Use this light vinaigrette for an easy slaw that adds a tangy pop of flavor and crisp crunch to fish tacos, burgers, burrito bowls, BBQ, and more. Or enjoy as a dressing on green salads to accompany your favorite Mexican, South Asian, and American cuisine.
When I think of recipes I make most regularly, Cumin Lime Coleslaw is at the top of the list.
Quick and easy to make with pre-shredded coleslaw mix or freshly cut cabbage, the flavorful dressing elevates the traditional coleslaw dressing recipe–but it’s still extremely versatile.
And thanks to the slaw’s crisp crunch, it can be served as a noteworthy side salad while simultaneously adding appeal to the likes of burgers (beef, turkey, and veggie), pulled pork sandwiches, tacos, burrito bowls, turkey sandwiches, all things barbecue, and more.
When formulating dressing and vinaigrette recipes, I tend to go high on flavor so that salads need not be smothered in condiment. I find that a light yet flavorful touch allows the texture of the vegetables, especially more tender greens, to truly shine.
Because my original coleslaw dressing is mayo-based, I created a mayo-free alternative that is equally flavorful. While many of us enjoy the creamy condiment, there are some who don’t. And sometimes even the mayo-lovers enjoy variety. This recipe is for everyone.
When making slaws, pre-shredded cabbage or coleslaw mix offers a convenient shortcut. Those who prefer shredding cabbage from a whole head may appreciate the helpful tips in this How to Cut Cabbage post, which also includes recipes and details on buying, storing, and more.
The following mayo-free recipe provides a worthy alternative to my original Cumin Lime Slaw recipe. You may enjoy trying both. And if you’re wondering about those vibrant purple rings in the background of the top photo, they are Bowdoin Pickled Onions and complement all of the dishes I referenced above. At a minimum, they will add huge appeal to an ordinary burger night!
Mayo-Free Cumin Lime SlawPrep Time: 5 minutesCook Time: 0 minutes Total Time: 5 minutes Yield: ~ ¼ cup vinaigrette (enough for 8-10 ounces slaw; recipe scales easily)
Use this light vinaigrette for an easy slaw that adds a tangy pop of flavor and crisp crunch to fish tacos, burgers, burrito bowls, and more. Or enjoy as a dressing on green salads to accompany your favorite Mexican, South Asian, and American cuisine.
Ingredients
- 3 tablespoons (45ml) olive or avocado oil
- 1 tablespoon (15ml) freshly squeezed lime juice (sub red wine vinegar in a pinch)
- ¼ teaspoon each ground cumin, kosher salt, and freshly ground pepper
- 1 small clove garlic, minced (or ¼ teaspoon garlic powder)
- Optional but good: a pinch (1/16 teaspoon) cayenne pepper
- To make slaw: 8-10 ounces of shredded cabbage or coleslaw mix (see optional add-ins in instructions section)
InstructionsTo make the vinaigrette: Whisk all the ingredients together in a bowl (or shake together in a jar with a tight-fitting lid) until combined. Use immediately or refrigerate in a sealed container for up to 4 days. (Tip: Will keep for several weeks if garlic powder is used instead of fresh garlic.)
To make slaw: This amount of vinaigrette is enough dressing for 8-10 ounces (4 cups) of shredded cabbage or coleslaw mix…more if you prefer a lighter coating of dressing. Simply pour over the slaw and toss to evenly coat. The slaw may be enjoyed right away or refrigerated for several hours.
Optional slaw additions: The slaw is welcoming to ingredients such as slivered red onion, sliced scallions, minced jalapeño, chopped fresh cilantro, pepitas, and chopped avocado. For maximum crunch and freshness, pepitas and avocado are best added just before serving or used as a topping if leftovers are expected. On occasion, I’ve mixed broccoli slaw or shredded Brussels sprouts with the shredded cabbage.
Storage: Covered and refrigerated, leftover slaw will keep for about three days. The slaw will soften but still taste great. To refresh it, you may stir in a handful of freshly cut cabbage if desired.
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- 3 tablespoons (45ml) olive or avocado oil
- 1 tablespoon (15ml) freshly squeezed lime juice (sub red wine vinegar in a pinch)
- ¼ teaspoon each ground cumin, kosher salt, and freshly ground pepper
- 1 small clove garlic, minced (or ¼ teaspoon garlic powder)
- Optional but good: a pinch (1/16 teaspoon) cayenne pepper
- To make slaw: 8-10 ounces of shredded cabbage or coleslaw mix (see optional add-ins in instructions section)
To make the vinaigrette: Whisk all the ingredients together in a bowl (or shake together in a jar with a tight-fitting lid) until combined. Use immediately or refrigerate in a sealed container for up to 4 days. (Tip: Will keep for several weeks if garlic powder is used instead of fresh garlic.)
To make slaw: This amount of vinaigrette is enough dressing for 8-10 ounces (4 cups) of shredded cabbage or coleslaw mix…more if you prefer a lighter coating of dressing. Simply pour over the slaw and toss to evenly coat. The slaw may be enjoyed right away or refrigerated for several hours.
Optional slaw additions: The slaw is welcoming to ingredients such as slivered red onion, sliced scallions, minced jalapeño, chopped fresh cilantro, pepitas, and chopped avocado. For maximum crunch and freshness, pepitas and avocado are best added just before serving or used as a topping if leftovers are expected. On occasion, I’ve mixed broccoli slaw or shredded Brussels sprouts with the shredded cabbage.
Storage: Covered and refrigerated, leftover slaw will keep for about three days. The slaw will soften but still taste great. To refresh it, you may stir in a handful of freshly cut cabbage if desired.