Mayo-Free Cilantro Lime Coleslaw
- PREP 40min
- TOTAL 40min
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
Salt
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
1 lime
4 tablespoons extra virgin olive oil
1 teaspoon honey
Directions
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 large bowl along with the celery, scallions, minced pepper and cilantro.
Make the dressing by whisking two 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 database to calculate approximate values.
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