Summer is coming and so are the family cookouts. I created this recipe a few years ago. It was a painstaking process, as I normally cook by sights and taste vs measurements.
I DESPISE mayo (gag, yuck, ewww). I always have and always will. I actually published this mayo-free potato salad recipe on http://www.allrecipes.com. It’s gotten some pretty good reviews. The nice part is, it’s completely adjustable. I am always tweaking recipes and adding items or removing them. If you don’t like paprika, skip it. Like olives, add ’em.
Please don’t expect a nice “white” potato salad. If you add the paprika in the dressing mix, it will change the color a bit. I actually like the rustic color. A bonus, is it’s gluten-free. Having to be on a special diet, food can be challenging. This version of potato salad is very flavorful.
I also like using potatoes I don’t have to peel. It makes the process a bit quicker that way. Give it a go. I’d love your feedback if you do make this recipe.
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