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.

We’re just back from the US Virgin Islands (St. John) where we celebrated Shelby’s 30th birthday with a special getaway.

We loved St. John for her magical views, her underwater wonderland and wandering wildlife.

As we emerge from covid limitations this tiny island provided the perfect balance of adventure, tranquility, space and togetherness.

I’m still smiling :)

For the salad I used Israeli (Pearl) Couscous and lots of texture and colorful flavors.

Mango, sweet corn, jalapeño, red pepper, cilantro, green onion, and punchy jerk marinade as the dressing.

This Jamaican Jerk Marinade is loaded with fresh herbs, aromatics and warm spices.

You can easily double or triple the marinade recipe if you’re planning to make Jerk Chicken Wings or Turkey Tenderloin.

If you’re looking to spice up your backyard bbq’s this summer, why not throw an island party with some of these colorful tasty dishes.

Jamaican Red Beans & Rice {Rice & Peas}
The Painkiller Cocktail
Jamaican Jerk Marinated Turkey Tenderloin
Red Grapefruit Mojito
Jamaican Jerk Sugar Cane Shrimp
Jamaican Vegetable Rundown
Jerk Chicken Wings
Caribbean Couscous Salad
Fried Plantains

Caribbean Couscous Salad is going to become our go-to salad this summer!

Such a great warm weather side dish! I love that it can safely tolerate an outdoor buffet. And it can be made a day or two ahead so you too can enjoy the party!!

For my gluten free friends, Caribbean Quinoa Salad is an equally delicious summer side dish!

Simply replace the Israeli couscous with quinoa.

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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Caribbean Couscous Salad

Caribbean Couscous Salad is going to become our go-to salad this summer! It's a great warm weather side dish that can safely tolerate an outdoor buffet and it can be made a day or two ahead so you too can enjoy the party!!

Course Salad, Side Dish

Cuisine Caribbean

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 1 cup dry Israeli couscous or substitute quinoa for gluten-free version
• 1 mango peeled & diced
• 1 ear corn on the cob kernels removed
• 1 jalapeno fine diced
• 1 small red bell pepper fine diced
• 2 scallions thinly sliced
• 1/2 cup fresh cilantro leaves chopped
• 1/2 cup Jamaican Jerk Marinade see recipe link in post
• salt & pepper to taste

Instructions

• Prepare couscous according to package instructions. Cool to room temperature.
• Combine cooled cooked couscous with remaining ingredients. Serve chilled or at room temperature.

The post Caribbean Couscous Salad appeared first on Lemony Thyme.

Not that it really matters, but considering I dipped my way through its photo shoot, I settled on Roasted Tomato & Red Pepper Dip.

Had there been a baguette in the house, this most certainly would have been called a spread.

You decide.

We snacked on this dip all summer long when tomatoes were abundant and the farmers markets had mounds of beautiful produce.

You’ll want to bookmark this recipe for summer. But today, in late February, I made a batch that is incredibly delicious.

Roasting the tomatoes, peppers and garlic is the key to building the depth of flavor. The vegetables take on a sweetness that marries so well with the smoky paprika and my new favorite crushed Aleppo pepper.

You can increase the pepper for a spicy version. I like to keep this dip on the milder side.

Roasted Tomato & Red Pepper Dip is creamy and rich with smoky, vibrant flavors. It would be the perfect addition to your Friday night nibble spread. Cheers & Enjoy!

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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Roasted Tomato & Red Pepper Dip

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Ingredients

For roasting tomatoes, peppers and garlic

• 10 roma tomatoes halved, seeds removed
• 2 red bell peppers quartered, core and seeds removed
• 2 heads garlic 1/2" trimmed off top of each head
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon salt

To make the dip

• 2 Tablespoons extra virgin olive oil
• 2 teaspoons red wine vinegar
• 1 teaspoon lemon zest
• 1/2 teaspoon smoked paprika or more to taste
• 1/2 teaspoon crushed aleppo pepper (or red pepper flakes) or more to taste
• salt to taste

Instructions

For roasting tomatoes, peppers and garlic

• Preheat oven to 425° F. Place prepared tomatoes, red peppers and garlic on rimmed baking sheet. Drizzle with olive oil and salt. Roast for 40-45 minutes until edges begin to blacken.

To make the dip

• Remove from oven and transfer to a blender or food processor. Add 2 tablespoons EVOO, red wine vinegar, lemon zest, smoked paprika, aleppo pepper. Pulse 3-4 times. Season with salt to taste. Serve with favorite crackers or crostini. Enjoy!

