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Simple and Fresh No Mayo Coleslaw
Next up in our CSA Veggie Box series: what to do with cabbage and a recipe for a simple and light no-mayo coleslaw.
Course
Side Dish
Cuisine
American
Prep Time
20
minutes
minutes
Total Time
20
minutes
minutes
Servings
6
Calories
90
kcal
Author
Colleen @ Grow Forage Cook Ferment
Ingredients
1
whole
cabbage
finely shredded
1
jalapeno
minced
2
green
onions
thinly sliced
½
cup
cilantro or parsley
1
clove
garlic
minced
2
Tbsp
dijon mustard
2
Tbsp
red wine vinegar
or lime or lemon juice
¼
cup
extra virgin olive oil
1
tsp
ground cumin
½
tsp
salt
½
tsp
pepper
US Customary
-
Metric
Instructions
Shred the cabbage. Place into a large bowl, sprinkle with salt, then toss with salad tongs.
Make the dressing. Place the vinegar and mustard into a small bowl with the minced garlic and whisk together.
Slowly drizzle in the olive oil while whisking until it's all incorporated.
Add the jalapeno, green onions, cumin, pepper, and a little more salt to the cabbage. Toss, then pour the dressing over the cabbage.
Stir the dressing to coat all of the cabbage, then add the cilantro. Toss one more time and serve.
Notes
The best part about this recipe is that it gets even better as it sits in the fridge, but the cabbage still stays crunchy.
Nutrition
Calories:
90
kcal
|
Fat:
8
g
|
Sodium:
262
mg
|
Potassium:
107
mg
|
Calcium:
20
mg
|
Iron:
0.7
mg