Unpacking is so much better than packing.At least when you are unpacking presents, anyway.

The treats started small (but still wonderful), when Sarah decided NOT to hold the Trop50 coupons I won from her giveaway hostage until I go to visit her and Jessica in Wisconsin this summer.

Then, the UPS man was VERY kind to me…*

*Fine, and my roommate. But two out of three ain’t bad.

What excitement lay under these packing peanuts?Oh yes, this is going to be fun.

As if the lifetime supply of Xagave wasn’t enought, my Foodie Pen Pal package from Darlynn @ Little Blog Dress Media finally arrived!Unfortunately I haven’t had a chance to sample any of the various and unique treats she packed–including aloe water, crispy corn kernels, peach gummy chicks, homemade banana ‘chips,’ and these tarragon dijon kale chips––but based on her cute notes on everything, I’m sure excited to sample once I repack and unpack them in my new house![She also must have guessed at my adoration for quirky kitchen gadgets, like this olive-shaped pepper mill.]

Interested in doing some of your own unpacking?

Well, you can become a Foodie Pen Pal and receive a package akin to the one I mailed to non-blogger Kimberly…–just send an email to (my BLEND roommate) Lindsay at theleangreenbean@gmail.comand  include the following information:

She will need to hear from you by June 4th as pairings will be emailed on June 5th! [Thank her for organizing this while you're at it. ]Of course, if you prefer, you can enter to win THIS bounty:

In honor of May being Celiacs Awareness Month, Rudi’s Gluten-Free Bakery has offered a Rudi’s Gluten-Free prize package that includes an apron, T-shirt, reusable shopping bag, coupons for Rudi’s products, bread clips, and a Gluten-Free on a Shoestring cookbook.

I know today is the last day of the month, but Rudi’s Organic Bakery contacted me asking if I’d help encourage y’all to go over to their facebook site and participate in their Spread the Bread campaign.

Since I have very recently had a dear friend go through the process of learning she was gluten intolerant, and a co-worker experiencing the transition with her son, I was happy to help!

Simply go to their facebook page, select one of the four major Celiacs organications represented to recieve $1, and you will recieve $1 off of any Rudi’s product!

All you have to do to enter is go to their facebook page and particpate in the campaign (and leave a comment telling me you did so). I’ll pick a winner post-midnight!

A trip to the boardwalk offers endless temptations.*

*Even though it was The Drifters who sang about the non-food-related ones.And even though some things look good enough to devour (even through a camera lens)…

…I’m usually pretty strong when it comes to avoiding the call of the carnival food.*

*Mostly because I know how painful it will be later…Sometimes I get a little high and mighty, scoffing at signs like this:Until, of course, I remember that the night before I had been seduced by not-too-sweet cinnamon sugared sweet potato fries.But for the most part, while at the beach in Ocean City, NJ, last weekend, I found myself playing a game of “What will I eat instead?” How did it turn out, Jenn (and the rest of you lovely guests at this What I Ate Wednesday party)? Well, I’ll show you…It started with my beautifully packed Chobani lunchbox, full of snacks and goodies for the six-hour drive.*

*Don’t worry. There was a return trip during which to consume these edibles. [Although I'm pretty sure I killed the bacteria in that kombucha letting it get a wee bit warm...]What I ate instead was the pre-made oat-flax-oat bran, cooked the night before and mixed with applesauce, pumpkin, and apple pie spice.It was so voluminous, I had to bring not one jar…but two.Upon arrival at the beach house, I found myself headed to 3 Brothers Pizza with the fam.But instead of consuming a Papa Smart-approved slice of sausage and mushroom pizza as big as my head……I ate the crust (with as much sauce as we could salvage) sans cheese, shared with me by Sister-in-Law Smart.Sister-in-Law Smart was in for a sweeter treat that weekend, when we introduced her to the concept of self-serve frozen yogurt.But–although I was incredibly tempted by the sight of Good Humor Strawberry Shortcake sprinkles–instead of eating that(with a side of Lactaid of course)……I whipped out a Rita’s Water Ice gift card I’ve probably had for four years with rare opportunities to use it.Do not be fooled. Instead of watermelon, this is actually Peanut Butter & Jelly mixed with Green Apple water ice.After I had felt the tummy rumblings post-vegan diversion into the (yes, glorious) land of seafood the night before, I did not dip any shrimp into the cocktail sauce.

