Give This No Mayo Coleslaw a Try !
Monday, July 8, 2019 Food
No mayo in this coleslaw! Cool and crunchy, this southwest coleslaw has thinly sliced cabbage with carrots, radishes and cilantro. Great as a summer side dish or piled high on tacos.
I make a killer meatloaf and love to make coleslaw to go along with it at times. Today we will be making coleslaw without mayo.
Give This No mayo coleslaw a Try !
This particular coleslaw of my mother’s is one of my favorites and has a southwestern touch. The coleslaw is made with cabbage, carrots, green onions, and cilantro, and seasoned with rice vinegar. No mayo!
It’s light, cool, and crunchy, just what you want a coleslaw to be.
Leftovers will keep for a few days in the fridge, but the coleslaw will become more wilted and watery over time.
No Mayo Coleslaw Recipe
A mandoline will make slicing cabbage much much easier than using a knife.
If the seasoned rice vinegar adds too much sweetness for your taste, add a sprinkle of lemon juice. If you are using unsweetened rice vinegar, to get the right balance of acidity and sweet, sprinkle a little sugar over the salad and toss.
- 4 cups thinly sliced cabbage (about 1/3 to 1/2 cabbage)
- 1 carrot, grated
- 2 radishes, thinly sliced
- 1 green onion, thinly sliced
- 1/4 cup (packed) fresh cilantro, chopped
- 1 tablespoon extra virgin olive oil
- 1 tablespoon seasoned rice vinegar (or plain rice vinegar with added sugar to taste)
- Salt and freshly ground black pepper to taste
1 Assemble the salad: Place the thinly sliced cabbage, grated carrot, radish slices, sliced green onions, and cilantro in a large serving bowl.
2 Toss with dressing and serve: Right before serving, sprinkle with olive oil, rice vinegar, salt and pepper, and toss to coat.