Sloppy Joe Sliders with Creamy Coleslaw
Recipe for the week of February 26-March 1, 2024 Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.
Servings Prep Time
Yield4 servings 20minutes
Cook Time
20minutes
Servings Prep Time
Yield4 servings 20minutes
Cook Time
20minutes
Ingredients
For the Sloppy Joes
  • 1cup yellow oniondiced
  • 1 lb. ground chicken
  • 1tablespoon olive oil
  • 1 can tomato sauce8-oz.
  • 2tablespoons chili sauce
  • 1tablespoon yellow mustard
  • 2teaspoon Worcestershire sauce
  • 3/4teaspoon garlic powder
  • 1/4teaspoon Salt
  • Pinch black pepper
  • 4 Hawaiian Rollsfor serving
For the Slaw
  • 1/2 head Green Cabbageshredded
  • 1/2 head red cabbageshredded
  • 2 Carrotspeeled and julienned
  • 3/4cup mayonnaise
  • 1/3cup sour cream
  • 1/4cup sugar
  • 3/4teaspoon Salt
  • 1/2teaspoon ground mustard
  • 1/4teaspoon celery salt
MASTERS CLASS ONLY: Potato Salad
  • 5pounds Yukon Gold Potatoes
  • 2cups mayonnaise
  • 1cup sweet pickle relish
  • 2tablespoons yellow mustard
  • 1tablespoon apple cider vinegar
  • 1/2teaspoon paprika
  • 4-5 hardboiled eggspeeled and chopped
  • 3 celery stalksdiced
  • 1/2cup white oniondiced
  • 1tablespoon dried dill
  • 1/2teaspoon Salt
  • 1/4teaspoon black pepper
Instructions
Make Sloppy Joes
  1. Cook diced onions and ground chicken in olive oil in a large skillet over medium-high heat until cooked, 4 to 6 minutes. Stir in tomato sauce, chili sauce, yellow mustard, Worcestershire sauce, and garlic powder. Bring to a boil. Reduce heat to medium-low and simmer until thickened, about 6 to 8 minutes. Season with kosher salt and black pepper.
Make Slaw
  1. In a small bowl, combine the dressing ingredients; stir until blended. Pour over chopped cabbage and carrots. Toss to coat. Refrigerate until serving.
MASTERS CLASS ONLY
  1. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender.
  2. Meanwhile, in a medium bowl mix the mayonnaise, sweet pickle relish including juices, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste. Stir until smooth. Then chop the eggs, celery, onions, and dill.
  3. Once the potatoes are very tender, drain off all the water. Remove the loose peels and chop the potatoes into 1/2-inch chunks. It’s okay if they are soft and crumbly. Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well. Then stir in the eggs, celery, onions, and dill. Taste, then salt and pepper as needed. Garnish with fresh dill and paprika.