We had a cousin get together a few weeks months ago to watch the Saints and I was tasked with bringing a side for our pulled pork extravaganza. There was nachos, or sandwiches or whatever you wanted to make with the pork. I was still getting Covey Rose shares back then and cabbage, green onions and satsumas were in the mix. Slaw it would be!
Since I am not a fan of mayo, I decided to do a citrus vinaigrette. It was a good choice! This was the perfect addition to the pork and was a great base for a low carb bowl for those of us living that life. The sweet, sour and hot that all come together in this is divine. It is perfect for a barbecue, as a side for any protein and a great way to use up cabbage!
Make this, you and yours will love it and smile and how healthy it is. Looking for a cheap side? This is it! Full recipe to follow the montage.
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| Slaw beautiful slaw! |
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| The cast. I had to supplement some extra cabbage. |
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| This dressing is perfect for any salad by the way! |
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| Toss and let it sit a bit and then you have slaw! |
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| You know you want to pin it! |
No Mayo Cilantro Citrus Slaw
OR
1 large head of cabbage shredded and 1 cup shredded carrots
2 green onions chopped
1/2 bunch cilantro, chopped (will be about a 1/4 cup)
Dressing:
1/3 cup olive oil
3 cloves garlic, minced
juice of 2 limes
juice of 2 satsumas
dash or more of hot sauce of your choice
1/2 tsp. cumin
salt and pepper to taste
Place the coleslaw mix (or cabbage and carrots) and green onions and cilantro in a serving vessel. Combine all dressing ingredients in a mason jar and shake well to combine. Pour over coleslaw and toss well to combine. Refrigerate for a half hour and then serve.
Happy Cooking!
Missy
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