At a barn shindig, serve a hearty meal with plenty of napkins to mop up the finger-licking good eats.
Start the meal off with a spicy appetizer in the form of shrimp with barbecue seasonings. Slow-cooked beef brisket is a savory, smoky, and scrumptious entree.
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If BBQ gurus Pat and Gina Neely were to make a Mexican burrito, it would probably look a lot like this dish. The filling is a simple mixture of ground beef, onion, corn, and bottled barbecue sauce. Instead of a salsa or guacamole topping, a heaping spoonful of crunchy coleslaw is placed atop the meat.
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Doesn't this Asian flank steak with slaw look delicious? FinnLover posted it in the Dinner Challenge group on TeamSugar.
The recipe reminds me of an updated steak salad.
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Pre-made salad mixes and bagged greens are wonderful time savers when it comes to making quick, middle of the week meals. Season packaged coleslaw with sesame oil pairs with broiled chicken for tonight's dinner. The chicken is glazed with a mixture of hoisin, garlic, and ginger, making for a moist and flavorful meal. 
Jam packed with vibrant flavors and textured ingredients, this coleslaw is more like an entree salad than a side dish or sandwich topper. The rich bits of green and red cabbage blended with shreds of orange carrots create a colorful feast for the eyes. Honey roasted peanuts add a sweet crunch and the dressing - a blend of ginger, rice vinegar, and chili sauce - adds a tangy bite. 
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