Being raised with mayo slathered on both slices of all of my childhood sandwiches, I developed a strong passion for mayonnaise (Best Foods to be exact, no Miracle Whip *gag reflex* or low-fat substitute will do). But my arteries and my thighs have mentioned to me that maybe I should take it easy on the mayo in my “advanced age”, hence my quest for good mayo-less recipes.
My latest and greatest mayo-less find is a mayo-less coleslaw recipe that I got this past summer from my uber healthy-eating friend, Alisa, and since the weather here in San Diego still feels like Summer, I have continued making it once a week.
Originally the recipe came from Cooking Light magazine this past June, so they get the official credit, but I have altered it a bit for my tastes and am sharing my version with you (theirs calls for cooking the mustard seed and adding in Jalapeño so if you like the spicy check out their recipe.
- Bag of shredded cabbage (I like to use combo of red & green – and I guess you could shred it yourself, but why spend the energy when it comes bagged?)
- 1/2 cup red onion sliced
- 1/2 cup grated carrots
- 1/4 tsp Dijon Mustard
- 1 clove garlic diced/minced
- 2 TBSP Canola oil
- 1/2 cup chopped fresh cilantro
- 1/4 cup white vinegar
- 3/4 tsp salt
- 1 1/2 tsp sugar
- 3/4 tsp pepper
- Mustard seed to garnish at the end
- Combine the vinegar, oil, sugar, salt, pepper, garlic, and mustard in a bowl and whisk.
- Combine the cabbage, carrots, onions and cilantro in a bowl.
- Pour the dressing on top and toss.
- Let it chill in the fridge for 30 minutes or more before serving.
- Sprinkle some mustard seeds on top for some extra flavor and crunch.