Junior Chef Stars

The Premier Cooking School for Kids and Teens Main menu

Home / Recipes / Sloppy Joe Sliders with Creamy Coleslaw

Sloppy Joe Sliders with Creamy Coleslaw

Print Recipe
 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.
Course Main Dish, Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Yield 4 servings
Ingredients
For the Sloppy Joes
  • 1 cup yellow onion diced
  • 1 lb. ground chicken
  • 1 tablespoon olive oil
  • 1 can tomato sauce 8-oz.
  • 2 tablespoons chili sauce
  • 1 tablespoon yellow mustard
  • 2 teaspoon Worcestershire sauce
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoon Salt
  • Pinch black pepper
  • 4 Hawaiian Rolls for serving
For the Slaw
  • 1/2 head Green Cabbage shredded
  • 1/2 head red cabbage shredded
  • 2 Carrots peeled and julienned
  • 3/4 cup mayonnaise
  • 1/3 cup sour cream
  • 1/4 cup sugar
  • 3/4 teaspoon Salt
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon celery salt
MASTERS CLASS ONLY: Potato Salad
  • 5 pounds Yukon Gold Potatoes
  • 2 cups mayonnaise
  • 1 cup sweet pickle relish
  • 2 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon paprika
  • 4-5 hardboiled eggs peeled and chopped
  • 3 celery stalks diced
  • 1/2 cup white onion diced
  • 1 tablespoon dried dill
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper
Course Main Dish, Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Yield 4 servings
Ingredients
For the Sloppy Joes
  • 1 cup yellow onion diced
  • 1 lb. ground chicken
  • 1 tablespoon olive oil
  • 1 can tomato sauce 8-oz.
  • 2 tablespoons chili sauce
  • 1 tablespoon yellow mustard
  • 2 teaspoon Worcestershire sauce
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoon Salt
  • Pinch black pepper
  • 4 Hawaiian Rolls for serving
For the Slaw
  • 1/2 head Green Cabbage shredded
  • 1/2 head red cabbage shredded
  • 2 Carrots peeled and julienned
  • 3/4 cup mayonnaise
  • 1/3 cup sour cream
  • 1/4 cup sugar
  • 3/4 teaspoon Salt
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon celery salt
MASTERS CLASS ONLY: Potato Salad
  • 5 pounds Yukon Gold Potatoes
  • 2 cups mayonnaise
  • 1 cup sweet pickle relish
  • 2 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon paprika
  • 4-5 hardboiled eggs peeled and chopped
  • 3 celery stalks diced
  • 1/2 cup white onion diced
  • 1 tablespoon dried dill
  • 1/2 teaspoon Salt
  • 1/4 teaspoon 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.