Y’all listen up now southern belles and handsome fellas, don’t overlook the side dish! They can make your meal. Case in point; sweet potato pie anyone?! Now in the deep South they love their sides, they don’t just go for steamed broccoli or boiled carrots, no m’aaaaam, we are talking comfort food that leaves you “as full as a tick!”. I bet y’all are thinkin “shoot I ain’t got no time for that!”, but hold your horses and untwist those knickers, we are talkin’ quick, nutritious and delicious. The best kind of food sweethearts.
Enough of my wannabee sweet Southern drawl, these two sides work wonders with any dish; are perfect to make in bulk for a BBQ; and are fantastic leftovers (I took mine to work alongside rocket and feta for a quick and healthy lunch). They are also pretty flexible, you could switch half the cabbage for granny smith apples (Waldorf style), perhaps add silvered almonds to the beans, or add some sliced red peppers to the slaw: whatever you fancy. I also add a tonne of pepper to both sides as it makes the flavours pop (plus its good for you). Naturally, both of these recipes are low sugar and packed with goodness, and as mama always said ‘y’all better go eating all them greens hunny’… and y’all must always listen to your mama.
“Prettier than a glob of butter melting on a stack of pancakes”
Delicious slaw and beans served alongside Ina Garten’s Parmesan Chicken
Southern Slaw Makes a large bowl
- 1 white cabbage
- 3 carrots
- 2 sticks celery
- 6 spring onions
- 200g full-fat mayonnaise
- 4 tbsp buttermilk
- 5 tbsp brown rice syrup
- 3 tsps apple cider vinegar
- 100g pecan nuts (chopped roughly)
- salt and pepper
- Shred the cabbage, either by hand or with a food processor (which is super quick!)
- Peel and grate the carrots, and finely slice the celery and spring onions
- Whisk together the mayonnaise, buttermilk, syrup and vinegar and coat the vegetables with the dressing
- Season and toss through the nuts
- 200g fine green beans
- 3 cloves garlic
- 2 tbsp extra-virgin olive oil
- salt and pepper
- Finely chop the garlic
- Steam the beans for 5 minutes, either using a steamer or placing in a pan with a few tbsp of water and covering with a pan lid over a medium heat (this may take a little longer)
- When the beans are al dente, remove and place in a bowl with garlic and olive oil
- Toss the beans thoroughly through the mix and serve hot or cold
“You think I don’t have culture just because I’m from down in Georgia. Believe me, we’ve got culture there. We’ve always had sushi. We just called it bait.”
~Ben “Cooter” Jones
I’ve tried the coleslaw and it’s brilliant! I have steak for dinner tomorrow night and the beans will work a treat as a lovely side 🙂 blog is inspiring, recipes even more so! Xxx
The coleslaw is most agreeable, the peacans being the highlight of this particular dish. I must say there are few things in life not improved by the introduction of a cheeky peacan here and there. Dashed upon a coffe cake or stuffed inside a chicken.
Most agreeable Cecil.
Looks finger lickin’ good.!
Will try this week and let you know.
Pingback: Survival Series: The Lunchbox | Beyond the Sugar Veil