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No Mayonnaise Coleslaw

Prep Time 30 minutes
Resting time 30 minutes
Total Time 1 hour
Cost $5

Equipment

  • 1 Mandoline -- because slicing cabbage is no fun
  • 1 Large Bowl
  • 1 Strainer

Ingredients

  • 1/2 head Cabbage
  • 1 bunch Scallions Roots removed
  • 4 tbsp Lime Juice
  • 1 Lime -- for zest
  • 1 bunch Cilantro
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Fresh Ground Black Pepper
  • 1 tbsp Olive Oil
  • 1/4 tsp Piment d'Espelette -- optional and to taste

Instructions

  • Slice cabbage using a mandoline into 1/8th inch thin ribbons.
  • Cut scallions into thin, even slices.
  • Remove large stems of cilantro. Roll into a bunch and chop.
  • Combine cabbage, lime juice, cilantro, salt, pepper, olive oil, and piment d'espelette in a large bowl. Toss throughly.
  • Zest one lime and add to bowl.
  • Let the cabbage mixture macerate in the refrigerator for at least 30 minutes.
  • Toss the cabbage mixture and transfer to a strainer on top of the bowl.
  • Drain and serve.

Notes

Elizabeth made this for me once because I just was not a huge fan of mayonnaise filled or goopy coleslaw and would rarely eat it.  We had this on a pulled pork sandwich and I enjoyed it.  This coleslaw will last about a week and even with the smallest head of cabbage, this was still a lot of slaw.  What changed this was our guests during our BBQ wiped out the entire bowl of coleslaw.  Our neighbors kept asking about the coleslaw and how we made it, which graduated this to the recipe page.  A staple for tacos, pulled pork, and just as a light salad with some salmon.