How to make mayonnaise-free coleslaw salad with a lime dressing, cilantro and a little spice from minced chili peppers. Jump to the Picnic Friendly Cilantro Lime Coleslaw Salad Recipe or read on to see our tips for making it.
Serve this just as you would regular homemade coleslaw or enjoy it as a salad. We’re calling this a coleslaw salad because it really can be turned into an incredible and fresh salad! Think about spooning a bunch into a bowl then topping with roasted shrimp, roasted vegetables or some garlic basil baked chicken breasts (this is my favorite).
YOU MAY ALSO LIKE: If you are looking for a mayonnaise-based coleslaw recipe, we’ve got you covered! Take a look at our seriously good coleslaw. There’s even a recipe video to help you out. Jump to the Homemade Coleslaw Recipe.
How to Make the Tastiest Mayo-Free Coleslaw
This coleslaw salad is packed with flavor. We add lots of cilantro, lime, scallions and a healthy amount of minced serrano (or jalapeño) pepper. The coleslaw tastes bright and fresh and since there isn’t any mayonnaise or dairy added, it’s perfect for warmer weather and outdoor eating.
The trick to making the tastiest coleslaw is salt. We mix salt into the shredded cabbage and let it sit for about 30 minutes. In this time, the salt draws out excess moisture, which would have eventually diluted our dressing. By getting rid of that moisture, it also keeps the cabbage crunchy.
We use the same trick to make our tangy cucumber salad recipe. It’s getting rave reviews.
You can use this method for any coleslaw recipe, but it’s particularly important in this one since we cannot hide behind mayonnaise or sour cream for flavor.
After 30 minutes, we rinse the cabbage with cold water and spin it dry. From there, all you need to do is toss in in come celery, cilantro, minced pepper and the simple dressing.
Mayo-Free Cilantro Lime Coleslaw Salad Recipe
Salting the cabbage before adding the dressing keeps this coleslaw salad crunchy and brings out so much more flavor than without. The dressing is simple — lime, honey and olive oil. Since this is 100% mayonnaise free coleslaw, it’s picnic friendly!
You Will Need
1 medium cabbage (about 2 pounds), outer leaves removed
4 celery stalks, thinly sliced
1/2 to 1 whole serrano or jalapeno pepper, finely minced, depending on desired heat level
3 scallions, thinly sliced
1/2 cup loosely packed fresh cilantro leaves, coarsely chopped
4 tablespoons extra virgin olive oil
1 teaspoon honey
Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a colander (you will have 6 to 8 cups). Toss with 2 1/2 teaspoons of salt and set aside for about 30 minutes, tossing occasionally.
Rinse the salted and wilted cabbage thoroughly under cold running water. Then transfer to a salad spinner and spin dry (or squeeze and pat dry). Add the cabbage to a very large bowl along with the celery, scallions, minced pepper and cilantro.
Make the dressing by whisking 2 tablespoons of freshly squeezed lime juice with the honey and olive oil. Pour over the coleslaw salad and toss well. Taste for seasoning then adjust with more salt or fresh lime juice.
Adam and Joanne's Tips
- Use a salad spinner: If you have one, use the colander from a large salad spinner when salting the cabbage. This makes it easy to rinse and spin dry the cabbage after salting. Ours is from OXO.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.