Great Mayo-less Slaw Recipe?
- pikawicca May 24, 2009 11:59 AM
Anyone have one?
Olive oil, lime or lemon juice, chili flake, cilantro and a pinch of sugar. Some jicama is good if you have it. adam
I have two to offer both from Epicurious...first is Slaw with Orange and Cilantro, second is Super Slaw. Have made both numerous times...probably I love the Super Slaw just a tad better because I love spicy over sweet and I always add some heat to it with dried chili flakes:
This recipe is from Bon Appétit Magazine (Feb. 2009) as part of "Crispy Black Bean Tacos With Feta & Cabbage Slaw"
2 teaspoons olive oil
1-1 1/2 tablespoon fresh lime juice
2 cups coleslaw mix
2 green onions, chopped
1/3 cup chopped fresh cilantro or parsley
Mix olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.
ATK has a good recipe for a buttermilk slaw with only a couple of tbsp. of mayo.
And a couple more (I haven't tried these):
Thai Cabbage Slaw
Sweet and Sour Slaw
I love this broccoli slaw...
1 Package Broccoli Slaw Mix
2 Packages Ramen Oriental Noodle Soup Mix
1 Cup Toasted Slivered Almonds
1 Cup Sunflower Seeds
1 Bunch Scallions, chopped
1/2 Small Red Pepper, chopped
1 Cup Dried Cranberries
3/4 Cup Vegetable Oil
1/4 Cup Sugar
1/3 Cup Vinegar
1 Packet fo Chicken Stock Flavoring from Ramen Noodle Packet
Break up the Ramen Noodles and mix with other ingredients. Mix up dressing and pour over and mix.
You can use pine nuts instead of almonds, and I also cut back on the oil.
Here are 2 I like: I'll make each one at least once a summer, in between the mayo/buttermilk kind of slaw which I love too.
"Asian Coleslaw" -- This is nice, peanut butter sauce and gingery-- http://allrecipes.com/Recipe/Asian-Co...
And "Amish Slaw", no one will miss the mayonnaise here either. http://allrecipes.com/Search/Recipes....
I don't have a recipe per se, but I like to use thick plain yogurt instead of mayo... with perhaps a few drops of olive oil.
Thanks for the responses. We were serving the slaw with barbecue, so Asian recipes, while interesting, were out.
We went with a pretty traditional southern take of vinegar/sugar/dry mustard, although we cut the sugar to vinegar to ratio quite a bit. It went really well with our BBQ pork ribs.