vegetarian Spaghetti Sauce

This Vegetarian Spaghetti Sauce is full of flavor and made from scratch in less than 40 minutes. It’s simple, easy, and delicious. It’s the perfect addition to any pasta dish.

Sweet Potato & Black Bean Nachos

Here’s the recipe for this sweet potato and black bean nachos. Perfect for my Vegan and Vegetarian friends!

Hearty Instant Pot Vegetable Soup

This Instant Pot Pressure Cooker Vegetable Soup is the perfect healthy comfort food that is loaded with delicious vegetables. The flavorful broth tastes like it has been simmering for hours when it takes less than an hour to make. 

Sweet Chili Thai Cucumber Salad

This Sweet Chilli Thai Cucumber Salad is the perfect refreshing salad to go along any meal. Chop, chop, chop the veggies and herbs and let it marinate for a great salad.  

Awesome Quinoa Dish

This Awesome Quinoa Dish is a delicious spin on quinoa. Eat more quinoa with this recipe. Use vegetable broth in place of chicken broth to keep it vegetarian.

Buttery Instant Pot Green Beans and Potatoes

When you need a tasty side dish in a hurry this Instant Pot green beans and potatoes recipe is just what you need! This dump and go pressure cooker recipe requires minimal prep and is ready to serve in 15 minutes.

Quinoa Avocado Salad

This delicious quinoa avocado salad is a wonderful quick and easy recipe that can be served as a main or a side. Loaded with fresh ingredients and finished with a Greek yogurt dressing.

Creamy Cream of Mushroom Soup

This delicious and rich cream of mushroom soup is easy to make all in one pot and is so hearty and comforting. Perfect for make-ahead and freezer meals. Use vegetable broth in place of chicken broth to keep it vegetarian.

Pressure Cooker (Instant Pot) Pinto Beans

This pinto bean recipe is full of amazing flavor without any meat. The Adobe peppers give it a great depth of flavor. Serve it with rice to make the perfect rice and bean combo.

Let me know in the comments which of these recipes is your favorites!

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    by 9 Comments

    Air Fryer Scallops with Garlic Herb Butter

    Quick and easy to make with a few simple ingredients, these air fryer scallops are perfect to serve as a sit down appetizer or light meal. Perfectly seared and seasoned with a herb, lemon and garlic butter, these are the real deal!

    Cooked scallops on a white plate next to slices of lemon.

    This post contains affiliate links, please read my full disclaimer here.

    The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

    If you're a little nervous about cooking scallops perfectly on the stovetop, this method has you covered and feeling like a pro in the kitchen! I first learned all about scallops (I literally spent hours researching them) when I made this pan-seared scallop recipe but decided to give them a go in my air fryer. I'm glad I did, because they're so good and easy.

    These fresh scallops are cooked in a delicious lemon, herb, and garlic butter. They're simple enough to serve as part of an easy weeknight meal and fancy enough to serve to guests for a sit down appetizer.

    Be sure to also try my Air Fryer Salmon Patties and Air Fryer Crab Legs too!

    How to make air fryer scallops

    • Gather your ingredients.
    Scallops on a baking sheet next to the garlic herb butter mix.
    • Pat dry the scallops and set aside.
    Patting dry the scallops.
    • If your scallops have a little side muscle (sometimes called the foot), remove it.
    • Preheat the air fryer to 400 degrees Fahrenheit.
    • Combine melted butter, garlic, salt, parsley, and lemon juice in a bowl.
    • Once the air fryer is preheated, brush the air fryer basket with some of the butter mixture. Place scallops in the air fryer basket, making sure they don’t overlap. Brush butter mixture on top of scallops.
    Brushing the air fryer basket and scallops with butter.
    • Cook scallops for 8-10 minutes, flipping halfway.
    • Serve and enjoy. Sprinkle additional parsley on top to fancy it up.
    The cooked scallops in the air fryer basket.

    What are the best scallops to use?

    For the best results use dry scallops, 'dry' simply means natural. Wet scallops are treated with a solution when they are caught to help keep the fresh for longer, where as dry scallops are left untreated. Wet scallops release more water when they are cooked, which means that you won't get that brown crispy sear on the edges.

    It's best to use fresh scallops if you can, if you use frozen be sure to thaw them fully before using them and make sure they are really patted well to remove as much excess water as you can.

