• 1 medium head of cabbage (sliced)
  • 1 red onion (sliced)
  • 3-4 young carrots (sliced)
  • 2 oz brown rice vinegar
  • 2 oz olive oil
  • 1 tsp sea salt
  • 1/2 tsp fresh ground pepper
Mexican Coleslaw

I must applogize but mayonaise is nasty. More power to the inventor of mayo but I personally think it is way overused. Now I've always liked a good coleslaw but mayo is the ingredient that stops me from ordering it. If you've taken notice of my other recipes, you'll see that none of them contain eggs. Make no mistake, I'm not a vegan but I don't think eggs are fit for human consumption. Enough ranting though, on with the recipe!

This salad tastes just like the side salad you'll find at many family style Mexican restaurants. It matures a bit after a day or two in the fridge but taste good right away just the same.

The secret to making this salad taste the best possible is the way you cut the ingredients. I have a crinkle cutter for the carrots that I bought from a restaurant supply store. This gives the carrots the most surface area from which to absorb the vinegar and pickle. Cut the onions in thin as possible slices roughly 2 inches long. Cut the cabbage into 4 quarters from the top and remove the core. Cut the cabbage into as thin of slices as you possibly can, then cut all the slices in half before adding to the container.

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  1. Add all of the vegetables to a lidded container that can be shaken and inverted safely.

  2. Mix together, in a liquid measure cup, the vinegar, olive oil, salt and pepper

  3. Pour the dressing into the salad and shake, rattle and roll the salad to evenly coat all of the vegetables.

  4. Store in the fridge for up to a week (sometimes more). Always give the salad a good shakeup before serving.

This recipe was last updated: 03-25-2006