Instead, I dipped in every vegetable I could find.

The smell of bratwurst from the grill was another temptation I nearly couldn’t resist.*

*Although brats don’t cause me near the salivation as pulled pork BBQ.Instead, Papa Smart grilled me a Morningstar Farms Spicy Black Bean Burger, which I topped with Mrs. Renfro’s Pomegranate Salsa.

You might be wondering what I ate instead of the homemade, definitely not lactose free, homemade Reese’s Peanut Butter Cup ice cream the machine I made.

Except there’s no substitute for that.*

*I do, however, apologize to Brother Smart for having to witness my inability to exert self control once ice cream hits my lips…and to the person running behind me on the boardwalk the following morning. 

One of my favorite ‘games’ to play during road trips–such as my drive yesterday from OCNJ back to Charlottesville–  is something I like to call “Shuffle Surprise.”

OK, fine. It’s really just a wandering down memory lane via your extensive (excessive?)–never pruned or pared (or other fruit-ed that also homophonically means ‘cut down’)–IPod library and coming to many realizations ranging from the decision that you were WAY too emo in college to the fact that Gavin DeGraw will never be better than his Chariot album (“Follow Through” anyone?) to the knowledge that “I Want It That Way” will NEVER be skipped. Ever.

So, it’s not a game. Whatever. It’s just like calling the “Alphabet Game” a game, when really that is just a way to get kids to look out the window for random letters instead of asking, “Are we there yet?”

Regardless, the theme of the day WAS surprises…both on the IPod…and in life.

Surprise! I stopped to visit Mama Smart on my way back home.

She, in turn, surprised ME with this cute owl necklace.

Suprise! This is NOT a Bloody Mary, but rather celery dipped in Chili Watermelon Vinaigrette, which seemed like the most appropriate post-driving hunger panic snack.The recipe was posted on Breathe Magazine’s blog yesterday, and even more surprising than the fact that I did actually drink the remaining vinaigrette post dipping was that I actually wrote a concise, to-the-point, post. [One paragraph, what?!?!]

[Surprise! I actually took beautiful pictures of my food for once.]

Surprise! I am supposed to be moved out of my house by Friday, and, as of 3:30 this afternoon, I hadn’t started packing.

Surprise! I have to use clear packing tape for something besides Nutty Butter jars.Speaking of Nutty Butter…I have to thank y’all SO much for your supportive comments (and orders!) in my attempt to start a little fun side business that will allow me to share my strange flavor concoctions with the world! And, SURPRISE! I have a winner of the jar of Cookie Dough Nutty Butter!

Congratulations Amy! [e-mail me your address: sarah.pember@gmail.com]

I hope your baby likes it, too.

It’s Memorial Day!

Am I excited for the holiday...or the fact that there are only 8 1/2 days of school left? You decide.

 As you read this, I’m on my way back from the beach……where I spent a lot of time with these people.

Sister-In-Law & Brother Smart

And this person.

Weirdness runs in the family.

This Memorial Day Weekend adventure is always a bit crazy, since I wake up at 4 AM on Saturday to arrive by noon, then turn around and drive back to Virginia early on Monday morning. 

But it’s always worth it.

Awkwardness also runs in the family.

If only to get to see Papa Smart consume a slice of pizza the size of his head.

Or discover a life changing contraption that you did, in fact, spend an excessive amount of time searching for on the internet (in the middle of writing this post) but balk at the initial price quotes and decide that one day–one day–you’ll figure it out.

So, as you read this, I am most likely imaginarily fulfilling my lifelong fantasty of being a Broadway singer while driving in my car and spending this Memorial Day with memories of the beach.*

*And the millions of men and women who died for our country. Obviously.Memories of diverting from my vegan ways in order to consume this Hot Seafood Caesar Salad, covered in fresh crab meat, sauteed shrimp and scallops, and the most delicious soft-yet-crispy croutons.

Worth every "my stomach is angry" moment that followed.

Memories of finishing a spontaneous Sister Smart 7K along the boardwalk and coming home to introduce Sister Smart to a little yoga pose I like to call “Lying on the Floor for a Second.”

Memories of finally being able to check “make homemade ice cream” off of my Culinary Bucket List!

I find it appropriate that it was Peanut Butter Cup.

 And trust me. It was really hard work watching that ice cream maker turn.

And who could forget how the Smart family polished off all of these veggies in less than 15 minutes?