    I also suggest using U10 scallops. These are larger scallops that have about 9-10 scallops per pound. These tend to brown the best in the air fryer and are nice, plump, and juicy.

    Can you make them ahead of time?

    Scallops are so quick to cook, so it's always best to cook them when you are ready to serve. If you do need to reheat them, it's important that you don't cook them any further or they can become tough and chewy. I find the best way to reheat them is in a microwave on a half heat to warm them through.

    What do you serve them with?

    These scallops are great to serve by themselves as a sit down appetizer with a garnish of fresh herbs, or serve them with a small salad or salsa. They are great to enjoy tossed on some freshly cooked pasta too for a main meal.

    Air fryer scallops on a serving plate with a bite taken out of one.

    Recipe Notes and Tips

    • Fresh scallops will keep in your fridge for up to two days. If they develop a strong fishy smell then they are past their best.
    • Make sure to use dry scallops in this recipe as wet scallops won’t brown.
    • If using smaller scallops, reduce the cook time.

    More Air Fryer Recipes

    Nine cooked scallops on a white plate.
    Print Recipe
    5 from 1 vote

    Air Fryer Scallops with Garlic Herb Butter

    Quick and easy to make with a few simple ingredients, these air fryer scallops are perfect to serve as a sit down appetizer or light meal. Perfectly seared and seasoned with a herb, lemon and garlic butter, these are the real deal!
    Prep Time5 minutes
    Cook Time10 minutes
    Total Time15 minutes
    Course: Appetizer
    Cuisine: American
    Keyword: air fried scallops, how to cook scallops in an air fryer, scallops with herbs and garlic
    Servings: 3 servings
    Calories: 176kcal
    Author: Tanya

    Equipment

    Ingredients

    • 1 lb scallops U10 dry scallops
    • 2 Tablespoon unsalted butter melted
    • 1 Tablespoon minced garlic
    • 1 teaspoon kosher salt or to taste
    • 1 teaspoon chopped parsley
    • 1 teaspoon lemon juice

    Instructions

    • Pat dry the scallops and set aside.
    • Preheat the air fryer to 400 degrees Fahrenheit.
    • Combine melted butter, garlic, salt, parsley, and lemon juice in a bowl.
    • Once the air fryer is preheated, brush the air fryer basket with some of the butter mixture. Place scallops in the air fryer basket, making sure they don’t overlap. Spread mixture on top of scallops.
    • Cook scallops for 8-10 minutes, flipping halfway.
    • Serve and enjoy.

    Notes

    • Make sure to use dry scallops in this recipe as wet scallops won’t brown.
    • If using smaller scallops, reduce the cook time.

    Nutrition

    Calories: 176kcal | Carbohydrates: 6g | Protein: 18g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 1369mg | Potassium: 325mg | Fiber: 1g | Sugar: 1g | Vitamin A: 241IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg

    by 11 Comments

    15 Easy Air Fryer Chicken Recipes

    Over the years I have turned to my Air Fryer again and again to make chicken. I love the way it cooks in the Air Fryer and your reviews of my recipes indicate that you love poultry, like chicken and turkey, in the Air Fryer as well! I wanted to share some of the amazing easy-to-make chicken recipes I have created in the Air Fryer.

    Easy Air Fryer Chicken Recipes

    These chicken recipes come out perfect in the air fryer. From classic Fried Chicken, Jamaican Jerk Chicken, and chicken wings. The air fryer has got you covered.

    Nashville Style Hot Chicken Tenders (Air Fryer Recipe)

    These Nashville style hot chicken tenders are so easy to make in the air fryer! These tenders are so wonderfully crispy and juicy, they rival any you’ve had in a restaurant! Ready to serve in less than half an hour.

    Lemon Pepper Air Fryer Chicken Thighs

    This Lemon Pepper Air Fryer Chicken Thigh recipe is so easy and results in juicy moist full of flavor chicken. It's the perfect weeknight recipe full of flavor.

    Jamaican Jerk Chicken (Air Fryer, Oven, or Grill)

    Add some flavor to your dinner with this delicious Jamaican jerk chicken recipe. It takes minutes to prep and can be cooked in the air fryer, oven, or grill for a delicious bite to suit any occasion.

