What
you need,
For
the Slaw,
½
head of green cabbage, shredded or cut thinly
½
head of purple cabbage, shredded or cut thinly
3
green onions, chopped
½
cup fresh parsley, chopped
½
cup Greek yogurt
½
cup mayo
1
tsp. white vinegar
1
tbsp. sugar
¼
tsp. cayenne pepper
¼
tsp. celery salt
Salt
and pepper to taste
In
a small bowl combine the yogurt and mayo. Add in the vinegar, sugar, cayenne
pepper, celery salt and salt and pepper to taste. You can add a few teaspoons of
milk to thin out the dressing if you feel like it is too thick.
Stir
everything to combine and adjust the seasoning to you taste.
In
a large bowl combine the green and purple cabbage and the green onion. Spoon
the dressing over the cabbage mixture and stir to coat. I used just enough
dressing to coat but not drown it; I used about ¾ of the dressing I made.
Let
the slaw sit in the fridge for at least 30 minutes while you make the sauce or
if you have time 2 hours. Stir in the parsley right before serving.
For
the chicken,
1
deli rotisserie chicken (you know the pre-cooked ones!)
1
tbsp. olive oil
1
medium onion, grated or diced very fine
1
bottle of your favorite BBQ sauce (I used Tony Roma’s Carolina Honey)
3
cloves garlic, minced
2
tbsp. red wine vinegar
2
tbsp. brown sugar
¼-1/2
tsp. red pepper flakes, to your taste
4-6
soft Hamburger buns
2
tbsp. of butter
Heat
the oil in a medium sauce pan over medium high heat. Add in the onion and sauté
for a minute or 2 until it begins to soften and turn translucent. Add in the
garlic and cook 1 minute more until it is fragrant.
Pour
in the bottle of barbeque sauce and stir to combine. Stir in the red wine
vinegar, brown sugar and red pepper flakes. Bring mixture to a boil then reduce
heat to low and simmer until mixture thickens a little and reduces by about a
third.
In
the meantime remove all the meat from the rotisserie chicken and shred it with
a fork.
Add
the shredded chicken to the sauce and stir to coat. Allow the chicken to warm
up slowly, about 10 minutes.
Cut
the hamburger buns and butter the inside. Heat a large pan over medium high
heat and toast the buns buttered side down for 1-2 minutes until warmed and
crisp.
To
assemble, pile some of the shredded saucy chicken on the bottom of the toasted
bun, top with a good spoonful of the slaw and put the toasted bun top on.
Jen of My Tiny Oven
