Honey Lime Slaw

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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


  1. Combine lime juice, honey, mustard, garlic, and spices.
  2. Mix well with whisk until all are well combined.
  3. Add olive oil and canola oil and whisk again until the oils and other ingredients are completely incorporated.
  4. Pour mixture over coleslaw mix and stir to coat all of the cabbage mixture.
  5. Chill in the refrigerator for at least a half hour to allow flavors to incorporate into the slaw.
  6. 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.)

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