You won’t miss the mayonnaise in this no-mayo coleslaw. It’s a little bit spicy and a little bit creamy and full of flavor.
I love the warmer weather and all of the delicious fresh produce that comes with it. Especially when the vegetables are fresh from the garden or a local farmer’s market, mmmm they taste so good when they are fresh.
I don’t know about you, but it’s the cabbage that I like the most about the coleslaw. Since this coleslaw doesn’t have any mayo to get in the way, the flavor of the cabbage really stands out. It’s an easy coleslaw to put together. I use purple and green cabbage along with a few scallions, and sometimes I add carrots. Once made, this will hold up in the refrigerator for up to three days without getting soggy.
- For the dressing
- 1 jalapeno pepper finely chopped
- 2 tablespoons fresh squeezed lemon juice
- 1½ tablespoons Dijon mustard
- ¼ cup olive oil
- 1 clove garlic clove crushed
- For the vegetables
- ½ medium head of green cabbage
- ½ medium head of purple cabbage
- 1 to 2 grated carrots
- ½ cup of sliced scallions
- ¼ cup chopped fresh parsley or cilantro
- Mix the dressing ingredients together and set aside
- Using a food processor or mandoline slicer, shred the cabbage
- Add the scallions and toss ingredients
- Pour the dressing over top and mix in well
- Add the parsley
- Refrigerate until ready to serve
VARIATIONS. . .
- For Mexican Coleslaw: use 2 tablespoons lime juice, 2 tablespoons mustard, 1 jalapeno, 1/4 cup oil, 1/2 teaspoon cumin
- For Asian Coleslaw: use 1 tablespoon soy sauce, 2 tablespoons rice vinegar, 1 teaspoon sesame oil, 1/4 cup oil
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