If you’re like me, you are hanging on to every bit of summer. I wanted to make a coleslaw recipe that sings of summer. Bright, cheerful, and refreshing.

I also wanted to make a Jerk Turkey Burger and knew this would pair perfectly.

It’s a Win-Win!

You need a rainbow of colors for this Caribbean inspired coleslaw! With that comes a wonderful variety of textures and bright flavors.

You can mix and match the ingredients you include in this slaw. I knew I wanted to include mango to give it the Caribbean vibe. I also wanted the crunch that shredded carrots deliver.

The Caribbean Coleslaw Ingredients

• Green cabbage
• Purple cabbage
• Red bell pepper
• Mango
• Shredded carrots
• Jalapeno

For the Citrus Dressing I used mayonnaise as my base. You could certainly go with a more tangy vinegar based dressing. The fresh orange juice really adds the citrus pop.

The Citrus Dressing Ingredients

• Mayonnaise
• Apple cider vinegar
• Orange juice
• Dash of hot sauce
• Salt & pepper

This citrus dressing is light with bright bursts of orange flavor. You can adjust the hot sauce to give it a little kick.

This is meant to be a quick & easy slaw. Nothing fancy, but really pretty with the rainbow of colors.

The Method

• Shred or fine dice ingredients
• Toss with dressing
• Serve

Because sometimes simple is all you need!

Whether you’re topping your Jerk Turkey Burger or Pulled Pork Sandwich, a good coleslaw recipe can be a game-changer!

Here are some of our other coleslaw recipes you might enjoy!

• Apple Fennel Slaw {with Orange Cumin Dressing}
• Classic Coleslaw
• Sesame Brussels Sprout Slaw

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Colorful Caribbean Coleslaw with Citrus Dressing

Colorful Caribbean Coleslaw with Citrus Dressing is bursting with bright tropical flavors.

Course Side Dish

Prep Time 15 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

For the Coleslaw

• 1 cup shredded green cabbage
• 1 cup shredded purple cabbage
• 1 cup shredded carrots
• 1/2 cup julienned red pepper
• 1/2 cup diced mango
• 1 small jalapeno, diced

For the Dressing

• 1/2 cup mayonnaise
• 2 Tablespoons orange juice
• 1 Tablespoon apple cider vinegar
• 2 dashes hot sauce
• salt & pepper to taste

Instructions

• Combine all coleslaw ingredients in a bowl. Mix dressing ingredients in a small bowl then pour desired amount over coleslaw.

The post Colorful Caribbean Coleslaw with Citrus Dressing appeared first on Lemony Thyme.

This cocktail dates back to the end of WWII when whiskey was in tight supply and liquor vendors insisted bar owners buy multiple cases of rum to each case of whiskey.

An overabundance of rum forced establishments to get creative and it was then that the Hurricane Cocktail was born.

Served from a “Hurricane” glass named and shaped after hurricane lamps. A souvenir hurricane glass (or two) come in handy when making this cocktail at home.

A combination of light and dark rums, passion fruit juice, orange juice, squeeze of lime, and grenadine syrup is served over ice in a tall ‘Hurricane’ glass. This drink is sweet like fruit punch and packs a punch too with generous amounts of rum. Cheers!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Hurricane Cocktail

This drink is sweet like fruit punch and packs a punch too with generous amounts of rum. Cheers!

Course Drinks

Servings 2

Ingredients

• 4 ounces dark rum
• 4 ounces light rum
• 4 ounces passion fruit juice or pineapple juice
• 2 ounces orange juice
• 2 ounces fresh lime juice
• 1 ounce grenadine
• 1 ounce simple syrup optional
• orange slices and maraschino cherries for garnish

Instructions

• Fill two tall glasses with crushed ice. Combine all ingredients in cocktail shaker with ice. Shake until chilled. Pour into ice filled glasses. Garnish each with orange slice and maraschino cherry.

The post Hurricane Cocktail a New Orleans Classic appeared first on Lemony Thyme.

What better way to celebrate than with a refreshing summery cocktail. The Painkiller Cocktail is a twist on Piña Colada flavors with dark rum, pineapple, orange and coconut finished with freshly grated nutmeg on top. A classic Tiki Drink every mixologist should have in their playbook.

We’ve come to love Tiki Bars, especially when you discover them in the most unexpected places, like hidden below the bustling streets of Chicago. Three Dots and a Dash, an underground tiki speakeasy, is a must visit if you’re lucky enough to be bar hopping in Chicago!

However, we were first introduced to The Painkiller Cocktail while vacationing in Key West. There was something about the laid-back vibe and relaxed island setting that paired quite nicely with this tropical rum drink.

Sitting in a courtyard sipping Painkillers while listening to the calypso sounds from the steel drums as colorful chickens strolled by without a care in the world.

The Painkiller Cocktail is made by combining dark rum, pineapple juice, orange juice, and cream of coconut in an ice filled shaker. Shake vigorously then pour into a crushed ice filled highball glass. The drink is topped with freshly grated nutmeg and garnished with fresh orange and pineapple. It is so smooth and refreshing and sure to ease you into a good mood.

