Mayo-less Mexican Slaw

In last week’s CSA share, we got another head of cabbage.  I’m always excited to pick up our share each week, but I can’t say I was terribly thrilled with another head of cabbage.  I have been making various slaws and stuffed cabbages all summer long, and I wasn’t really feeling all too inspired to use any more cabbage.

Fortunately, as I was paging through How To Cook Everything Vegetarian, I came across the recipe for No-Mayo Coleslaw (p. 49).  Along with the coleslaw recipe was a Mexican variation.  I had some cilantro and limes on hand, so I decided to give it a shot.  After all, I had to use the cabbage for something!

The slaw turned out to be great, and I loved the lack of mayonnaise.  It was tangy and light, and unlike all of the other slaws I made this summer!  If you’re looking for something different, give this one a try.

Before I get to the slaw recipe, though, here’s another one of my tips and tricks.  This probably isn’t new to many of you, but I thought I’d throw it in here just in case.

This tip is about how to wash, dry, and store fresh herbs.  I grow many fresh herbs in my garden, and I love to just go out back and pick some herbs as I am cooking.  However, I can never seem to grow cilantro. So, it is one of the few herbs that I buy at the store.  When I bring it home, I rinse it and then use my salad spinner to make sure the cilantro is nice and dry. Then, I wrap the cilantro with a paper towel (to absorb any moisture) and store it in some tupperware in the fridge.  The cilantro stays fresh and is ready to use whenever I want it!  The same technique works with many other herbs, too. It’s not that much of a stretch to use your salad spinner for herbs, but I thought it was worth mentioning.

Ok, without any further ado, the mayo-less slaw recipe…

Mayo-less Mexican Slaw

(Adapted from Spicy No-Mayo Coleslaw in How To Cook Everything Vegetarian, p. 49)

  • 1 small head cabbage, thinly sliced
  • 2 carrots, peeled and shredded
  • 1 small red onion, thinly sliced
  • 2 tablespoons dijon mustard
  • 1 lime, zest and juice
  • 1 jalapeño, seeded and diced
  • 1 teaspoon cumin
  • Kosher salt
  • Freshly ground pepper
  • 1/4 cup extra virgin olive oil
  • Handful cilantro leaves, chopped

In a large bowl, combine the thinly sliced cabbage, shredded carrots, and thinly sliced red onion.

In a separate small bowl, whisk together the mustard, lime juice, lime zest, jalapeño, cumin.  Season with some salt and pepper.  Gradually add the olive oil, whisking until the mixture is smooth.

Pour the dressing over the cabbage mixture, and toss to evenly coat.  Refrigerate for at least 30 minutes.

Right before serving the slaw, add the chopped cilantro and mix into the cole slaw. Garnish with additional cilantro and lime slices, if desired.

15 Responses to Mayo-less Mexican Slaw

  1. jenn says:

    Nice. I ;ve got to give this a try. I’ve had my fair share of mayo this summer and I’m pretty over it by this point. haha… I’m bookmarking this for my next slaw craving.

  2. Eliana says:

    This slaw looks fantastic. I think I will make some for dinner tonight.

  3. Mags says:

    Great looking mayo-less slaw Jen. So healthy! And thanks for the herb storing tip. Seems like I waste more than I use.

  4. Reeni says:

    What a coincidence – I made cole slaw yesterday very similar to this! This looks great with the bit of spice in it! So much better than the thick mayo dressing. Good tip on the herbs.

  5. Hmmm – I love the look of this. Normally don’t eat or like coleslaw but this might change my mind!

  6. Teanna says:

    See, I love this! I love coleslaw, but only when it has NO mayo. Or is VERY lightly dressed. I’m loving this recipe!

  7. Nutmeg Nanny says:

    Oh this looks great! I’m not a huge of fan of coleslaw but I think this would be right up my alley. If you want some ideas on how to use your cabbage I have some:
    - Quarter or halve cabbage and sprinkle with salt, pepper and lots of a garlic. Add some butter and wrap in lots of layers of foil. Throw on grill and cook until tender. The first few layers of the cabbage will be turn black but just peel them off and eat…it’s delicious!
    - Second idea is to make cabbage soup and freeze it. It’s freezes great! Basically chopped cabbage in a tomato broth and some mixed veggies….yum:)

  8. Tanya says:

    Thanks for the tip about storing the herbs. I hadn’t thought to use the salad spinner before – definitely will be using this.

  9. Anna says:

    Who needs mayo with all those delicious flavors, And it looks beautiful too.

  10. grace says:

    i can’t help but think of mayo as a vile creation. i stubbornly refuse to use it in my dishes, and this is a version of slaw that i’d REALLY enjoy–bravo!
    incidentally, cilantro is my favorite herb and i tried to grow it once. it was then that i realized my complete lack of a green thumb. :)

  11. Muzz says:

    I’m going to try that coleslaw!
    As to the cilantro, I too am unable to grow it.
    I don’t have a salad spinner and I used to wrap it in a paper towel, but now, when I bring a bunch home from the store, I rinse it and cut off about 1 inch from the bottom, then store in a glassful of cold water on a shelf in the fridge. I usually change the water every day or two and it lasts for over a week.

  12. [...] for fajitas, mushroom skewers, grilled peppers and onions, black beans, mexican rice, guacamole, mayo-less Mexican slaw (we’ll have friends over for this, I [...]

  13. Whitney says:

    Try this on a fish taco–grill or batter fry some firm fish, top with the slaw, roll up in a warm flour or corn tortilla. I think I’ll try the slaw with some grapefruit juice, too, for a slightly less sour/slightly bitter dressing. I also like to just scoop up Mexican slaw with tortilla chips!

  14. julie m. says:

    I think this will be great on pork shoulder that I’m cooking in the crock pot for Tacos!

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