So this Memorial Day, I hope YOU make lots of memories…

…and if nothing else, I hope you remember there is still time to enter to win some Nutty Butter. Because I started a business. Weird. 

Like so many wonderful things, it all started at BLEND.*

*I could promise not to incorporate it into my posts ever again. But then my nose would start growing.

Two weeks ago, I posted about the (food pornographic) Cookie Dough Nutty Butter that I spent many nights making and packaging to bring with me to BLEND as gifts.While at BLEND, the ‘dough’ was received with such excitement that Maria and I started mulling over the possibility of actually marketing and selling it.*

*This was partially due to its reception, and partially due to the fact that I don’t have a permanent teaching position lined up for next year.Almost immediately post-retreat, Lindsay  and Laura and Heather (x2) and Maria and Molly and Jen had instagrammed, tweeted, and blogged about it, causing a flurry of reaction that was only accentuated by the further encouraging comments and tweets from many of my dear friends and followers.

The photo that started it all....(Thanks Lindsay!)

And before I even knew what was happening…

…I found myself with a product line.And warning labels.

Warning: Nutty Butter contains nuts.

 And customers.

Now, I am by no means ready for the shelves at Whole Foods, but I do have a million different Nutty Butter ideas floating around in my head just waiting to be brought into the world.

Oatmeal Raisin Cookie!

So why not let them be made? And sold? And give the people what they want?

Hey, even Justin started in his kitchen with a single food processor, right?

As always, I get by with a little help from my ‘blends.’ Calee is going to help me redesign my labels. Lauren and Ashley and Molly and Maria have been some of my first customers. Lindsay is going to let me copy her Healthy Bites information page and ordering system style until I (if ever) figure out something of my own. And we’ve worked out (I hope) the flaws in my shipping methods.

Interested in ordering? E-mail me at sarah.pember@gmail.com

[Or direct yourself--and your friends--to the new Nutty Butter page on my menu. ]

For now, however, I have one lowly jar of Cookie Dough Nutty Butter left over from my last order, sitting on the windowsill staring outside like a puppy looking through a glass cage in a pet store, wanting so badly for someone to take him home.

But since I believe in adopting puppies no one else wants, rather than buying them from a pet store, I’m going to GIVE IT AWAY.

And all you have to do is leave a comment telling me what flavor you want to taste next.

If you start following me on instagram (thesmartkitchen) I’ll give you a bonus entry. There’s no reason for that except I really like instagram.

You can tweet about this [hashtag #nuttybutter]. Or not. Whatever.

Oh, and if you went to BLEND, leave an extra comment reminding me of a lovely moment we shared and I’ll give you a bonus entry. (Because BLEND is where it all began.)

And if you are Lindsay, you get an automatic bonus entry for that instagram photo that I blame (happily) for this whole thing.

And Maria, for our late night brainstorming, you get one, too.

Did I mention I’m also throwing in a sample of the currently-being-test-marketed Oatmeal Raisin Cookie Nutty Butter?

You’re welcome.

Last night was my third attempt at impersonating a cooking instructor [slash] Food Network Star at Whole Foods here in Charlottesville.

The theme?

Homemade Hummus with The Garbanzo Queen!*

*OK, fine, the flier said “Homemade Hummus with Sarah,” but if I’m known by only my first name among the Health Starts Here groupies at Whole Foods I feel like royalty regardless. In following the Health Starts Here guidelines that restrict the use of refined oils, I was introducing not only the basic steps to making hummus, but also alternatives to oil for making creamy, delicious hummus.

In addition to the (some might say required) tahini, my favorite mixer for creating the perfect, still slightly chunky, consistency is really just a little water…but I also mentioned veggie broth, tomato sauce (used in my Bloody Mary Hummus), roasted red peppers, and–as in the hummus I sampled last night–artichoke hearts.Although I traditionally use artichoke hearts to make Lemon Dill Artichoke Hummus, it was locally grown basil (on sale!) that caught my eye when I went to pick up supplies last weekend.That, coupled with the exciting discovery of jarred roasted garlic packed in water–as opposed to oil–led me in only one (perhaps obvious)* direction.