    Sticky BBQ Air Fryer Chicken Legs

    These air fryer chicken legs are so simple to make with just 3 ingredients! Perfect to serve as an appetizer or part of a main meal, they require very minimal prep and are ready to serve in about half an hour. Deliciously sticky and made with my homemade BBQ sauce.

    Air Fryer Sweet and Spicy Bacon Wrapped Chicken Bites

    These air fryer bacon-wrapped chicken bites are the perfect quick and easy appetizer. They're the perfect play on sweet, salty, and spicy wrapped into one bite.

    Jerk Chicken Wings

    These Jerk Chicken Wings are cooked in the air fryer and are made with just 3 ingredients! These spicy wings are easy to prep and make and perfect to serve as an appetizer or main.

    Chicken Patties with Garlic Aioli

    These delicious Chicken Patties are quick and easy to make and can be made in the air fryer or shallow fried on the stovetop. Served with a creamy garlic aioli dipping sauce, they can be served as a main or an appetizer.

    Healthier General Tso's Chicken Recipe in the Air Fryer

    General Tso's chicken is usually coated and fried first to that awesome crunchy chicken that's covered in sauce. This air fried version skips the frying and the excess oil to get the same crunchiness.

    Crispy Korean Air Fried Chicken Wings

    Using the air fryer and a little cornstarch gets these wings are extra crunchy. Once cooked, they are covered in a delicious gochujang sauce.

    Fried Chicken Tacos (Air Fryer)

    These Fried Chicken Tacos are absolutely delicious and ready in less than 20 minutes thanks to the Air Fryer. Golden air fried chicken breast fried to perfection, topped with a vinegar-based slaw and spicy mayo wrapped up into a crispy taco.

    How to Make Air Fryer Chicken Wings (Fresh or Frozen)

    If you’re looking for all the tips and tricks to perfect Air Fryer Chicken Wings, I’ve got you covered. Here’s how to make perfectly crispy chicken wings in your Air Fryer from fresh or frozen, sauced or dry-rubbed.

    Air Fryer Chicken Nuggets (Chick-fil-A Copycat)

    These Air Fryer Chicken Nuggets are golden, delicious, and full of amazing flavor. Your family will love this copycat version of the Chic-fil-A nuggets.

    BBQ Air Fryer Chicken Breast

    This delicious and juicy chicken breast is made right in your Air Fryer after being covered with bbq seasoning. It’s perfect as a main course with a side or on a salad.

    Air Fryer Fried Chicken

    This Air Fryer Fried Chicken is golden brown, juicy, and full of flavor. It’s one recipe you have to try in your Air Fryer.

    Air Fried Spatchcock Chicken

    It’s so easy to cook spatchcock chicken in the air fryer and the results are out of this world! The skin is perfectly crispy and the meat is tender and juicy. Ready to serve in about 45 minutes and made with 3 ingredients.

    Bonus recipes!!!

    If you also like turkey meat, you'll love these turkey recipes made in the air fryer.

    Easy Air Fryer Turkey Recipes

    These recipes for air fryer turkey are so delicious and quite easy. From turkey breast to turkey legs, and even turkey burgers.

    Roasted Air Fryer Turkey Breast (Bone-In or Boneless)

    This Air Fryer Roasted Turkey Breast is juicy and moist and so easy to make. Use bone-in or boneless turkey breast to make this beautiful golden roasted turkey in less than an hour. 

    Juicy Air Fryer Turkey Burgers

    These Air Fryer Turkey Burgers are juicy, delicious, and full of amazing flavor. I use my healthy secret ingredient to keep these turkey burgers nice and juicy with no added oil or butter.

    Air Fryer Roasted Turkey Legs

    These Air Fryer Turkey Legs are roasted in the Air Fryer and are nice and crisp on the outside while perfectly juicy on the inside. Take a trip to your favorite fair with this easy recipe. 

    by 8 Comments

    BBQ Nachos Recipe

    Level up your nacho game with these BBQ Nachos topped with delicious BBQ pork, jalapeño slices, corn, and other delicious toppings. It’s a quick and easy dinner idea that’s full of bold and amazing flavors.

    bbq nachos with Reynolds® Wrap Non-Stick Foil box at the top.

    This post contains affiliate links, please read my full disclaimer here.

    I’m excited to partner with Reynolds Wrap® for this post.

