Summer means picnics and potlucks for us and that in turn means no mayo. I’m always on the lookout for easy to make crowd favorite recipes to take to cookouts and the like. I stumbled upon this no-mayo coleslaw and had to give it a try. I actually usually like mayo-ridden, creamy coleslaws, but find I’m often in the minority on that one.
Instead of mayo, this recipe uses lemon juice and olive oil and a bit of honey lends a touch of sweetness as well as serves to thicken the dressing. Make and serve right away for a fresh and crunchy side dish, or let it hang out and mellow to turn into a slightly pickled salad. Either way, it’s delicious and should be a welcome addition to any meal, indoors or out.
1-16 ounce package of tri-colored coleslaw mix*
Zest of 1/2 lemon
1/4 cup lemon juice (approximately 2 lemons)
1/4 cup olive oil
1 tablespoon honey
1 teaspoon salt
1/4 teaspoon black pepper
Place the coleslaw mix and lemon zest in a large bowl. In a small bowl or measuring cup, whisk the remaining ingredients into a dressing. Pour the dressing over the cabbage mix and toss to combine. Serve right away or refrigerate for up to a couple hours. This recipe also works at room temperature.
*Approximately 1/4 small red cabbage, 1/2 small green cabbage, and 1/2 carrot, all shredded or sliced thinly.