*Especially if you read the post title…

Artichoke Pesto Hummus You start with the basic hummus formula:

Chickpeas + (Roasted) Garlic + Salt + Tahini + Lemon Juice

But along with the addition of artichoke hearts, you toss in a handful of fresh basil–and I’m too lazy to even trim the stems y’all–into the blended hummus.I added a little of the canned artichoke-infused liquid to thin it out where I wanted it to be. [The best part about homemade hummus? It's always just how you like it.]At first, I thought about adding pine nuts. Then I realized that would be an incredible waste of money. So, I decided that using them as a “taste association” garnish would work just as well.Overall, I had a great class, which consisted of about 15 minutes of actual “cooking” (I should say food processing) and about an hour of me just talking about my life.

But I fed people. So they stayed.

Artichoke Pesto Hummus

1 1/2 cups garbanzo beans (1 [15 oz.] can), drained and rinsed

1 [14-oz.] can artichoke hearts–6 whole hearts–packed in water, liquid reserved

3-4 cloves minced roasted garlic

2 Tbsp. tahini

1/2-3/4 cup fresh basil leaves

salt to taste

pine nuts (optional), for garnish

Combine all ingredients in a food processor. Blend until smooth, using reserved artichoke heart ‘water’ to thin to desired consistency.

I know I said on Monday that I prefer to eat my calories, rather than drink them, causing me to do things like use my Cheribundi cherry juice to bake Chia Cherry Chocolate Pumpkin Doughnuffins or cook into a bowl of oatmeal topped with kiwi and two types of granola.

But I did drink some of it, too. I swear.

Although I’ve pretty much  given up all diet soda–pretty much–and mostly just drink coffee (in the morning), tea (at night), water (throughout the day), and kombucha (when it’s on sale), there are times when that is simply not the case.

So, my dear ones, this edition of What I Ate Drank Wednesday focuses on the bevy of beverages I have been consuming of late. [And yes, Jenn, some of it is alcohol.]When I tried to ween myself off of soda long, long, ago, I needed to find something to replace the carbonaddication I had for the bubbly in my tummy that I loved so much. Thus began a downward spiral into flavored sparkling water addiction, that I nearly fell back into after consuming this deliciously summery Pineapple Coconut variety I stumbled upon at Wal-Mart.I was strong. I held my ground. I did not return the next day to purchase a dozen more. [I thought about it though.]

What I have become VERY  slightly obsessed with?

Fitmixer liquid aminos–the favorite fuel of Blend Retreat attendees and Boot Camp participants everywhere–oh, how I crave you. Oh, how you mysteriously are able to give me crazy amounts of energy and keep me satiated. I might even turn into a runner.For now I will continue to drink you pre-workout and, well, perhaps bring you along for chips celery and salsa at Rachel‘s house. Not weird at all…Since we’ve turned water into a (healthier) Hawaiian (protein) Punch, let’s turn it into wine, shall we?

It’s hard to avoid when you’ve got a little thing called “book club” to go to–nevermind that there wasn’t even a book assigned this month–

–or graduation parties to attend. [And when it's named for me...how could I not?]Of course, sometimes you need to celebrate advanced degree completion with a more ‘advanced’ drink, like the Chili-Inflused Blackberry Lemonade–spiked with tequila–I begrudgingly* loved at Zocalo.

*My inner grandma said, “Don’t do it…” but I did. And I made it home by 10. What now?Aside from a few more adult drinks, I’ve also had the privilege of sampling a number of bottles of Oogave naturally-sweetened sodas.I was so excited to recieve a case of all of their flavors a few months back, and have been slowly making my way through them all.[I may or may not have been even MORE excited about the stickers and T-shirt they sent. ]Unlike some other naturally sweetened sodas, Oogave is REALLY smooth and doesn’t have any weird after-taste. In fact, I’m kind of in love. And while I have a soft spot in my stomach for the Mandarin Key Lime and Grapefruit varieties……the Ginger Ale is undoubtedly the most delicious. [Sadly, there was only one in the box...]

Thanks Oogave for sending me the (kid-friendly) bubbly. And thank y’all for reading a post full of [O-Town's?] liquid dreams.

I would like you to know that although I drank a lot of things, I did NOT drink the pickle juice.

Yet.

I’ve always considered myself to be an old fashioned gal.But lately I’ve been craving quickies.Quick OATS that is.

While I’ve always kept both multiple types of oatmeal on hand, I only tended to use the smaller cut, quick-cooking kind for granola. [I like to mix old fashioned and instant for the crisp of the former and the 'chew' of the latter.]I never really cooked the instant oats to eat. Even in the microwave, I stuck it out with the old fashioned gentleman, with their slow grace and mild manners. [Steel cut always played a little TOO hard to get for me.]

