No mayo in this coleslaw! This cool and crispy Southwest Coleslaw has thinly sliced cabbage with carrots, radishes and cilantro. Great as a summer side dish or stacked high on tacos.
I make a great pie crust. My father, a killer meatloaf. My mother? She is the queen of salads. When the three of us cook together, Mom almost always gets a salad duty because she’s just so damn good at it. She has perfected the balance of sweetness and acidity, salt and bitterness.
No mayo slaw
This special coleslaw from my mom is one of my favorites and has a southwestern twist. The coleslaw is made with cabbage, carrots, scallions and cilantro and seasoned with rice vinegar. No mayo!
It’s light, cool, and crispy, just what you want in a coleslaw.
Make-ahead tips
The ingredients for this salad can be prepared a day or two in advance. Store in an airtight container in the fridge and toss with the dressing ingredients when ready to serve.
Leftovers will keep in the fridge for a few days, but the coleslaw will become wilted and watery over time.
What to serve with this coleslaw
Serve the slaw with Mexican or TexMex dishes or chili beans. No mayo slaw is also a perfect accompaniment to fish or piled high in a taco.
- asian coleslaw
- Broccoli Slaw with Cranberry Orange Dressing
- traditional coleslaw
- Fennel salad with mint vinaigrette
- Coleslaw and kale salad with cumin ranch dressing
No mayo slaw
A mandolin makes slicing cabbage much easier than using a knife.
If the spiced rice vinegar is too sweet for your taste, add a squeeze of lemon juice. If using unsweetened rice vinegar, sprinkle some sugar over the salad and toss to get the right balance of acidity and sweetness.
ingredients
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4 cups thinly sliced cabbage (about 1/3 to 1/2 cabbage)
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1 carrotgrated
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2 radishthinly sliced
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1 green onionthinly sliced
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1/4 Cup (packed up) fresh corianderchopped
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1 tablespoon Extra virgin olive oil
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1 tablespoon flavored rice vinegar (or plain rice vinegar with added sugar to taste)
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Salt and fresh ground black pepper, taste
method
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Assemble the salad:
In a large serving bowl, place the thinly sliced cabbage, grated carrot, sliced radishes, chopped green onions, and cilantro.
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Toss with dressing and serve:
Just before serving, sprinkle with olive oil, rice vinegar, salt and pepper and toss.
Serve immediately.
| nutritional information (per serving) | |
|---|---|
| 83 | calories |
| 4g | Fat |
| 12g | carbohydrates |
| 3g | protein |
