If you’re like me, you are hanging on to every bit of summer. I wanted to make a coleslaw recipe that sings of summer. Bright, cheerful, and refreshing.

I also wanted to make a Jerk Turkey Burger and knew this would pair perfectly.

It’s a Win-Win!

You need a rainbow of colors for this Caribbean inspired coleslaw! With that comes a wonderful variety of textures and bright flavors.

You can mix and match the ingredients you include in this slaw. I knew I wanted to include mango to give it the Caribbean vibe. I also wanted the crunch that shredded carrots deliver.

The Caribbean Coleslaw Ingredients

• Green cabbage
• Purple cabbage
• Red bell pepper
• Mango
• Shredded carrots
• Jalapeno

For the Citrus Dressing I used mayonnaise as my base. You could certainly go with a more tangy vinegar based dressing. The fresh orange juice really adds the citrus pop.

The Citrus Dressing Ingredients

• Mayonnaise
• Apple cider vinegar
• Orange juice
• Dash of hot sauce
• Salt & pepper

This citrus dressing is light with bright bursts of orange flavor. You can adjust the hot sauce to give it a little kick.

This is meant to be a quick & easy slaw. Nothing fancy, but really pretty with the rainbow of colors.

The Method

• Shred or fine dice ingredients
• Toss with dressing
• Serve

Because sometimes simple is all you need!

Whether you’re topping your Jerk Turkey Burger or Pulled Pork Sandwich, a good coleslaw recipe can be a game-changer!

Here are some of our other coleslaw recipes you might enjoy!

• Apple Fennel Slaw {with Orange Cumin Dressing}
• Classic Coleslaw
• Sesame Brussels Sprout Slaw

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Colorful Caribbean Coleslaw with Citrus Dressing

Colorful Caribbean Coleslaw with Citrus Dressing is bursting with bright tropical flavors.

Course Side Dish

Prep Time 15 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

For the Coleslaw

• 1 cup shredded green cabbage
• 1 cup shredded purple cabbage
• 1 cup shredded carrots
• 1/2 cup julienned red pepper
• 1/2 cup diced mango
• 1 small jalapeno, diced

For the Dressing

• 1/2 cup mayonnaise
• 2 Tablespoons orange juice
• 1 Tablespoon apple cider vinegar
• 2 dashes hot sauce
• salt & pepper to taste

Instructions

• Combine all coleslaw ingredients in a bowl. Mix dressing ingredients in a small bowl then pour desired amount over coleslaw.

The post Colorful Caribbean Coleslaw with Citrus Dressing appeared first on Lemony Thyme.

My favorite.

I’m not sure if it’s all the delicious salad ingredients or the dressing I love more.

But I’m hooked!

To begin, give your chicken a nice soak in this easy Asian Marinade.

Chicken thighs will take on flavor within 30 minutes. You want to marinate chicken breasts 5-6 hours, but any amount of time is better than no marinade at all.

After marinating the chicken, you can pan sear or oven roast the chicken. Always allow the chicken 5-10 minutes resting time before slicing. This allows the juices time to redistribute.

Your Asian Chicken Salad should include a variety of colorful veggies. I like purple cabbage, shredded carrots and lettuce as the base.

Sliced scallions, fresh cilantro, and edamame are key.

And don’t forget mandarin oranges, a signature ingredient.

Sliced almonds or roasted cashews are a wonderful addition. Crispy wonton strips bring a crave-worthy crunch factor.

The marinated chicken is super tender and juicy and full of flavor. The Asian Marinade brings a subtle heat that’s balanced by the other savory ingredients.

Asian Vinaigrette makes this salad. It’s bursting with sesame, soy and ginger flavors, and just a touch of sweetness from honey.

You can easily make this salad a day in advance. You’ll just wait to slice the chicken and add the crispy wonton strips and dressing. A great lunch option is to stuff your favorite wrap with this delicious salad!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Asian Chicken Salad

A rainbow of colorful & healthy ingredients, delightful textures, and savory Asian flavors makes this Asian Chicken Salad an all-time favorites.