Dates with Oatmeal. (Get it?)

Until now.

I blame the Blend Retreat for my transformation from a “make ‘em wait” lady to a fly-by-night floozy. Not once, but twice, my breakfast was made with the instant Quaker packets you saw above.

–I couldn’t help but notice how creamy they were, without needing any milk or crazy amounts of cooking time. They also tasted different. More floury or something. And I found that oddly appealing. So when I ended up NOT eating the make-your-own packet I’d smuggled in my backpack for the plane ride home–-and instead substituted it for my normal afterschool brown rice-and-quinoa-flakes snack*-

*You mean that’s not a normal thing to eat in your classroom?

I was reminded of how seductive a quick fix can be.

Even without adding the creaminess of milk, the gelling attributes of flax or chia,  or the smoothness of oat bran–as I am wont to do–I get a delicious, creamy bowl of oooooozing yum.And if you DO add something ‘extra’–say…leftover pumpkin and applesauce from making Cherry Chocolate Pumpkin Doughnuffins?–

(and Natural Indulgence Lemon Blueberry + Nuts About Granola's BLEND for BLEND)

–well, I just about lose my head.

Don’t worry Mama Smart, you raised me right. But right now? Well right now I want a little more instant gr-oat-ification.(But not oat groats themselves. Talk about holding out on ya. Those bad boys need some serious commitment.)

————-

Are y’all still tried and true old fashioned guys and dolls?

Or are you willing to get a quick fix now and then for the same nutritional value and a little more fun?

To be honest, they are really nothing like a doughnut.But they DO taste like dough.Yet, since you bake them into muffins……you can’t really call them doughballs.I shall call them DOUGHNUFFINS, because I want to.

[Mostly because that's a lot easier to say than Chia Cherry Chocolate Pumpkin Doughy Mini Muffins.]

Although I do love that alliteration.(Cherry Chia Pumpkin also works.)

How did this all come to be? Well, it starts with Cheribundi.I was ever so lucky to be contacted by the 100% pure, not from concentrate, tart cherry juice company to sample any and all of the variety of flavors in their product line.

I, of course, wanted to try them all.

Cherry juice is meant to help aid muscle recovery, reduce your risk of heart disease, and, well, if Dr. Oz thinks it’s good for us, it must be, right?

Ginger Cherry = THE BEST!

Being one who always prefer to eat my calories rather than drink them I thought, “Why not BAKE with it?” My first thought (after that one) was to make Cherry Banana Bread.But my bananas weren’t ripe enough that seemed too ordinary, so instead I turned to the four cans of pumpkin I eeked out from their hiding place in the pantry. Pumpkin and cherry sounded like fun. [Pumpkin and strawberry worked, so why shouldn't this?]And because I couldn’t get over the idea of some fun alliteration, I had to throw in the chia seeds as well.Of course, I didn’t actually use the chia seeds you saw in the photos above, as I already had a jar of ‘em in the pantry, along with some white chia seeds I had stolenborrowed from Mama Smart the last time I was in Pennsylvania.

So we've learned I'm a food hoarder. Deal with it.

I made some chia eggs for the first time–1 Tbsp. chia to 3 Tbsp. water per egg–and after the mixture globulated a bit……I added it to an ever-so-lovely-looking mixture of sugar, pumpkin, applesauce, and cherry juice.But as though it were Stacy and Clinton on What Not To Wear, the whisk performed a magical makeover and turned that mess into something that could at least–if only for one night–confidently step out in public.A mix of whole wheat and all-purpose flour thickened it up–and I would have used all whole wheat pastry flour if I’d had the foresight to check that there was enough––and I threw in some cherry-flavored raisins for kicks.Of course, one of the best alliterative ch- sounds couldn’t be left out of the party. Chocolate just had to make an appearance.Baked for 15 minutes at 375 degrees……I ended up with this muffin doughball hybrid that I really didn’t expect.

But I didn’t expect to eat all but 9 of them in one day either.So there’s that.