    I love nachos because they’re quick to make, full of flavor, and cheesy. I also love BBQ….so of course, this combo of BBQ and cheesy nachos was bound to happen. I first tried this combo on a trip to Virginia and I was in love with the flavors. It’s now on our dinner rotation when I need a quick and easy meal.

    Although they're both delicious, nachos and BBQ can both get very messy.

    That’s why I use Reynolds Wrap® Non-Stick Foil for easy cleanup and to keep my pans nice and shiny. No one wants to scrub burnt cheese off their pans and the cheese belongs in your belly rather than stuck to the pan.

    Reynolds Wrap® Non-Stick Foil is made with a non-stick coating on one side (the dull side), so there’s no need to add cooking spray or oil, even for sticky foods like these cheesy nachos. Just add your ingredients right on the foil and watch the non-stick magic happen.

    How to make BBQ Nachos:

    Preheat your oven to 375 degrees Fahrenheit and gather your ingredients.

    ingredients for bbq nachos on white background

    Prepare a large sheet pan by spreading Reynolds Wrap® Non-Stick Foil on it. Make sure the dull side is up as this is the side that is non-stick, and the nachos will lift right off after baking.

    Then lay a single layer of chips and half of the cheese. I use both Monterey Jack and Cheddar.

    collage of hand laying down foil and then chips and cheese being placed on it

    Then, add your BBQ Pork (or chicken or beans), corn, and jalapeño slices. Top with the remainder of your cheese.

    collage of nacho ingredients on sheet pan with foil

    Bake in the oven for 7-9 minutes or until the cheese has melted.

    Top with red onion, tomatoes, cilantro, sour cream, and more BBQ sauce. Serve and enjoy.

    finished bbq nachos with some removed and foil showing

    Tips on How to Layer your Nachos

    There’s an art to layering nachos to ensure that every chip has an equal amount of topping. Start with Reynolds Wrap® Non-Stick Foil to prevent sticking. Then, place your chips in a single layer. Do not overlap them. Cover that layer with cheese and toppings like meat, beans, and corn, then finish it with cheese before baking.

    Once it’s done cooking, add your cold ingredients like chopped onions, tomatoes, sour cream, and avocado.

    Other Important tips for making nachos

    ●      Use Reynolds Wrap® Non-Stick Foil for easy cleanup - Melted cheese can be a nightmare to scrub off of pans and I like my cheese to be on my plate rather than stuck to the pan. Lining the pan with non-stick foil is a must to keep your pans nice and clean. Reynolds Wrap® Non-Stick Foil is perfect for this recipe as nothing sticks to the foil, so you can enjoy every single bit of nachos and cheese. When using Reynolds Wrap® Non-Stick Foil, make sure the dull side is facing up. There’s also text that says non-stick side, so you know which side to use.

    ●      Only bake the chips, cheese, meat, and corn - Add toppings like sour cream, red onions, cilantro after you take the nachos out of the oven. This will give you that perfect combo of hot and cold ingredients.

    ●      Have fun with the toppings - The possibilities are endless when it comes to toppings on nachos. You can sub the pork for chicken or make it meatless by subbing a drained can of beans instead. Either way, you won’t be disappointed.

    ●      Leftover BBQ pork or chicken work great - Both my Shredded BBQ Pork and Shredded BBQ Chicken work great with this recipe.You can also quickly whip up some BBQ chicken by adding ½ cup of BBQ sauce to leftover shredded chicken or pork. I like to use the chicken from a rotisserie chicken from time to time.

    ●      Nachos are best eaten the day when you make them.

    hand pulling up nacho chip with Reynolds® Wrap Non-Stick foil box in background
    bbq nachos with Reynolds® Wrap Non-Stick Foil box at the top.
    Print Recipe
    4.67 from 3 votes

    BBQ Nachos Recipe

    Level up your nacho game with these BBQ Nachos topped with delicious BBQ pork, jalapeño slices, corn, and other delicious toppings. It’s a quick and easy dinner idea that’s full of bold and amazing flavors.
    Prep Time10 minutes
    Cook Time7 minutes
    Total Time17 minutes
    Course: Appetizer, Main Course
    Cuisine: American
    Keyword: BBQ Nachos, Nachos
    Servings: 6 people
    Calories: 790kcal
    Author: Tanya