The post Roasted Tomato & Red Pepper Dip appeared first on Lemony Thyme.

Fresh Veggie Nachos {Gluten Free}.

I love my kid.  I know.  We all do (love our kids that is).  But I’m at that really great place you get to, when your ‘kid’ isn’t that much of a kid any more and becomes that cool friend you want to hang out with.  For our most recent Sundays with Shelby outing, we went to R. Thomas Deluxe Grill.

Shelby has now taken me there twice.  Last year for her 21st birthday and this year on Mother’s Day.  I’m not really sure I can properly describe this place, but I’ll give it a try.  It’s located in Buckhead (Atlanta) on a busy street (one of the 70+ Peachtree Streets in the city).  From the street it looks a little like an eclectic funky throw back joint, over-grown with…stuff.  Upon closer inspection, on one side of the building there is a giant ‘mural’ of sorts, featuring an American flag set above a field of sunflowers.  When you ‘read’ closer, you see that this flag was created from storm debris collected from buildings destroyed by devastating tornadoes in Alabama.  R. Thomas purchased the flag to help raise money as the tiny town rebuilt.  The other side of the building is lined with rows of planters filled with herbs and rambling greens and flowers, beautiful flowers, and bird cages.  Wild exotic bird cages, except they’re clearly not wild, because R. Thomas himself is bringing them (the birds) in and out of cages and placing them on patrons heads to the delight of passers by.  Stay with me.

Once inside, the noise of Peachtree Street and fans (or heaters, depending on the time of year) blends with the sounds of patrons enjoying their experience. No music that I recall is piped in.  This open air, hippie fun, screened-in oasis (as in no solid walls), health food diner, serving natural organic food….is pretty good.  Pretty darn good.  It’s no wonder it’s been around for 25+ years, with it’s original menu being way ahead of it’s time.  Which is surprising since, Richard Thomas, the once president of KFC and co-founder of Bojangles’ restaurants, didn’t always embrace healthy eating like he does now.  R. Thomas has a vast menu which includes smoothies, juices, breakfast, lunch, dinner, and desserts served all day.  As the story goes when the restaurant was in it’s infancy, Thomas couldn’t locate his keys one evening so they stayed open all night.  They have been open 24 hours a day ever since.

Amongst other things, we chose Saki Bloody Mary’s and Mimosa’s to begin.  Followed by Organic Salmon Picatta…let me give you a ‘taste’ of how this incredible plate of food went (Lightly dusted with amaranth flour and sauteed in lemon and clarified butter sauce. Served on delicate protein-packed quinoa with broccoli and fennel, raw collard kale salad and Dijon hiziki. Topped with a dollop of lemon dill coconut kefir) and R. Thomas Chips Deluxe.  Each dish is unique beyond any similar dish, with a similar name, that you’ve ever experienced.  I love love it.

I realize this synopsis was disjointed, but that’s kind of what R. Thomas is, in a really good way.  I have my kid to thank for the introduction and for her daily inspiration.

We recreated the R. Thomas Chips Deluxe and renamed them Fresh Veggie Nachos.  Recipe below.

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Fresh Veggie Nachos {Gluten Free}

Course Appetizer

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 2

Author inspired by R. Thomas Deluxe Grill

Ingredients

• 8-10 oz. assorted tortilla chips
• 1 small zucchini diced
• 1 ear corn kernels removed
• 1 Tbl. olive oil
• 1/2 tsp. dried oregano
• salt & pepper
• 2 mini-sweet bell peppers julienned
• 6 cherry tomatoes halved
• 1/4 cup red onion fine diced
• 4 oz. shredded cheddar or mozzarella
• 2 scallions thinly sliced
• 2 Tbl. fresh cilantro leaves

Instructions

• Preheat oven to 400 degrees.
• Toss diced zucchini and corn in olive oil, oregano, salt & pepper. Spread on a baking sheet and roast for 15 minutes. Remove from oven.
• Spread a layer of tortilla chips on a baking sheet. Sprinkle with layers of veggies, cheese, then more chips, and cheese, then more veggies, and chips, and cheese and bake for 10 – 15 minutes until cheese is melty.
• Sprinkle with scallions & fresh cilantro. Serve with fresh tomato salsa and sour cream.

The post Fresh Veggie Nachos {Sundays with Shelby} appeared first on Lemony Thyme.