Homemade mayo is a great option for a coleslaw, but I always still love a crunchy, oil & vinegar cabbage salad. Or even just an easy black pepper red wine vinegar cabbage salad is a great variation. But I combined a few ingredients that turned into kind of a spicy, sour, sweet coleslaw. I've never tasted anything quite like it...and I loved it!
Its fresh. It's tangy. Its healthy and easy and lasts in the fridge, if you don't eat it all first.
There are so many variations of a vinaigrette coleslaw so I will tell you how I made this one and then some substitutions if you so desire! I sprinkled with lots of cayenne pepper at the end rather than mixing it in fully.
1 cup thinly sliced cabbage
1/2 cup carrot shredded
2 tablespoons red wine vinegar
1.5 tablespoons olive oil
1 clove minced garlic
1/4 cup cilantro
1/8 cup chives
1/4 cup finely chopped (not too ripe) mangoes
Salt and pepper
Combine everything in the bowl and mix! Save some cilantro and chives for garnish.
More oil or no oil at all.
Any other type of vinegar (white, apple cider, etc).
Any other type of fresh herb can work if you don't have cilantro (coriander) on hand - it was good with fresh basil, dried herb works too but definitely won't be as tasty fresh! You can sub finely chopped onions for the chives, more mangoes or remove them if that sounds crazy, no cayenne or more spices depending how you like it!
Make tangy spicy mangoes first and then just add them in.
Thinly sliced bell peppers are also another great addition.