No mayo slaw

I don’t remember when I discovered people make cole slaw with mayonnaise, but it was a rude awakening. We were an oil and vingegar slaw family and it was a favorite side dish for its refreshing tang and eye-catching colors not doused in white. It still is, so this beautiful loaded-with-vegetables slaw went on my Try Soon list when I spotted it in today’s Washington Post.

The first thing I noticed is that the cabbage is chopped, not shredded or sliced, and using a combination of green and red cabbage adds to the appeal. The slaw gets extra zing from lime juice and jalapeño. The corn and sugar snap peas need to be blanched and shocked but that can be done a day ahead, a boon since this is perfect for entertaining and makes enough for a crowd. Do-aheads are always welcome when company’s coming.

It’s so easy to get into a rut with cole slaw — you won’t find a single carrot here — and for those who like this concept but prefer a dairy dressing, there’s a mayo and buttermilk dressing recipe in today’s Miami Herald.

Mayo-free Vegetable Slaw

Adapted from the Washington Post

1 tsp cumin seeds, toasted
4 cups cabbage, chopped, about 18 oz
1 small red bell pepper, stemmed, seeded and cut into small dice
1 bunch scallions, chopped (white and light green parts)
1 small jalapeño, stemmed but with seeds, chopped
1/2 small bunch cilantro, chopped
1/2 cup/4 oz canola oil
Juice from 2 or 3 limes, about 2 TB
2 TB seasoned rice wine vinegar
1 TB sugar
1/2 tsp salt
8 oz sugar snap peas, strings removed and cut diagonally into 1/2″ pieces*
Kernels from 3 ears of fresh corn, about 2 cups

*If I can’t find these I’ll use snow peas instead. ~ ella

Toast the cumin seeds in a dry skillet over medium heat, stirring occasionally, for 1 to 2 minutes until fragrant. Set aside to cool.

Combine the cabbage, red pepper, scallions, jalapeño pepper, cilantro, oil, lime juice, vinegar, sugar, salt and cumin seeds in a large bowl and mix well. Cover and refrigerate for several hours so the flavors can meld.

The following step can be done one day ahead:  Bring a saucepan of water large enough to hold the snap peas and corn to a boil. Have ready a bowl of ice water.

Add the sugar snap peas and corn to the boiling water and cook (blanch) for 1 minute. Drain, transfer to the ice water to stop the cooking and drain again. Blot dry and refrigerate until ready to use.

Just before serving, add the blanched vegetables to the cabbage mixture and toss.

Serves 8 – 10

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Tagged as: easy, entertaining, sauces/dressings, side dishes