Give The Classic BBQ Side Dish A Fresh Twist
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My favorite way to serve this coleslaw is as a side dish to whatever I am barbecuing. It goes perfectly with honey-glazed chicken, and I wouldn’t even dream of having a good steak without this!
But I also very much enjoy having this coleslaw for lunch! I make a large batch in the beginning of the week, serve some of it as a side dish and then just add some fried chicken strips or whatever protein source I have at hand, later on when I need to put together a quick lunch. Super healthy, and absolutely delicious!
Ingredients
4 carrots, peeled
1 small red cabbage (or green, if that’s what you prefer)
2 tbsp Bertolli extra virgin olive oil
2 tsp freshly squeezed lime juice
3/4 tsp salt
1/4 tsp pepper
Salt and pepper to taste
Instructions:
Use the food processor to shred the red cabbage and carrots. Or just slice them very thinly.
Mix the lime and olive oil, pour over the cabbage and carrot. Sprinkle with salt and pepper. Mix until combined.
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Quick tip: If you won’t eat the whole batch at once, shredded cabbage and carrot without the dressing will keep in a refrigerator for up to a week!