    Ingredients

    • Reynolds Wrap® Non-Stick Foil
    • 11 oz. bag of tortilla chips
    • 2 cups shredded Monterey Jack cheese
    • 2 cups shredded cheddar cheese
    • 1.5 cups BBQ pork or chicken
    • ½ cup corn kernels
    • 1 cup jalapeño slices
    • ½ cup red onion chopped
    • ½ cup BBQ sauce
    • ¼ cup chopped cilantro leaves
    • ¼ cup sour cream
    • 1 avocado peeled, cored and chopped
    • 2 Roma tomatoes chopped

    Instructions

    • Preheat the oven to 375 degrees Fahrenheit.
    • Prepare a large sheet pan by spreading Reynolds Wrap® Non-Stick Foil on it. Make sure the dull side is up as this is the side that is non-stick. Then lay a single layer of chips and half of the cheese. Then add your BBQ Pork (or chicken or beans), corn, and jalapeños. Then top with the remainder of your cheese.
    • Bake in the oven for 7-9 minutes or until the cheese has melted.
    • Top with red onion, tomatoes, cilantro, sour cream, and more BBQ sauce. Serve and enjoy.

    Nutrition

    Calories: 790kcal | Carbohydrates: 65g | Protein: 33g | Fat: 46g | Saturated Fat: 19g | Cholesterol: 100mg | Sodium: 1315mg | Sugar: 21g | Calcium: 677mg

    by 19 Comments

    Southern Potato Salad Recipe

    Creamy, tangy and so delicious, this Southern potato salad is a must have side dish. Simple and easy to make, it's perfect for BBQs and cookouts.

    Southern potato salad dressing in a white bowl sprinkled with paprika.

    This post contains affiliate links, please read my full disclaimer here.

    The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

    Living in the South, I've tried all kinds of potato salad...but this potato salad belongs on your table. Whether it's a large gathering or you need it for a side dish for a fried chicken dinner, this recipe right here is what you need.

    Made with dill relish, mustard, honey, mayo and crunchy vegetables, this Southern potato salad is creamy, sweet and tangy with a great texture.

    Simple and quick to make, every bite is truly delicious!

    How to make Southern potato salad

    • Gather your ingredients.
    Ingredients for the recipe in bowls.
    • Place potatoes in a large pot and cover potatoes with cold water by about 2 inches. Bring to boil and boil until tender, about 10 minutes.
    Boiling the potatoes.
    • Strain the potatoes and set aside to cool.
    The cooked potatoes being drained.
    • Mix the mayonnaise, yellow mustard, dill relish, and honey in a large bowl until combined.
    The ingredients for the mayonnaise dressing mixed together in a white bowl
    • Add remaining ingredients (including the cooled potatoes).
    The ingredients added to the mayonnaise.
    • Stir until combined. Cover and refrigerate for at least 1 hour or overnight.
    The potato salad mixed together in a white bowl.
    • Add salt and pepper to taste and garnish with paprika. Serve and enjoy.
    Overhead shot of the Southern potato salad in a white bowl.

    What are the best potatoes to use?

    This potato salad is best made with starchy, floury potatoes. Yukon gold and red potatoes are best to use, however russet potatoes can be used as well. Avoid waxy potatoes like fingerlings and salad potatoes for this.

    Can you make it ahead of time?

    This is a great make ahead dish, so it's ideal for cookouts. Once you have made it, cover it and place it in the fridge. It will keep well for up to 5 days. The flavors develop overtime, so it's best to let it rest for at least an hour. Don't leave the potato salad at room temperature for more than two hours.

    What do you serve it with?

    This Southern potato salad is great to serve with meat, chicken, seafood and veggie mains. It's an excellent addition to anything grilled and is perfect for cookouts, picnics and pot lucks. Try it with:

    Close up of the potato salad garnished with paprika.

    Recipe Notes and Tips

    • Cut the potatoes into small and even chunks so that they cook through quickly and evenly.
    • Let the potatoes cool before mixing them with the mayonnaise. If they are hot, the mayonnaise can split causing a very oily salad.
    • Let your Southern potato salad sit for at least an hour before serving for the best flavor.

