Summertime is a time to up your sandwich game! Let’s face it…no one wants to stand over a hot kitchen stovetop when it’s 100 degrees (especially in our neck of the woods, where we also have 10,000% humidity). But, I also must confess that I’m not much of a plain sandwich eater. Meat and cheese between two slices of bread is a little too school lunch-ish for me. I created this Honey-Lime Slaw in an effort to jazz up a good grilled chicken sandwich, and as a way to add some moisture (without adding mayo calories) and some crunch with something other than your standard lettuce and pickle. This slaw has a much more mild flavor than a traditional coleslaw and is a great sandwich addition. For my fish loving friends, my husband says he thinks this would be a great topping for some types of fish. Or, make just the dressing portion and use the dressing as a fresh salad dressing! ~Tracy
- 1 package coleslaw mix (cabbage and carrots)
- ¼ c. fresh squeezed lime juice (about 2 medium sized limes)
- 2 T. honey
- 1 tsp. Dijon mustard
- 1 medium garlic clove, minced
- 1/8 tsp. ground cumin
- ½ tsp. kosher salt
- ½ tsp. black pepper
- ¼ c. extra virgin olive oil
- ¼ c. c. canola oil
- Combine lime juice, honey, mustard, garlic, and spices.
- Mix well with whisk until all are well combined.
- Add olive oil and canola oil and whisk again until the oils and other ingredients are completely incorporated.
- Pour mixture over coleslaw mix and stir to coat all of the cabbage mixture.
- Chill in the refrigerator for at least a half hour to allow flavors to incorporate into the slaw.
- Stir again before serving.
WW Freestyle Info.: 1/3 c. serving = 3 points (Makes approx. 12 serving at this serving size.) ¼ c. serving = 2 points (Makes approx. 16 servings at this serving size.)