Instructions: Well for the 4th, I smoked some cut-up yard birds and my daughter-in-law found a good sounding recipe for coleslaw in the July 13 Womans Day magazine. When I made it, I modified it a little on the fly. It turned out delicious.

1. Whisk dressing ingredients in large bowl till blended.

2. Shred the cabbage, carrots, cucumber,red pepper, and onion.

3. Add to the dressing, toss to mix and refrigerate for at least two hours for flavors to blend.

4. Drain juices and serve.

Makes 4 cups. Per 1 cup serving, 47 cal, 1 g pro, 12 g car, 2 g fiber, 0 g

Comments: The original recipe called for 1 tsp grated lime peel, but I didnt feel like measuring it (do you measure the grated peel loose, or do you pack it into the teaspoon?), so I just grated the whole lime. The recipe also called for 3 Tbsp of lime juice, but I figured that if 3 Tbsp of juice was good, the juice of 3 limes would be better (lot easier to measure).

The lime really gave it a different flavor! The red pepper flakes gave a nice hint of fire. And, if you are watching the calories, this one doesnt have hardly any. Overall, I would rank it right up there with Corkys Coleslaw recipe in the BBQ FAQ.

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