No worries. No cares. Life is good. Cheers!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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The Painkiller Cocktail

The Painkiller Cocktail is made by combining dark rum, pineapple juice, orange juice, and cream of coconut in an ice filled shaker, topped with freshly grated nutmeg. This cocktail is so smooth and refreshing and sure to ease you into a good mood.

Course Drinks

Prep Time 5 minutes minutes

Servings 1

Ingredients

• 2 ounces rum navy or dark
• 4 ounces pineapple juice
• 1 ounce orange juice
• 1 ounce cream of coconut not coconut milk
• freshly grated nutmeg
• pineapple and orange wedges for garnish

Instructions

• Fill shaker with ice. Add rum, pineapple juice, orange juice, cream of coconut and shake vigorously. Strain into a ice filled highball glass. Sprinkle with freshly grated nutmeg. Garnish with pineapple wedge. Cheers!

Notes

Cream of Coconut is not the same as Coconut Milk.  Look for Coco Lopez in your local markets with the cocktail mixers.

The post The Painkiller Cocktail appeared first on Lemony Thyme.

Peach, Berry & Basil Fruit Salad with Orange Vinaigrette.

Something special happens when the warm orange vinaigrette meets the sliced peaches and berries.  Something really special.  This wonderful Peach, Berry & Basil Fruit Salad is sweet and sexy enough to be served as dessert.  I say let ’em eat dessert for breakfast, lunch, and dinner. 

This is the second Cooking Light recipe that I’ve shared, in as many days, that allows me to incorporate fresh tender basil leaves.  Not sure if I’m more excited about my fresh herbs bursting with love or to share some lightened up recipes.  I hope you enjoy the direction we’re headed.

Never fear, with me you can be assured Adventures in Chocolate are always lingering in the shadows.  There are simply those times that fruit doesn’t compare to chocolate, even when it’s this good.

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Peach, Berry & Basil Fruit Salad {with Orange Vinaigrette}

Course Salad

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Cooking Light Magazine, May 2007

Ingredients

For the vinaigrette…

• 1 cup fresh orange juice
• 1 1/2 Tbl. sugar
• 1 1/2 Tbl. champagne vinegar or white wine vinegar
• 1 Tbl. extra-virgin olive oil
• 1 Tbl. butter
• pinch of salt

For the fruit salad…

• 1 1/2 cups fresh blueberries
• 1 lb. fresh strawberries halved
• 2-3 small ripe peaches or nectarines each cut into 8 wedges
• 1/4 cup small fresh basil leaves

Instructions

For the vinaigrette…

• Combine the first three ingredients in a small sauce pan; bring to a boil. Cook until reduced to 1/2 cup (about 15 minutes). Add olive oil, butter, and salt to pan, stirring with a whisk. Let stand 2 minutes.

For the fruit salad…

• Combine strawberries, blueberries, and peaches in a large bowl. Add warm vinaigrette just before serving. Sprinkle with fresh basil leaves.

The post Peach, Berry & Basil Fruit Salad {with Orange Vinaigrette} appeared first on Lemony Thyme.

~ Rum Runner Cocktail ~

1 ounce Pineapple Juice
1 ounce Orange Juice
1 ounce Banana Liqueur
1 ounce Blackberry Liqueur
2 ounces Rum
splash Grenadine 

Fill tall glass with ice.
Layer in Blackberry Liqueur, Grenadine, Orange Juice, Pineapple Juice, Banana Liqueur, and Rum.  Swizzle.  Garnish with pineapple and lime.

I was looking for a cocktail to enjoy on New Year’s Eve.  I think the Rum Runner was the perfect choice.  Happy New Year from our family to yours.
May 2014 be bright and full of good cheer!!

The post Rum Runner Cocktail appeared first on Lemony Thyme.

I’m writing this post while Summer Breeze by Seals & Croft is playing in the background (from a youtube link on the page of a friend) :)  Maybe I’m longing for summer a lot earlier than usual or perhaps it’s that Mother Nature is teasing us.  Freezing rain yesterday, 50’s today.  It’s Saturday, the sun is shining, I’m having Tuna Cakes with Citrus Salad for lunch, and these words are speaking to me:

See the smile a-waitin’ in the kitchen

food cookin’ and the plates for two

Feel the arms that reach out to hold me

in the evening when the day is through.

Summer breeze

makes me feel fine

blowing through the jasmine in my mind…

This Tuna Cakes with Summer Breeze Citrus Salad recipe was born out of the ingredients in our Fridge/Pantry.  I’m beginning to think that’s my niche.  I’m far more creative and pay closer attention to flavors & seasoning when I’m not working from a recipe.  And when I get the chance to sleep in, or at least ‘lounge in’ for the first time in two weeks….I’m not going to the grocery store.

