10 minute tangy vinegar coleslaw, no mayo in sight. Great as a side or topping BBQ or fish tacos
- 4 cups shredded cabbage, bagged see notes if using cabbage heads
- 1/4 cup red onion diced, or up to 1/2 cup if you love onion
- 1 Tablespoon fresh lime juice
- 1/4 cup apple cider vinegar
- 1/4 cup cilantro or up to 1/2 cup if you love cilantro
- 1/2 teaspoon dry mustard
- 2 Tablespoons sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup extra virgin olive oil
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Slice the red onion, chop the cilantro and quarter the lime for juicing. Wash and dry the lime and cilantro before cutting.
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Combine the coleslaw dressing ingredients of lime juice, apple cider vinegar, dry mustard, sugar, kosher salt, black pepper and olive oil. Whisk with a fork.
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Mix everything together and refrigerate until ready to use. It’s even better if the slaw sits for a couple of hours. Remix just before serving. See notes for refreshing the slaw if it wilts.
If using whole cabbage heads: I use half a 16 ounce bag of shredded cabbage and carrots for 4-6 servings. If using whole heads of cabbage then use 1/4 head of green and 1/4 head of red cabbage, about 4 cups of shredded slaw.
See post for other cabbage tips.
When buying the bagged slaw try to find one that has both green and red slaw and carrots for the visual appeal.
Before Serving: The longer the slaw sits the more tender the cabbage and the stronger the taste BUT the cabbage will also wilt a bit. You can let it sit up to 24 hours but you'll want to prep the coleslaw before serving.
First, set aside 1/4 of the raw cabbage mix from the dressed coleslaw. Just before serving add the reserved raw cabbage mix and stir into the dressed slaw. It will give a fresher look and a crunchier texture.