    More Side Dishes

    Watch this video tutorial and see how I make this potato salad from start to finish.

    southern potato salad in bowl topped with paprika
    Print Recipe
    4.89 from 9 votes

    Southern Potato Salad Recipe

    Creamy, tangy and so delicious, this Southern potato salad is a must have side dish. Simple and easy to make, it's perfect for BBQs and cookouts.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Side Dish
    Cuisine: American
    Keyword: creamy potato salad, potato salad with mayonnaise, potato salad with relish
    Servings: 6 to 8 servings
    Calories: 360kcal
    Author: Tanya

    Ingredients

    • 2 lbs Yukon Gold Potatoes about 4 potatoes, peeled and chopped into 1 inch chunks
    • ¾ cup of mayonnaise
    • 2 Tablespoon of yellow mustard
    • 2 Tablespoon dill relish
    • 2 teaspoon honey
    • ½ a sweet onion diced (about ½ cup)
    • ½ a red bell pepper diced (about ½ cup)
    • 1 celery stalk diced (about ½ cup)
    • 2 boiled eggs chopped
    • Salt and pepper to taste
    • Paprika to sprinkle on top for garnish optional

    Instructions

    • Place potatoes in a large pot and cover potatoes with cold water by about 2 inch. Bring to boil and boil until tender, about 10 minutes. Strain the potatoes and set aside to cool.
    • Mix the mayonnaise, yellow mustard, dill relish, and honey in a large bowl until combined. Add remaining ingredients (including the cooled potatoes) and stir until combined. Cover and refrigerate for at least 1 hour or overnight.
    • Add salt and pepper to taste and garnish with paprika. Serve and enjoy.

    Video

    Notes

    • Cut the potatoes into small and even chunks so that they cook through quickly and evenly.
    • Let the potatoes cool before mixing them with the mayonnaise. If they are hot, the mayonnaise can split causing a very oily salad.
    • Let your Southern potato salad sit for at least an hour before serving for the best flavor.
    • Yukon gold, red potatoes are best to use with this dish however russet potatoes can be used as well.

    Nutrition

    Calories: 360kcal | Carbohydrates: 33g | Protein: 6g | Fat: 23g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 327mg | Potassium: 731mg | Fiber: 4g | Sugar: 6g | Vitamin A: 434IU | Vitamin C: 44mg | Calcium: 38mg | Iron: 2mg

    by 9 Comments

    Air Fryer Salmon Patties

    Quick and easy to make, these air fryer salmon patties are wonderfully flavorful and so simple to make. Serve as an appetizer or as part of a main for one delicious bite!

    Six salmon patties on a plate served with sour cream and a wedge of lemon.

    This post contains affiliate links, please read my full disclaimer here.

    The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

    I just know that you are going to adore this salmon cake recipe! It's so full of flavor and my take on this classic recipe. I use canned salmon and my air fryer for this recipe, but you could totally use fresh and make it on the stove if you like.

    These patties take minutes to make and are great to serve as an appetizer or as part of a quick and easy weeknight meal. Every bite is so flavorful, trust me, you are sure to impress with this dish!

    Be sure to check out my Air Fryer Crab Cakes and Air Fryer Crispy Shrimp.

    How to make air fryer salmon patties

    • Gather your ingredients.
    Ingredients to make the salmon patties in glass bowls.
    • In a bowl, combine drained canned salmon, ½ cup bread crumbs, egg, sweet onion, red bell pepper, garlic, mayonnaise, lemon juice, mustard, and celery salt.
    The ingredients mixed together in a bowl.
    • Form mixture into 6 patties and place in the freezer for 15-20 minutes. This will firm them up so they don't break apart.
    The mixture formed into six patties.
    • Preheat the air fryer to 370 Fahrenheit.
    • Spread the remaining ½ cup of breadcrumbs in a shallow dish. Remove the patties from the freezer and coat patties in the breadcrumbs.
    The patties being covered with breadcrumbs.
    • Place in the preheated air fryer basket and cook for 11-13 minutes, flipping and spraying with oil halfway.
    The salmon patties in the air fryer before and after cooking.

    Serve and enjoy.

    salmon patties cooked inside air fryer basket

    Can you make these without an air fryer?

    These salmon patties are so effortless to cook in the air fryer, but you can pan fry them too. Simply fry the patties in an oiled pan over medium-high heat until browned, about 3-4 minutes each side.

    You can also oven bake them, although they won't be as crispy. Place them in a preheated oven at 400F for 20 minutes, flipping halfway through.

    What's the best salmon to use?

    I like to use canned salmon for this recipe, it makes the dish super convenient and quick. If you have fresh salmon, you can of course use that, but be sure to cook it first, either on the stovetop or in the oven, before flaking and combining with the other ingredients.

