Mexican No-Mayo Lime Slaw

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Coleslaw doesn’t get a lot of time in the spotlight. Typically made with a mayonnaise-based dressing, it’s the standard accompaniment for sandwiches and fried chicken and fish. Early dutch immigrants brought cabbage seeds with them here, and the hearty vegetable quickly became a staple. Writing in “One Big Table,” cookbook author Molly O’Neill says the word “coleslaw” first appeared in “American Cookery,” a cookbook written by Amelia Simmons in 1796. The term is thought to be a deviation of “koolsla,” the Dutch name for cabbage salad. As O’Neill points out, there a lots of variations on the basic recipe. Acids may range from vinegar to citrus juice, some call for creme fraiche or whipped cream in lieu of mayonnaise, and some include sweet additions such as pineapple, raisins or shredded carrots. Reader Phil Josephs requested a version made with lime juice and Dijon mustard. Here’s one that fits the bill, slightly adapted from Mark Bittman’s,  “How to Cook Everything Vegetarian,” –Barbara Revsine

Makes 8 servings


  • 2 Tbsp Dijon mustard, or to taste
  • 2 Tbsp freshly squeezed lime juice
  • 1 small clove garlic, minced
  • 1/4 cup peanut or extra-virgin olive oil
  • 6 cups shredded cabbage
  • 2 carrots, peeled and grated
  • 1/3 cup diced green onion
  • Salt and freshly-ground black pepper
  • 1/4 cup minced cilantro


  1. Whisk mustard, lime juice, and garlic together in a bowl. Add the oil a little at a time, whisking all the while to emulsify.
  2. Combine cabbage, carrots and scallion and toss with dressing. Season to taste with salt and pepper and refrigerate until ready to serve.

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