Course Salad Entree

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Chicken

• 1 1/2 pounds boneless skinless chicken breasts or thighs
• Asian Marinade See recipe link post

For the Salad

• 3 hearts of romaine chopped
• 1-2 cups purple cabbage thinly sliced
• 1 cup carrots shredded
• 1 cup cooked edamame
• 1/2 cup fresh cilantro leaves
• 2 scallions thinly sliced
• 1/2 cup sliced almonds
• 1/2 cup crispy wonton strips
• 1 cup mandarin orange segments
• 1/2 – 3/4 cup Asian Vinaigrette See recipe link in post
• 1 Tablespoon sesame seeds for garnish

Instructions

For the Chicken

• Combine marinade ingredients in a zipper top bag or bowl. Add chicken and turn to coat well. Refrigerate chicken breasts for 5-6 hours (preferred) or chicken thights from 30 minutes – 2 hours.
• Remove chicken from marinade and grill, pan sear, or oven bake until cooked through. Allow to rest 5-10 minutes before slicing. Serve on top of Asian Salad.

For the Salad

• In a large bowl, add all salad ingredients including sliced cooked chicken. Toss with Asian Vinaigrette, garnish with sesame seeds and serve in individual bowls or plates.

The post Asian Chicken Salad with Asian Vinaigrette appeared first on Lemony Thyme.

Besides the crisp fresh veggies, we found this lovely tri-colored pasta at our local Farmers Market and wanted to turn it into a nice summer salad.

Shhhhh….it’s also gluten free, no one would ever know.

When it comes to pasta salad I think of backyard BBQ’s and potluck suppers and big bowls of fresh bright flavors. This is the perfect warm weather salad served cold or room-temperature and travels nicely as well.

The recipe inspiration for our Thai Pasta Salad with Peanut Dressing came during a Summer Roll “Wrapping” Party. We’ll call it a party, there were three of us diving into the art of rice paper and thinly sliced veggies and the most glorious peanut dipping sauce. All of which would pair so nicely with this gorgeous tri-colored veggie pasta.

I hope you give this Thai Pasta Salad a try before summer thyme slips away. If you do, please leave me a comment and let me know what you think. And I’d love to see your Instagram pics – feel free to tag me @lemonythyme.

All my best, Libby

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Thai Pasta Salad {with Peanut Dressing}

You'll love this Pasta Salad for it's delicious peanut sauce dressing and crispy veggies. Add a little sriracha if spicy is your thing!

Course Side Dish

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Ingredients

For the Pasta Salad

• 1 pound dried pasta like rotini or cavatappi
• 1 cup shredded or matchstick carrots
• 1 cup shredded purple cabbage
• 1/2 cup fresh cilantro leaves
• 3 scallions thinly sliced
• 1/2 cup peanuts chopped
• sriracha hot sauce to taste

For the Peanut Dressing

• 1/2 cup peanut butter
• 2 Tbl. sesame oil
• 2 Tbl. soy sauce or coconut aminos for GF Version
• 1 Tbl. rice wine vinegar
• 1 Tbl. honey or maple syrup
• 1 Tbl. sriracha or more for spicy version

Instructions

For the Pasta Salad

• Cook pasta according to package directions. Drain and cool to room temperature. Toss with a little sesame oil to keep from sticking.
• Toss cooked pasta with remaining pasta salad ingredients (reserve some chopped cilantro and peanuts for garnish). Toss with prepared peanut sauce.

For the Peanut Dressing

• Whisk together all ingredients. Pour over pasta salad and toss to coat completely. Garnish with chipped cilantro and peanuts.

The post Thai Pasta Salad {with Peanut Dressing} appeared first on Lemony Thyme.

