Mol (mollyringle) wrote,

A mayo-free coleslaw. Next, a mayo-free world!

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



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.

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.
Tags: food

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