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I shudder at any recipe that includes "1 cup mayonnaise," so for most of my life I've steered clear of coleslaw. However, on occasion I've tasted a light, fresh, non-greasy version, and lately I set out in search of a recipe to make such a thing. I found this one via Recipezaar, tested it, and approve! So I'll share it with you, and if you feel the need to use cabbage come St. Patrick's Day, you could always branch out and do it this way.

Lime Cilantro Coleslaw (or, for St. Paddy's: Coleslaw With Extra Green!)

Comes from July 2007 Cooking Light

SERVES 6

Ingredients

3 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
2 teaspoons sugar
1/4 cup chopped green onion
1/4 cup chopped fresh cilantro
1 (12 ounce) package coleslaw mix (cabbage and carrots)
[Molly's addition: 1 jalapeno pepper, seeded and stemmed, chopped. Because jalapeno + cilantro + lime = superbness.]

Directions

In small bowl combine lime juice, olive oil, sugar, and jalapeno.

Combine green onions, cilantro and coleslaw mix in a large bowl.

Drizzle juice mixture over coleslaw mixture; toss well to coat.

That's it!
Honestly, I could live the rest of my life without mayo. I even know how to make a yummy tuna salad without it. But I concede it's nice to mix into guacamole (on the order of maybe 1 tablespoon mayo per cup of guac) to keep the guac creamy.

And yes...I'm aware I'd be run out of the American South, or Midwest, or apparently a lot of other parts, for my vituperative anti-mayonnaise rhetoric.

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Comments

( 12 comments — Leave a comment )
ekatarina
Mar. 15th, 2010 08:03 am (UTC)
I would join your "no mayo, thanks" party any time of the day or night!

I drove my mom *nuts* in middle school wanting tuna sandwiches but without mayo. (I's fine mom. I just hold on tight. Well then I clean up. That's fine. It's fine just like that. No butter needed. Mom!)

A few years ago I finally convinced my dady to do tuna and salsa for one of his appies at Christmas. He actually liked it.

The salad you posted will get a try out some day soon in this house. Thanks!


Ekatarina, who isn't into guacamole (due to the presence of avocado, ugh) either but understands that that *is* a captial offense in some places
mollyringle
Mar. 16th, 2010 09:15 pm (UTC)
Some oil and lemon juice (or mustard or pickle relish if you like those) helps hold together the tuna. :) But hey, plain isn't a capital offense.

It took me till I was in my 20s to like avocados and guac. But now I'm a fan!
kali_kali
Mar. 15th, 2010 10:49 am (UTC)
And yes...I'm aware I'd be run out of the American South, or Midwest, or apparently a lot of other parts, for my vituperative anti-mayonnaise rhetoric.

Not much chance of survival in Northern Europe either ;) I'm not a huge fan of mayo, but it is in everything north of Germany. Though, the best coleslaw I've ever had was at an Amish restaurant in Pennsylvania, and there was no mayo to be seen in it!
mollyringle
Mar. 17th, 2010 02:11 am (UTC)
Maybe that's where it came from (N. Europe). Always assumed it was an American creation, but perhaps not!
laleonaenojada
Mar. 15th, 2010 11:28 am (UTC)
I've been using this as my preferred coleslaw recipe for about 2 years now. Not a true coleslaw, probably, but light, and refreshing and different:

5 cups thinly sliced red cabbage (about 1 1/2 pounds)
1/2 cup dried cranberries
1/3 cup rice vinegar
1/3 cup sugar
2 tablespoons white wine vinegar
2 teaspoons olive oil
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 1/4 cups thinly sliced Granny Smith apple
1/4 cup chopped pecans, toasted

Combine cabbage and cranberries in a large bowl. Combine vinegar and next 5 ingredients (vinegar through pepper), stirring with a whisk; drizzle over cabbage mixture, tossing gently to coat. Cover and chill 2 hours. Add apple, and toss well to combine. Sprinkle with pecans.
mollyringle
Mar. 17th, 2010 02:11 am (UTC)
That sounds delicious! And probably very pretty, with the bright green and red. I'm printing it out to try it sometime soon. Thank you!
jjschwabach
Mar. 15th, 2010 10:47 pm (UTC)
I've been trying to convince a friend who wants to lose weight that if she just leaves the mayonnaise off her sandwiches, she would cut out about 200 calories a day. So far, no luck. She has, however, given up on soda and sweetened iced tea, so she's gotten *some* of the HFCS out of her life.

Yay for cole slaw without mayonnaise!


For tuna, try mustard instead of mayonnaise... or don't carnivore it ...;-)
mollyringle
Mar. 17th, 2010 02:12 am (UTC)
She could just eat half the sandwich instead. ;)

Yeah, dijon mustard is one of the good substitutes I sometimes use in the tuna salad. I eat PB&J far more frequently, though!
naill_renfro
Mar. 16th, 2010 07:37 am (UTC)
Mayonnaise is slime in a bottle.

/Politely not commenting on certain blasphemous statements regarding guacamole.
mollyringle
Mar. 17th, 2010 02:14 am (UTC)
The blasphemy concerning my using mayo in guac, or someone else saying they hate guac? :) If the former, well, that isn't the *only* way I make guac. Just mixing some salsa into mashed avocado, w/ no mayo, works too.
pokeystar
Mar. 18th, 2010 04:18 pm (UTC)
mayo in guac?!

Are you from Ohio or something?

~eyes suspiciously~

avo, minced garlic, lime juice, salt, pepper & hot sauce. Maybe chopped tomato. Maybe diced red onion. That's it.

Funnily enough, I use Avocado as a sub for mayo on sandwiches.
mollyringle
Mar. 19th, 2010 12:28 am (UTC)
I should never have said that. :D It isn't my preferred way. I saw the recipe on the back of a chip bag, and it's pretty good. But the best way involves chopped fresh stuff as you say. (Or a spoonful of salsa, as a sub.)

And no, West Coast my whole life!
( 12 comments — Leave a comment )