What will I be doing to celebrate Labor Day?
I’ll be walking the bridge. That’s what my husband and I call it. The Walking Bridge.
Technically it’s called The Walnut Street Bridge. That’s because Walnut Street dead ends in front of Edwin Hotel and from then on the bridge transports you by foot or by bike over the Tennessee River to the North Shore neighborhood of Chattanooga.
It’s the longest bridge of its kind in the US. Built in 1890, it’s 2,376 feet long. It takes the average person about 30 minutes to walk it. We park near the hotel and walk over the bridge and back.
I always feel accomplished when I complete a walk over and back. I feel like I have done something for myself.
This wonderful recipe is SUPER easy! The only trick to coleslaw is to make it ahead. The flavors need some time to develop. A few hours is enough, and it will keep well in the fridge for days afterwards, if you have leftovers.
Most coleslaw dressing you find in the store is chock-full of sugar. This one is just about as easy to make as the other stuff is to pour out of the jar. And healthier.
Serving Size: Serves 6 to 8
1 bag of shredded cabbage (about 4 – 5 cups). Some bags will have some shredded carrots in there for color too.
1 tsp of Truvia
3 Tbl of apple cider vinegar
1 large shallot minced (or ½ cup of minced onion)
1 – 2 tsp of celery salt
1 – 1-1/2 cups of mayonnaise. I use mayo made with olive oil rather than the stuff made with canola or soybean oil.
Grated black pepper to taste
Put all of the ingredients in a large bowl and stir until mixed. The amount of celery salt you use will be based on your taste. I like the 2 tsp for myself. The same goes for the mayo. The creamier you like your slaw the more mayo you’ll put in. I like a lot of grated black pepper in coleslaw too. I literally want to see the black bits.
You don’t see me eating a lot of French fries anymore. I have grown to love this with a burger, a brat or a hotdog.