 Cherry Chia Chocolate Pumpkin Doughnuffins

[makes about 36 mini muffins]

• 2 Tbsp. chia seeds
• 6 Tbsp. water
• 1/2 cup granulated sugar
• 1/4 cup sucanat or other brown sugar
• 1/4 cup unsweetened applesauce
• 3/4 cup pumpkin puree
• 1/2 cup Cheribundi Tru Cherry 100% tart cherry juice
• 1 cup whole wheat pastry flour
• 1/2 cup + 2 Tbsp. all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 3/4 tsp. ground ginger
• 1/2 tsp. ground cinnamon
• 2 Tbsp. cherry-infused raisins, cherry flavored dried cranberries, or dried cherries
• 1/4 cup dark chocolate chips

1.  In a small bowl, stir together chia seeds and water. Set aside.
2. Preheat oven to 375 degrees. Spray a mini-muffin pan with cooking spray.
3. In a large mixing bowl, whisk together sugars and applesauce.
4. Add pumpkin puree and cherry juice to the sugar/applesauce mixture. Pour in chia eggs once they have gelled.
5. Stir all ‘wet’ ingredients vigorously until blended.
6. In a separate bowl, combine flours, baking soda, and spices. Add to ‘wet’ mixture, stirring well to combine.
7. Stir in dried cherries and chocolate.
8. Scoop batter into mini muffin tins. [They will not rise much, so fill 'em all the way up!]
9. Bake for 15 minutes.

When Rachel mailed me my Foodie Pen Pal package in March, she left something out.No, I’m not greedy–although I do love free stuff –but the only thing I’d asked for her to send me from North Carolina was a heaping container of the BBQ slaw from Lexington Barbecue that I had first devoured tasted with my family last Thanksgiving.So maybe I was joking a little bit. But wouldn’t have that been great to receive some special North Carolina red slaw on dry ice in the mail or something? The next best thing was a recipe, I guess, which she told me was enclosed!

 But it wasn’t.

Turns out Rachel and I have more in common than our love for vegan snack foods. We both also get a little caught up in our excitement sending care packages that we often write down things we intend to include…and then eat ourselves forget to include.

However, a kind e-mail with the recipe included–along with some extensive Google-searching later–you saw yesterday that I found a way to make it myself…but of course, I had to make it my own. Obviously this is no ordinary cole slaw. But it’s not the lack of mayo or not-so-green appearance that makes it worthy of being a Freaky Friday recipe. No sir(s) [nor madam(s)].

So, what makes it freaky?The star ingredient.

Best. Ketchup. Ever.

I’m sure at Lexington Barbecue they actually use their BBQ sauce, but ketchup will make it red…and I love me some ketchup. (Red pepper flakes or Tabasco are optional. The ketchup is not.)Like most slaw, this one starts with shredded cabbage.

I actually DO use my food processor for something other than nut butter.

The key to North Carolina BBQ sauce is the delicate balance of vinegar and sweetness. To make it a bit more savory and BBQ-sauce-like (totally a word) I useda little extra brown sugar along with the suggested white granulated. The smoked paprika was just for kicks.

To make it vinegary…I added vinegar. The first time I made this (and yes, I’m on round #4 or so now) I thought, “I LOVE vinegar! I should add MORE!”What I didn’t think about was the fact that ketchup already has vinegar in it….and that the vinegar flavor will become stronger as it breaks down the cabbage while it chills.

And then things get weird(er).

Because, along with the ketchup, I’ve found that just a dab of yellow mustard makes ALL the difference.

Hey, they put ground mustard seed in some barbecue sauces. Same thing, right?

Mix everything together with a spoon–or the old “close it up and seal it” dance around the kitchen shake method–

–and you are good to go!

Go where? Well, Rachel asked me what I was going to do with this slaw once I made it. I told her I’d probably just eat it with a fork. (Which I have done. A lot.)It’s also oddly delicious paired with apples.

If it's already freaky (Friday), why not make it freakier?

And of course, it can round out a [vegan or not] BBQ plate, as I showed you yesterday.

 Yep. I know it’s weird. Like me. And that’s why y’all love me.

————–

Lexington-Style Red Slaw

• 4 cups shredded cabbage (about 1 lb.)
• 4 Tbsp. ketchup (or prepared BBQ sauce)
• 1 Tbsp. apple cider vinegar
• 1 1/2 Tbsp. light brown sugar
• 1 Tbsp. granulated sugar
• 1 tsp. smoked paprika
• 1/2 tsp. salt
• 1 tsp. yellow mustard
• 1/4 tsp. Tabasco (optional)

Combine all ingredients in a large mixing bowl. Stir well to combine. For best flavor, allow to chill for a few hours or overnight.