I grew up hating coleslaw.
I was born hating it, and I carried a passionate desire within my child-self to destroy all that was coleslaw. This was a big deal because I’m from Memphis, TN (the BBQ capital of the universe). I hated coleslaw so much that I refused to eat BBQ for the first 15 years of my life because it was guilty by association. That cabbage-sprinkled cup of mayo looked disgusting, and I wrote it off forever until I found out there was a better way… the non-mayonaise way.
In the south, pasta salad is drenched in mayonnaise. Potato salad consists of potatoes swimming in mayo. Egg salad is mayonnaise with a side of egg. Cole slaw is not excluded from the mayo-party. It’s the host.
When I moved up to NY for college, I was ASTONISHED to find out my best friend Ray’s pasta salad recipe called for Italian dressing rather than mayonnaise. It was sacrilegious! And I liked it. Three years ago, my boyfriend informed me that we would be making coleslaw, and it didn’t include traditional mayo. With great trepidation and tremendous courage, I tried the stuff. Now, I’m addicted to it.
I love this recipe because it’s super easy, super fast, and it keeps the veggies you use raw. Raw means nutrients. Delicious and healthy: Boom!
And now without any further ado, I present to you Chef B’friend’s Mayoless Coleslaw Recipe. (I’m going to share with you the completely white-stuff free version as well as the mayo-substitute version. Both are fantastic.)