Lime Cilantro Coleslaw (or, for St. Paddy's: Coleslaw With Extra Green!)
Comes from July 2007 Cooking Light
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.]
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.
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.