I love a good coleslaw. Generally, I just love anything with cabbage. Personally, I’m not opposed to adding a little mayo into a slaw, but Nick isn’t a big fan and mayo-less slaws are so much lighter and more colorful.
When a good friend asked me to bring a slaw to her housewarming party, I wanted to do something just a little different and I wanted to keep it healthy – some of our mutual friends would say that “calorie counting” is a hobby. It ended up being a big hit, no leftovers and I gave the recipe to several guests.
This slaw should chill for a minimum of one hour before serving, but if possible, make it up to one day ahead of time so that the cabbage has time to wilt down and the flavors really come together. To save time, I buy a coleslaw mix at the store, but if you have the time to shred your own carrots and cabbage, more power to you!
No-Mayo Coleslaw Salad
- 16 oz package of coleslaw mix
- 1 red bell pepper, sliced thin and cut in half
- 1-2 jalapeño peppers, seeded and diced (optional)
- the zest and juice of one lime
- 3 tbsp EVOO
- 1 1/2 tbsp cider vinegar
- 2 tsp cumin
- 1 tsp black pepper
- 1/2 tsp salt