Sloppy Joes are a childhood staple. Or, if you were raised by hippies like I was, tempeh Sloppy Joes are a traumatizing memory. They are terrible, don’t ever make them. (Sorry vegan friends. Sometimes it's better to leave a good thing alone. I am still shaken up about it, 20 years later.) Good news is, real ground chicken or beef Sloppy Joes are awesome and super easy to make on a busy weeknight. Enjoy this healthier version of what you ate as a kid!
2 cups Bill's Best BBQ Sauce
1lb Locust Point ground chicken or beef
4 Bread Box Bakery potato rolls
1 yellow onion
½ green cabbage, chopped or grated thinly
3 carrots, chopped or grated thinly
1 tablespoon sugar
¼ cup red vine vinegar or apple cider vinegar
¼ cup mayonnaise or veganaise
2 cups young collards, chopped (optional)
Salt and pepper to taste
Sauté onion until translucent (about 5 minutes).
Add ground meat and cook completely (it should be slightly browned).
Add Bill's Best BBQ Sauce and stir until meat is coated.
In a large bowl, combine salt, pepper, sugar, vinegar and mayo (you can omit the mayo if you prefer a non-creamy slaw). Mix until all ingredients are well combined.
With a grater, food processor or, carefully, a knife, very thinly slice cabbage and carrots. Add cabbage and carrots (and collard greens if using) and toss with sauce until fully coated. This can be done up to a day before and refrigerated.
Slice potato rolls. Add as much meat as you would like and top with coleslaw or serve it on the side.