I started with a can of tuna, added fresh shredded and diced veggies, an egg, a little mayo, and panko breadcrumbs to bind.  Seasoned and spiced the way we like it, with a handful of fresh cilantro and a squeeze of lemon juice for pop.  Before making all the patties, I cooked up two bite-sized samplers so I could adjust the seasoning if necessary.  Simply announcing Tuna Cakes for lunch wasn’t going to pique the interest of many.  Mother Nature may have taught me a little something about the power of teasing :)

What started as a can of tuna evolved into these deliciously fresh Tuna Cakes, full of bright flavors.  Served on a bed of baby greens with a drizzle of olive oil, sprinkle of sea salt & freshly cracked pepper, a squeeze of fresh citrus juice, and a dollop of sriracha mayo.  Oh how I can taste you warm Summer Breeze.

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Tuna Cakes {with Summer Breeze Citrus Salad}

Course Appetizer, Salad

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

For the tuna cakes…

• 12 oz. can Albacore Tuna
• 1/4 cup mayonnaise
• 1/3 cup panko breadcrumbs
• 1 scallion thinly sliced
• 4-5 baby carrots shredded
• 1 small zucchini shredded
• 2 Tbl. red onion fine diced
• 1 egg
• 1/4 cup fresh cilantro leaves chopped
• 1 squeeze fresh lemon juice
• 1/4 tsp. red pepper flakes
• 1/4 tsp. sea salt
• 1/4 tsp. freshly cracked black pepper

For the sauce…

• 3 Tbl. mayonnaise for sauce
• 1 Tbl. ketchup
• 1/2 tsp. sriracha sauce

For the salad…

• 2 cups baby greens
• 2 Tbl. olive oil
• 1-2 Tbl. fresh citrus juice lemon, orange, and/or lime
• sea salt & freshly cracked pepper

Instructions

For the tuna cakes…

• Combine all tuna cake ingredients in medium bowl and blend together using a fork. Make a small test cake and pan fry on both sides over medium heat until golden brown. Taste, and adjust seasoning accordingly. Continue to make 6 larger equal size cakes. Pan fry on both sides over medium heat until golden brown.

For the sauce…

• Combine all ingredients. Refrigerate any unused portion.

To serve…

• Place a cup of baby greens on a plate, top with 3 tuna cakes. Drizzle with olive oil, sprinkle with sea salt & freshly cracked pepper, squeeze on fresh citrus juice, and dollop with sriracha mayo.

Notes

The beauty of these tuna cakes is you can substitute according to ingredients in your pantry or fridge. It’s your chance to get happy.

The post Tuna Cakes {with Summer Breeze Citrus Salad} appeared first on Lemony Thyme.

Hints of citrus and sweet tarragon & fennel infuse flavor into this Slow-Roasted Salmon dish.  This luxurious recipe from Food & Wine is wonderful for the holidays.  To begin, a seasoning mixture is made from melted butter, thinly sliced garlic & shallots, ground fennel seeds, fresh tarragon & lemony thyme, lemon & orange zest, and coarsely ground pepper. 

The seasoning mixture is spread over both sides of a beautiful whole salmon fillet, before it is surrounded by orange juice and slow roasted.  Once again, a recipe by Food & Wine that brings together uniquely different flavors to create harmony.  The fish is oh so moist and the orange sauce is beautiful and bright.  We served ours with cauliflower mash, however rice, couscous, or even a bed of baby greens would be an equally delicious way to capture this fabulous sauce.

Please forgive the not so clear pictures, as I pulled these from the archives.  Yet this recipe is so very deserving of a post.  So it seems keeping up with a brand new puppy  (who’s so stinking cute I can barely put her down) is a little more work than I remembered.  I’ll be back to cooking tomorrow.

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Slow-Roasted Salmon with Tarragon and Citrus

Course Seafood

Author Food & Wine

Ingredients

• 4 Tbl. unsalted butter melted
• 4 garlic cloves thinly sliced
• 3 medium shallots minced
• 2 Tbl. fennel seeds coarsely ground in a spice grinder
• Finely grated zest of 3 lemons plus 1 1/2 Tbl. fresh lemon juice
• Finely grated zest of 1 orange plus juice of 1 orange
• 2 Tbl. chopped tarragon
• 1 Tbl. coarsely ground black pepper
• 2 tsp. chopped lemony thyme
• Olive oil for the baking dish
• 2 1/2 lbs. whole skinned salmon fillet
• Kosher salt
• 1/2 tsp. cayenne pepper
• Sea salt

Instructions

• Preheat oven to 300 degrees F.
• In a bowl, combine melted butter with the garlic, shallots, fennel seeds, zests, tarragon, black pepper, and lemony thyme.
• Brush a ceramic baking dish with olive oil. Lightly season the salmon fillet with kosher salt. Spread half of the seasoning mixture on the skinned side of the fish.
• Place skinned side down in baking dish and top with remaining seasoning mixture.
• Sprinkle with cayenne pepper.
• Let the salmon sit at room temperature for 20 minutes.
• Carefully pour the orange juice into the baking dish and cover the dish tightly with foil.
• Bake the salmon for 35 minutes, until the fish is barely opaque in the center.

The post Slow-Roasted Salmon with Tarragon and Citrus appeared first on Lemony Thyme.