Spicy No-Mayo Coleslaw

If you’re looking for a flavorful coleslaw recipe that doesn’t rely on mayonnaise, this spicy version is a fantastic choice. With the bold flavors of Dijon mustard, garlic, and optional chile, this coleslaw is packed with taste while being lower in fat. It features a mix of shredded cabbage, bell pepper, and scallions, tossed in a zesty dressing. The slaw is best when allowed to rest for an hour or more to allow the flavors to meld together. You can also try variations such as a Mexican-style slaw with carrots or an apple slaw with a tangy twist.

MAKES: 8 servings

TIME: 30 minutes

INGREDIENTS:

• 2 tablespoons Dijon mustard, or to taste
• 2 tablespoons sherry vinegar, red wine vinegar, or freshly squeezed lemon juice
• 1 small clove garlic, minced
• 1 tablespoon minced fresh chile (jalapeño, Thai, serrano, or habanero), optional
• 1/4 cup peanut oil or extra virgin olive oil
• 6 cups cored and shredded Napa, Savoy, green, and/or red cabbage
• 1 large red or yellow bell pepper, cored, seeded, and diced or shredded
• 1/3 cup chopped scallions
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley leaves

INSTRUCTIONS:

1. In a small bowl, whisk together the Dijon mustard, vinegar or lemon juice, minced garlic, and minced chile (if using).
2. Gradually add the oil to the mustard mixture, whisking continuously until well combined.
3. In a large bowl, combine the shredded cabbage, diced or shredded bell pepper, and chopped scallions.
4. Pour the dressing over the cabbage mixture and toss to coat evenly.
5. Season with salt and pepper to taste.
6. Refrigerate the coleslaw until ready to serve, allowing it to rest for at least an hour for the flavors to meld and the cabbage to soften slightly.
7. Just before serving, toss the coleslaw with the chopped parsley.

VARIATIONS:

Cabbage and Carrot Slaw, Mexican Style:

• Grate 2 medium carrots and substitute them for the bell pepper.
• Use freshly squeezed lime juice instead of vinegar.
• Optionally, garnish with cilantro instead of parsley.

Apple Slaw:

• Use carrots instead of bell pepper, as in the Mexican-style variation.
• Substitute 1 medium grated onion for the scallions.
• Shred or grate 2 medium or 1 large Granny Smith apples (or any tart, crisp apple) and include them in the slaw.
• Opt for lemon juice or cider vinegar as the acid component.

USES:

• Serve as a side dish with grilled meats, sandwiches, or barbecue.
• Use as a topping for tacos, burgers, or sandwiches for added crunch and flavor.
• Incorporate into wraps or burritos for a refreshing and tangy element.
• Enjoy on its own as a light and healthy salad option.

This spicy no-mayo coleslaw is a fantastic alternative to traditional coleslaw recipes. With its bold flavors and crunchy texture, it’s sure to be a hit at any gathering. The combination of Dijon mustard, garlic, and optional chile creates a zesty dressing that perfectly complements the shredded cabbage, bell pepper, and scallions. Whether you prefer the original version or the Mexican-style slaw with carrots or the apple slaw with a tangy twist, this recipe offers versatility and delightful flavors. Make it ahead of time to allow the flavors to meld and enjoy it as a side dish or as a topping for various dishes. It’s a delicious and healthier alternative to mayo-based coleslaws that will impress your family and guests.