Does not need mayonnaise. In fact, for a long time while I was growing up, I didn’t even know the standard American version of coleslaw (“COLD SLOB!” as I called it) was creamy. My mom always made us coleslaw with a vinaigrette and it was delicious.
Last week, we picked up a cabbage on the way back from our Beloit, WI road trip (more on that coming). It’s been sitting in our fridge unused, so today I decided to ask my mom for the vinaigrette recipe:
1 tablespoon soy sauce
1 tablespoon white wine vinegar
2 tablespoons canola or other vegetable oil, not olive oil
1/2 teaspoon sugar, which you can adjust to taste
Pepper to taste
Once you add everything in initially, you can just keep adding what you want to taste. Yum! I mixed it with chopped cabbage and carrot and cucumber slices, and now I’m letting the whole thing chill in the fridge to soak up the flavor and pickle a little. Full on flavor, no mayo necessary.