    What do you serve them with?

    I love to serve these as an appetizer with some remoulade or tartar sauce and some lemon wedges. They work great as a light lunch or brunch too, served with a nice fresh salad.

    Serve them as a main with some French fries, creamy mashed potatoes and steamed veggies.

    Four salmon patties stacked on top of each other and topped with tartar sauce

    Recipe Notes and Tips

    • Make them gluten-free by using GF breadcrumbs.
    • Be sure to freeze the patties before breading them or they can fall apart.
    • You can serve these without removing the bones if you prefer. You could also use three 5 oz cans of skinless, boneless, Wild Caught pink salmon.
    • Leftovers will keep well for up to 4 days in the fridge and can be reheated in the air fryer at 360F for 4 minutes.
    Salmon patty on white plate cut in half to show inside

    More Salmon Recipes

    air fryer salmon patties on white plate with tartar sauce on one
    Print Recipe
    5 from 3 votes

    Air Fryer Salmon Patties

    Quick and easy to make, these air fryer salmon patties are wonderfully flavorful and so simple to make. Serve as an appetizer or as part of a main for one delicious bite!
    Prep Time10 minutes
    Cook Time10 minutes
    Freezer time15 minutes
    Total Time35 minutes
    Course: Appetizer, Main Course
    Cuisine: American
    Keyword: air fried salmon cakes, air fried salmon patties, how to cook salmon patties in the air fryer
    Servings: 6 patties
    Calories: 228kcal
    Author: Tanya

    Ingredients

    • 14.5 oz can of Wild Caught Alaskan salmon , drained, bones and skin removed
    • 1 cup of Italian bread crumbs separated
    • 1 large egg lightly beaten
    • ¼ cup diced sweet onion
    • ½ cup diced red bell pepper
    • ½ teaspoon minced garlic
    • 2 Tablespoon mayonnaise
    • 2 Tablespoon fresh lemon juice
    • 2 teaspoon mustard
    • ¼ teaspoon celery salt
    • Oil for spraying

    Instructions

    • In a bowl, combine salmon, ½ cup bread crumbs, egg, sweet onion, red bell pepper, garlic, mayonnaise, lemon juice, mustard, and celery salt.
    • Form mixture into 6 patties and place in the freezer for 15-20 minutes.
    • Preheat the air fryer to 370 Fahrenheit.
    • Spread the remaining ½ cup of breadcrumbs in a shallow dish. Remove the patties from the freezer and coat patties in the breadcrumbs.
    • Place in the preheated air fryer basket and cook for 11-13 minutes, flipping and spraying with oil halfway. Serve and enjoy.

    Notes

    • Make them gluten-free by using GF breadcrumbs.
    • Be sure to freeze the patties before breading them or they can fall apart.
    • You can serve these without removing the bones if you prefer. You could also use three 5 oz cans of skinless, boneless, Wild Caught pink salmon.
    • Leftovers will keep well for up to 4 days in the fridge and can be reheated in the air fryer at 360F for 4 minutes.
    • To pan-fry, follow the directions but pan fry the patties in an oiled pan over medium-high heat until browned, about 3-4 minutes each side.

      Nutrition

      Calories: 228kcal | Carbohydrates: 16g | Protein: 20g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 685mg | Potassium: 330mg | Fiber: 1g | Sugar: 2g | Vitamin A: 517IU | Vitamin C: 19mg | Calcium: 240mg | Iron: 2mg

      by 3 Comments

      Vinegar Coleslaw

      This vinegar coleslaw is inspired by the red slaw served with North Carolina BBQ. It has no mayonnaise and is the perfect tangy coleslaw to go along with your bbq.

      Red cabbage vinegar coleslaw served in a white bowl.

      This post contains affiliate links, please read my full disclaimer here.

      The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

      A good slaw is one of my must-haves at any BBQ or picnic, and this vinegar coleslaw ticks all the right boxes! It's the kind of slaw that goes along perfectly with this North Carolina BBQ pulled pork.

      The vinegar slaw you find in North Carolina is usually red, hence the popular name called red slaw. Mine is purple..or greeinish brown depending on the kind of cabbage I use.

      This slaw is made without mayo so it's a healthier option compared to a creamy slaw. Low in fat and calories, it's one tasty side you can feel good about enjoying!

