Summer Lime Coleslaw

It's Labor Day weekend. The end of Summer is here...unless of course you live in Southern California where Summer never seems to being or end. ;) 

Long holiday weekends are notorious for fun times, sunshine, BBQs and travel with loved ones. They also tend to come along with lots of extra food and booze. If you're looking to keep your healthy habits on an even keel over the long weekend, check out my post on making good food choices away from home. As a recap, the things to keep in mind especially on holiday weekends are:  

  • Eat slowly until you're just satisfied - not full or stuffed
  • If you're not physically hungry, don't eat
  • Aim for balanced meals & snacks 
  • Consider how a food is prepared - just because it's a holiday weekend, that doesn't mean rich, creamy, cheese, crunchy, processed or fried foods are the only options ;) 
  • Make & take a healthy dish so you know there is something good for you to eat wherever you go (HINT: See recipe below) If you're away from home, hit up a grocery store or farmers market for some great local options.
  • Stay hydrated - after every boozy drink, have at least as much water. 

Looking for that awesome healthy dish for your Labor Day BBQ? Try out this seriously upgraded slaw recipe - no sign of mayo to sit out in the warm sun! ;) Just lots of fresh, crunchy, colorful veggies and lots of nutrients! 

Summer Lime Slaw

Ingredients: 

Slaw:

  • ½ large red cabbage
  • 1 small fennel bulb with fresh fronds
  • 2 medium carrots, julienned or shredded
  • 1 celery stick, finely sliced
  • 2 spring onions, thinly sliced
  • A handful of fresh cilantro, roughly chopped
  • 2 tbsp peanuts, chopped

Dressing:

  • Grated zest and juice of 1 lime
  • 1 ½ Tbsp sesame oil or extra virgin olive oil
  • Salt and freshly ground black pepper to taste

Directions:

  1. Finely shred the cabbage using a knife or food processor. Finely chop the fronds of the fennel bulb and thinly slice the stalks and bulb with a knife or mandolin.
  2. Combine the cabbage and fennel in a large mixing bowl with the carrot, celery, spring onion and cilantro.
  3. Mix all dressing ingredients together and mix it into the coleslaw.
  4. Toast the peanuts in a dry frying pan for a few minutes until toasted, then sprinkle over the top of the coleslaw and serve.

TIP: This recipe holds up really well in the fridge, so feel free to make a day or so ahead! :)

Recipe credit: @hemsleyhemsley http://bit.ly/2bZNz59