I was excited to post this coleslaw that I made last night. It’s the second time making it since originally find it in a friend’s Facebook post.
I thought I had taken pictures of my prep work, but apparently I hadn’t. Then I only took one picture of the final product and managed to delete it upon reviewing pictures. UGH! How am I supposed to blog about it without sharing pictures? UPDATE: I uploaded the pic to WP before my deleting spree took effect.
Never fear…Google to the rescue! I actually tracked down the exact recipe from another food blog! The recipe is really simple. I like that it only has a few ingredients and one of them isn’t mayonnaise. I have never liked the creamy oil and egg concoction. I’d go without eating than eat a sandwich with mayo slathered all over it.
Not to mention, mayo-free means less calories. No longer need to worry about spoilage for a summer picnic. I know for some people it won’t be the same. As I never jumped on the mayo bandwagon, I wasn’t missing anything and I am more willing to try dishes such as this. Using fresh ingredients also means I can guarantee it’s gluten-free, which is a requirement for my diet.
Another reason I like this recipe is the use of fresh lemon juice, instead of vinegar. Don’t get me wrong, I love vinegars; have 6 variations in my pantry. I like the “pop” of flavor from the lemon and its zest. This recipe also uses honey instead of sugar. I have significantly cut refined sugar from my diet; including my coffee! I’ve noticed how sluggish I used to be once my sugar-high crashed like the waves against a shoreline in a Category-5 hurricane. It’s nice to be free of those highs and lows.
I’ve listed in the ingredients and recipe below, but please visit the website to see the amazing pictures of this simple, yet tasty, coleslaw.
- 1/4 small red cabbage
- 1/2 small green cabbage
- 1/2 carrot, shredded
- zest of 1/2 lemon
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1 tablespoon honey
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Remove any tough outer leaves from the cabbage.
- Trim the core and any tough stems from the cabbage and thinly slice.
- Add to a bowl with the shredded carrot, lemon zest, lemon juice, olive oil, honey, salt and black pepper. Toss to combine.
- Serve this right away for more of a salad, or store it in the fridge overnight for a slaw that’s more pickled.
Yield: 6-8 servings
Originally found on: http://www.pbs.org/food/fresh-tastes/no-mayo-coleslaw