Mayo-Free Cilantro Lime Coleslaw Salad

By Scrappin Broad

Ingredients

• 1 medium cabbage (about 2 pounds), outer leaves removed
• Salt
• 4 celery stalks, thinly sliced
• 1/2 to 1 whole serrano or jalapeno pepper, finely minced, depending on desired heat level
• 3 scallions, thinly sliced
• 1/2 cup loosely packed fresh cilantro leaves, coarsely chopped
• 1 lime
• 4 tablespoons extra virgin olive oil
• 1 teaspoon honey

Details

Servings 10
Adapted from inspiredtaste.net

Preparation

Step 1

Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a colander (you will have 6 to 8 cups). Toss with 2 1/2 teaspoons of salt and set aside for about 30 minutes, tossing occasionally.

Rinse the salted and wilted cabbage thoroughly under cold running water. Then transfer to a salad spinner and spin dry (or squeeze and pat dry). Add the cabbage to a very large bowl along with the celery, scallions, minced pepper and cilantro.

Make the dressing by whisking 2 tablespoons of freshly squeezed lime juice with the honey and olive oil. Pour over the coleslaw salad and toss well. Taste for seasoning then adjust with more salt or fresh lime juice.