I never used to be a coleslaw fan. I think I just don't like creamy dressings. However, when I found and tweaked this No mayo spicy coleslaw recipe years ago, it was a definite keeper. It is a vinaigrette based dressing with roasted cumin and coriander seeds. Cilantro adds freshness and jalapenos sends it over the edge! I recently made this coleslaw for one of my girls and her friend. The friend is a picky eater so I thought that this coleslaw would not be eaten. To my surprise, this no mayo spicy coleslaw was completely devoured with nothing left in the bowl. They ate it as an entree salad instead of using the coleslaw as slider toppings with my Hawaiian inspired pulled pork.
Tips for making no mayo, spicy coleslaw.
I like making my coleslaw fresh with a combination of green and red cabbage. If you want to cheat, you can buy the store-bought coleslaw and add a few extra ingredients to enhance it.
You can use a knife to cut the cabbage. I prefer to use a mandoline slicer as I can control the thickness of the cuts. For the carrots, I have a julienne peeler which I use instead of the mandoline to prevent any accidental injuries!
When slicing the cabbage with the mandoline, I use a combination of the the fine and medium cut. The finer shreds holds the dressing better and the medium cut is just thick enough to provide some crunch and maintains its integrity if sitting in the dressing for a while.
Dressing for no mayo, spicy coleslaw.
This vinaigrette dressing includes garlic, jalapenos, cumin and mustard seeds. The cumin and mustard seeds should be heated in olive oil to extract the aroma and flavor of the seeds.
Jalapenos add a wonderful, spicy punch to this coleslaw. The key is to finely chop the jalapenos and sprinkle it in the salad. The unexpected and occasional spicy bites makes this salad interesting.
Pair this salad with my Hawaiian inspired pulled pork and let me know what you think in the comment section.
NO MAYO SPICY COLESLAW
- 500 g shredded green cabbage
- 100 g shredded red cabbage
- 75 g sliced red onion
- 100 g grated or julienne cut carrots
- 75 g chopped cilantro
- ½ jalapeno according to taste
- 2 Tbsp olive oil
- 2 tsp mustard seeds
- 1 tsp cumin seeds
- 2 cloves minced garlic
- ½ cup white wine vinegar
- 1½ tsp sugar
- ¾ tsp salt
- ¾ tsp fresh ground pepper
- Combine cabbage, onion, carrot, cilantro and jalapeno. Toss well
- In a small saucepan, heat olive oil.
- Add mustard seeds and cumin seeds until the mustard seeds start to pop.
- Remove saucepan from the stove.
- Add the rest of the ingredients and stir.
- Add to coleslaw right before serving. Enjoy!