Spicy No-Mayo Coleslaw

By cwaldron09

If you want restaurant-style coleslaw, you combine shredded cabbage with mayo and maybe a little lemon juice. This version is far more flavorful with far less fat. I like cabbage salad (which is what coleslaw amounts to) on the spicy side, so I use plenty of Dijon, along with a little garlic and chile (you could substitute cayenne for the chile or just omit it if you prefer) and scallions.

Ingredients

• 2 tbsp Dijon mustard, or to taste
• 2 tbsp sherry vinegar, red wine vinegar, or freshly squeezed lemon juice
• 1 small garlic clove, minced
• 1 tbsp minced fresh chile (jalapeno, Thai, serrano, or habanero, or to taste (optional)
• 1/4 cup peanut or extra virgin olive oil
• 6 cups cored green or red cabbage (spiralized w/ orange blade)
• 1 large red or yellow bell pepper, roasted and peeled if you like, seeded and diced or shredded
• 1/3 cup diced scallion
• salt + pepper
• 1/4 cup minced parsley leaves

Details

Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

Whisk the mustard, vinegar, garlic, and chile together in a small bowl. Add the oil a little at a time, whisking all the while.

Step 2

Combine the cabbage, pepper, and scallion and toss with the dressing. Season with salt and pepper and refrigerate until ready to serve

Step 3

Just before serving, toss with the parsley.

Step 4

Cabbage + Carrot Slaw, Mexican Style Variation: Equally good; substitute 2 medium carrots, grated, for the bell pepper. Use lime juice in place of the vinegar. Finish with cilantro instead of parsley if you like.

Step 5

Apple Slaw Variation: A little sweeter; use carrots instead of bell pepper. Use 1 medium onion, grated, in place of the scallion. Shred or grate 2 medium or 1 large Granny Smith or other tart, crisp apples and include them in the mix. Lemon juice or cider vinegar is the best choice for acid here.