Coleslaw

With Memorial day behind us and the sun shining into the evening, grilling season is in full swing, which means that it’s coleslaw season as well. But with all the rich foods that often show up at a summer barbecue, I want something lighter than the mayonnaise soup that characterizes most coleslaws.

That’s why my coleslaw doesn’t use mayo. Instead I make a light dressing with lemon juice, honey and olive oil. It’s bright, citrusy and refreshing, making it the perfect side whether you’re making buttermilk fried chicken or barbecued ribs. Head over to PBS food for the full recipe.

  • http://www.asweetroad.com/ jaime @ sweet road

    I used to hate coleslaw until I tried a version that didn’t use mayo, and ever since then I have been trying to match it. These sound like a good combination of flavors, so I’ll have to try it out!

  • http://twitter.com/nella22 Marnely Rodriguez

    Looks awesome and love the honey in it! 

  • http://twitter.com/marycray Mary

    Thanks for this. You wouldn’t happen to have a recipe for kale-slaw?

    • http://norecipes.com Marc Matsumoto

      You could make it in a similar way to this, just get a bunch of lacinato kale, cut out the stems, then shred it and toss with the same dressing. 

  • http://glutenfreehappytummy.com/ Caralyn

    oh i love a good coleslaw! yours is gorgeous with all those colors! thanks for sharing!

  • http://www.foodstoriesblog.com/ CJ at Food Stories

    Thx for connecting with me on foodbuzz. I just subscribed to your blog feed and can’t wait to see what your next post will be!

  • http://twitter.com/chefshane Chef Shane

    Here in Danang Vietnam, there’s a local bbq place that serves a ‘salad’ of shredded cabbage, ram leaf and local chilli sauce, which is similar to Sriracha.

    It’s a Vietnamese coleslaw that rocks

    • http://norecipes.com Marc Matsumoto

      Sounds delicious!

  • http://twitter.com/TheCooksSister The Cook’s Sister

    Yum! Your coleslaw looks fantastic! I love salads that are lighter (lemon or vinegar dressing instead of mayo). Thanks for sharing!

  • http://cooksnaps.com/ Felice Forby

    Made this yesterday and loved it! I tried your suggestion for adding a bit of mustard – very nice. Fresh lemon and zest really made the flavors shine :D Thanks!

  • http://www.friv3go.com/ friv 3

    Your choice is reasonable and it looked really seem that appealing.

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I'm Marc, and I want to teach you some basic techniques and give you the confidence and inspiration so that you can cook without recipes too!