Thai Cauliflower Rice Salad {with Spicy Peanut Sauce} is one delicious bowl full of colors, textures and flavors.  Intended to be served cold or even room temperature, this salad makes a wonderful picnic dish.

The recipe begins with Cauliflower Rice.  Click Cauliflower Rice for our method.

Next comes the flavor infusion.  Coconut milk, fresh shredded and diced veggies & herbs, and a punchy (and spicy) peanut sauce brings it all together.

While I chose purple cabbage, carrot, jalapeno, red onion, scallion, peanuts and cilantro….the raw ingredients you choose can be adapted according to taste.

While my goal was to build a full-flavored salad that could double as a vegetarian meal, the fact that it weighs in at 4 WW Pts+ per serving is a welcomed bonus.  Using cauliflower rice vs. traditional rice reduced the calories by almost 200.  Using PB2 instead of peanut butter further reduced the fat and calories.

What? What? PB2.  I know, it’s new to me as well.  I discovered it during a Weight Watchers meeting discussion.  Powdered peanut butter, with 85% less fat, with a mostly peanut butter flavor and texture.

I caved and bought a jar.  I’m happy to say, it’s actually quite good.  I’ll let you do your own research.  Feel free to use traditional peanut butter in this recipe. wink. wink.

Recipe Note:  with our Spicy Peanut Sauce I knew I wanted specific flavor infusion.  This Honey Ginger White Balsamic Vinegar worked perfectly in this recipe.

You can find Honey Ginger White Balsamic Vinegar online at Gabby’s Olive Branch.

Or you can combine 1 Tbl. grated ginger, 1 Tbl. honey, 1 Tbl. white balsamic vinegar.

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Thai Cauliflower Rice Salad {with Spicy Peanut Sauce}

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 1 medium head cauliflower
• 1 Tbl. olive oil
• 1 cup lite coconut milk
• 1 1/2 cups shredded purple cabbage
• 2 medium carrots shredded
• 1 lg. jalapeno fine diced
• 1/2 cup red onion fine diced
• 1/2 cup peanuts
• 1 cup fresh cilantro leaves
• 2 scallion thinly sliced

For spicy peanut sauce…

• 2 Tbl. sesame oil
• 1 Tbl. srirach sauce or more to taste
• 1/2 cup PB2
• 1/2 cup water
• Or 1/2 cup peanut butter
• 3 Tbl. ginger honey balsamic vinegar
• Or 1 Tbl. fresh grated ginger
• 1 Tbl. honey
• 1 Tbl. white balsamic vinegar

Instructions

• Cut cauliflower into florets, discarding tough core. Process in food processor, using pulse feature, until it resembles rice sized pieces. Sauté cauliflower in covered skillet with 1 Tbl. olive oil and 1 cup coconut milk, for 8-10 minutes. Drain.
• Slice & dice veggies and reserve.

For spicy peanut sauce…

• Whisk sauce ingredients. Pour over cauliflower rice and diced veggies according to taste.

The post Thai Cauliflower Rice Salad {with Spicy Peanut Sauce} appeared first on Lemony Thyme.

It’s funny how one abundant ingredient can spark all kinds of recipe inspiration.  For us, it’s what seems to be a never ending bag of Corn Tortillas taking up space in our fridge drawer.  Thumbing through my cookbook rack yesterday, I came across my Weight Watchers cookbook and well, let’s just say we may need to visit a couple of these recipes heading into the holidays ;)  Tonight we’ll start by adapting a WW Shrimp Tostadas recipe.

Recipe adaptations:  A cilantro lime marinade for the shrimp to give them a little flavor boost.  Some nice crisp purple cabbage for crunch.  A spoonful of Fresh Tomato Salsa.  A crumble of queso fresco cheese and a drizzle of this amazing Southwest Sauce to finish.

The post Cilantro Lime Shrimp & Avocado Tostadas {Weight Watchers} appeared first on Lemony Thyme.