If you’ve been with me on this journey for a while, then you’ve seen my no-mayo coleslaw recipe, made with cider vinegar and Dijon mustard. In that post, I mention another no-mayo coleslaw recipe that I make and this, finally, is that recipe. If you’ve never had coleslaw without mayo, I hope you’ll give this a whirl. Personally, I find coleslaw that’s made with an oil and vinegar base, instead of mayonnaise, a crisper, more refreshing dish. Let me know your thoughts.
no-mayo asian coleslaw recipe
- 5 cups shredded cabbage, broccoli and/or carrots
- 3 scallions, whites and greens, sliced (or red onion)
- 1 tablespoon finely chopped cilantro (optional)
- 1 clove garlic, minced
- 1 1-inch chunk of fresh ginger, minced (about 1 tablespoon)
- 1 teaspoon white and/or black sesame seeds
- 2 tablespoons soy sauce
- 2 tablespoons seasoned rice wine vinegar
- 2 tablespoons grape seed or canola oil
- 1 teaspoon sesame oil
- 1/2 cup sunflower seeds
Mix everything together thoroughly in a large bowl and refrigerate. Best if made at least one hour ahead of time.
This is such a simple recipe but it’s just packed with flavor. I always tell you, though – don’t be afraid to play with your food. Toss in some sliced almonds or peanuts for added crunch. Add some finely-chopped jalapeno for a bit of heat. Mix up your cabbages – napa, red, green or even some bok choy. Amp up the vitamin content with some steamed asparagus, broccoli, snow peas, and/or bell pepper. Hate cilantro? Try fresh mint or parsley, instead. Make it colorful and make it your own.
Also, if you’re into sprouts, this is great salad to throw some in to…bean, radish, broccoli…any or all of them would be wonderful.
Good, fresh, clean food doesn’t have to be complicated to be delicious. This is such a great salad, bursting with all kinds of good stuff. Cheers to coleslaw with no mayo! I hope you love it! Enjoy.