Healthy: Tangy No Mayo Cabbage Slaw Recipe

Cole slaw, or cabbage slaw, typically is prepared with a mayo base that can range from very sweet and heavy with significant amounts of mayo and sugar to light and acidic with a thin coating of mayo. My preference is normally for a lighter slaw with less mayo. Today's post is a cabbage slaw recipe that uses no mayo at all. It is a light recipe that substitutes a small amount of oil in place of mayo. It is spiced towards a Latin cuisine but not so much that it needs to be served with Latin food. It works well with a steak, BBQ, or any other dish that might play well with cole slaw. It could add an interesting dimension to a sandwich or it could work as a healthier side to a Latin or Tex-Mex meal than the usual rice and beans.

Tangy No Mayo Cabbage Slaw Recipe

Servings: 6-8
Prep time: 1 3/4 hours
Cook time: None

Equipment

• Knife and cutting board
• Measuring spoons and cups
• Large mixing bowl
• Small bowl
• Whisk
• Shredder

Ingredients

• 1/2 medium red onion
• 1/3 cup cilantro
• 1 head of cabbage (red or green)
• 1 garlic clove
• 1/4 cup lime juice
• 1/4 cup olive oil
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp sugar
• 1/4 tsp chili powder
• 1/4 tsp cumin
• 1/8 tsp cayenne pepper

Directions

1. Chop red onion and cilantro. Place in mixing bowl.
2. Mince garlic. Set aside.
3. Chop cabbage head in half. Make a V-shaped cut in each side to remove the core. Discard the cores.
4. Shred or finely chop the cabbage. Add to mixing bowl.
5. Add garlic and all remaining ingredients to small bowl. Whisk contents of bowl.
6. Add contents of small bowl to mixing bowl. Mix well.
7. Let rest in fridge for 1 1/2 hours, mixing every 30 minutes.