Kristin's Easy Coleslaw ~ THM - S
'Tis the season for Fish Fry Fridays! I created this simple and yummy coleslaw recipe and couldn't wait to share it with you. I like to serve this slaw beside fish (our favorite is Gorton's Haddock Filets with "Crunchy Panko Breadcrumbs" from the freezer section at Walmart) or Sloppy Joes.
[Actually, when meal planning, I alternate between Fish + French fries + Coleslaw and Pizza + Salad all. year. long. Keep your eyes open for upcoming posts about "decision fatigue" and putting household tasks on auto-pilot!]
My coleslaw is great for Trim Healthy Mamas and "regular" mamas alike! (Just use whatever sweetener and salt you prefer.)
Ingredients:
- 14-16 ounce coleslaw mix with red cabbage and carrots
- 1/2 cup mayonnaise (I like Kraft Olive Oil Mayo, but you can use whatever you like!)
- 1 tsp. THM Super Sweet (or 2 tablespoons white sugar)
- 1 1/2 tablespoons lemon juice (preferably organic)
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon Himalayan salt (or regular salt)
- 1/4 teaspoon black pepper
Preparation:
- Add the mayonnaise, Super Sweet (or sugar), lemon juice, apple cider vinegar, salt, and pepper to a large mixing bowl and whisk together until fully combined.
- Add in the coleslaw mix and stir well to combine.
- Refrigerate for at least 2 hours before serving.
Note: I have actually served this without chilling, and it was totally fine!
Bon appétit, mes amis!
XO,
Kristin