      This is great to serve on top of my air fryer hot dogs or turkey burgers, or as a side for your favorite BBQ meats.

      How to make vinegar slaw

      • Gather your ingredients. Chop your cabbage and green onion.
      Ingredients for the vinegar coleslaw on a marble work surface.
      • Add your chopped cabbage, chopped green onion, ketchup, apple cider vinegar, white sugar, crushed red pepper flakes, salt, black pepper, and hot sauce to a large bowl.
      The ingredients for the slaw in a white bowl.
      • Stir until thoroughly combined.
      A wooden spoon mixing the ingredients together.
      • Cover and chill in the refrigerator for at least one hour or up to overnight. Serve and enjoy.

      How long does it keep?

      Once you have made your slaw, keep it covered in the fridge and it will keep well for around 3 to 4 days. After a day, the cabbage will start to release some liquid into the bowl, so you may want to strain this additional water before serving.

      If you can, let the slaw sit for at least one hour before serving to let the flavors develop, and overnight is preferable.

      Can you use green or red cabbage?

      You can use either in this vinegar coleslaw recipe. I love the vibrancy of the red, and I think it works so well with BBQ meats like brisket and ribs, but green will work just as well.

      I find the flavor of green cabbage to be slightly more peppery and red to be a little sweeter, so go with whatever you love!

      What's the best way to shred cabbage?

      For this slaw, I wanted to really finely shred the cabbage, so the best way to do this is in a food processor.

      1. Remove the core of the cabbage.
      2. Cut into large pieces and place in the food processor.
      3. Shred.
      4. Remove and process the green onions.
      Four step by step photos to show how to shred the cabbage.

      If you prefer a chunkier slaw, you can of course cut the cabbage by hand into strips. You can also use a vegetable peeler to shred it quickly; cut the cabbage into quarters and run the peeler down the cut side.

      I prefer this vinegar slaw to be super fine, but either way works well.

      Recipe Notes and Tips

      • For best flavor, chilling overnight is recommended. This allows for the flavors to develop and meld together.
      • Eat as a side or top on your favorite BBQ, hot dogs, or hamburgers.
      • You can use green or red cabbage for this recipe.
      • If you do prefer a creamier slaw, you can mix in a couple of tablespoons of mayonnaise.
      Close up of a wooden spoon in the vinegar coleslaw.

      More Salad Recipes

      Red cabbage vinegar coleslaw served in a white bowl.
      Print Recipe
      5 from 2 votes

      Vinegar Coleslaw

      This vinegar coleslaw is inspired by the red slaw served with North Carolina BBQ. It has no mayonnaise and is the perfect tangy coleslaw to go along with your bbq.
      Prep Time10 minutes
      Total Time10 minutes
      Course: Salad, Side Dish
      Cuisine: American
      Keyword: bbq coleslaw recipe, no mayo coleslaw, simple coleslaw recipe
      Servings: 4 servings
      Calories: 101kcal
      Author: Tanya

      Ingredients

      • ½ of a medium red cabbage about 4 cups cabbage, finely chopped
      • 3 green onions finely chopped
      • ½ cup ketchup
      • ⅓ cup apple cider vinegar
      • 2 ½ Tablespoon granulated sugar
      • 1 teaspoon crushed red pepper flakes
      • 1 teaspoon kosher salt or to taste
      • 1 teaspoon ground black pepper
      • 1-2 dashes of hot sauce

      Instructions

      • Add your chopped cabbage, chopped green onion, ketchup, apple cider vinegar, white sugar, crushed red pepper flakes, salt, black pepper, and hot sauce to a large bowl and stir until thoroughly combined.
      • Cover and chill in the refrigerator for at least one hour or up to overnight. Serve and enjoy.

      Notes

      • For best flavor, chilling overnight is recommended. This allows for the flavors to develop and meld together.
      • Eat as a side or top on your favorite BBQ, hot dogs, or hamburgers.
      • You can use green or red cabbage for this recipe.
      • If you do prefer a creamier slaw, you can mix in a couple of tablespoons of mayonnaise.

      Nutrition

      Calories: 101kcal | Carbohydrates: 23g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 885mg | Potassium: 344mg | Fiber: 3g | Sugar: 18g | Vitamin A: 506IU | Vitamin C: 44mg | Calcium: 62mg | Iron: 1mg