I know summer is winding to a close, with a kiss of fall greeting us each morning. But I love how fresh and summery coleslaw always seems.

I recently had a Saturday off, a treat during the summer months, so we spent the day doing everything and absolutely nothing. We did end it by slow-smoking a flat iron from the local butcher shop and cooking a little dinner together. To top it off, we recently (and finally) acquired a fire-pit, I fell in love with this one, and decided to break it in.


Neither of us are big fans of mayonnaise, texture, mouth-feel and with not being able to do eggs, I decided to get creative. I also love a high-acid dressing, so I put a little concoction together and perfected it with the second batch.

Backyard Coleslaw

Dairy-free/Gluten-free/Egg-free 
Serves 4

1 Tbsp Apple Cider Vinegar
3 Tbsp lemon juice
2 Tbsp lime juice
shy 1/4 cup extra virgin olive oil
Equal parts salt & pepper to taste - I used 1 Tbsp each
1 Tbsp honey

Blend dressing with a fork or small whisk, pour over prepared cabbage mixture. Let sit 5 mins. Enjoy!



To top it off, here is a little Monday whiteboard workout. Feel free to sub the kettlebell swings with push ups and the good mornings with another round of lunges for good, strong hamstrings!