As the story goes, sliders were invented at White Castle restaurants in the 1920’s. Men in pristine white hats cooked mini cheeseburgers, then slid platefuls of them down the counter to waiting hungry patrons — and the term “slider” was born.
Today, these two-bite treats come in all sorts of variations, from meatball to pulled pork and more. The mini sandwiches are served on small soft rolls about 2 inches across and make the perfect lunch, appetizer or party snack. For our lightened-up chili sliders, we subbed in ground turkey for traditional beef and added plenty of spice plus canned beans with their liquid to help create the sauce. And our quick-prep slaw starts with bottled dressing that gets jazzed up with lime juice and zest. The zingy condiment tames the chili’s heat and adds just the right amount of tangy crunch. When it comes to finger food, sliders are at the top of our list — make a batch for your next gathering, party or any night of the week.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 lime
- 2 cups thinly sliced cabbage
- ¼ cup oil-and-vinegar dressing
- 1 Tbs. olive oil
- 1 onion, chopped
- 1 Tbs. chili powder
- 8 oz. ground turkey
- 1 (15 oz.) can pink beans in sauce
- 1 (10 oz.) can diced tomatoes and chilies
- 8 slider rolls, split
- 4 scallions, sliced
- ¼ cup cilantro leaves
Instructions
PrintGrate 1 tsp. zest and squeeze 1 tsp. juice from lime. In bowl, combine cabbage, dressing, zest, juice and ¼ tsp. salt. In skillet, heat oil, onion and chili powder over medium heat; cook, stirring, 5 min. Add turkey and ¼ tsp. salt; cook over medium-high, stirring, 5 min. Stir in beans in sauce and tomatoes; cook 3–5 min.
Dividing evenly, top roll bottoms cut side up with cabbage mixture. Top with meat mixture; sprinkle with scallions and cilantro leaves. Top with roll tops.
Nutrition
- Calories: 558
- Fat: 22 gram
- Saturated Fat: 4 gram
- Protein: 28 gram
- Carbohydrate: 72 gram
- Fiber: 10 gram
- Cholesterol: 42 mg
- Sugar: 12 gram
- Sodium: 1,278 mg
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