So I know this recipe is not unique to Costa Rica, but it’s where we first ate coleslaw mayo-free more than 10 years ago. So I’m stickin’ to my title!
I was never a fan of regular coleslaw. Too much mayo. But this is recipe is perfect…tangy, crunchy, and you can eat as much as you want guilt-free. The fresh cilantro adds a nice flavor, but you could leave it out. Sometimes I add it, sometimes not.
I made this coleslaw today for dinner at my parent’s house tonight. Yum!
- 1 bag (16 ounces) shredded coleslaw mix (green cabbage, red cabbage, carrots)
- 1/4 cup good quality extra virgin olive oil
- 1/4 cup apple cider vinegar (more if you like it extra tangy)
- 1/2 tablespoon sugar
- juice of half a lime
- pepper to taste
- 1 tablespoon finely chopped cilantro, optional
Mix first 5 ingredients together in a large bowl. Add a generous amount of fresh ground pepper; cover and refrigerate. Sprinkle with the chopped cilantro right before serving. Enjoy![/recipe]