Spicy No-Mayo Coleslaw

Oh coleslaw, how do I love thee? Let me count the ways:

A) There’s no mayo, which as we know, is a major plus in my book. Also, it’s safer for picnics since you don’t have to worry about mayo spoiling in the summer sun.

B) The combo of red cabbage, carrots and green cabbage makes for a gorgeous-looking slaw, important if you, like me, eat with your eyes first. (Also, pretty things always get more oohs and ahhs at parties, which brings me to my next point … )

C) Traveling with this slaw is a cinch, since it has to be made ahead of time and can easily be packed in Tupperware.

D) It takes 2.5 seconds to make and requires no cooking, which is perfect for summer’s balmy temperatures.

E) It’s detox-friendly, so I can eat as much as I like without feeling guilty.

F) Most importantly, the lime, Dijon, cilantro, serrano peppers and red onions meld together to create a snappy, tangy, bright salad that’s the perfect accompaniment for smokey barbecue meats.

Poetry aside, I’ve made this spicy no-mayo coleslaw multiple times in the past month — first as a side for chipotle BBQ short ribs, then alongside chipotle-peach BBQ pulled chicken. I’m not much of a cabbage person (this braised red cabbage aside), but each time I bite into the crunchy goodness of this slaw, I fall a little bit more in love with this brassica.*

We’re only halfway through summer, which means there’s plenty of time to make this no-mayo coleslaw part of your picnic rotation. It is very much a part of mine, and I’m already thinking about what other BBQ meats I can serve it with …

*I suppose it was only a matter of time before I came around on cabbage, as I’m in love with every other member of the brassicas species: broccoli, cauliflower, kale and of course Brussels sprouts.

Spicy No-Mayo Coleslaw
Recipe from Mark Bittman

– 2 tablespoons Dijon mustard, or to taste

– 2 tablespoons freshly squeezed lime juice

– 1 small clove garlic, minced

– 1 serrano pepper, seeded and minced

– 1/4 cup extra virgin olive oil

– 6 cups cored and shredded cabbage (I used a mix of green and red cabbage, plus grated carrots — if you can’t find this mix, shred 1/2 of a green cabbage, 1/2 of a red cabbage and grate 2 medium carrots)

– 1/3 cup red onions, sliced very thinly*

– Salt and freshly ground black pepper

– 1/4 cup chopped fresh cilantro (optional)

*I’m not so into raw onion, so I soaked my onion slices in a bowl of water for 10 minutes to dull some of the kick. Depending on how pungent your onion is, you may want to do this.

1) In the bottom of a very large bowl, whisk together the mustard, lime juice, garlic and serrano pepper. As you whisk continuously, add the oil gradually until the dressing comes together.

2) Add the cabbage-carrot mixture and the onions and toss to coat completely. Season with salt and pepper, then toss again. Refrigerate for at least 1 hour (and up to 24). Toss with the cilantro just before serving, preferably alongside chipotle-peach BBQ chicken.