Tangy Coleslaw (No Mayo)

I’ve never been a fan of mayo. While I can appreciate its role in certain dishes—like adding creaminess to potato salad or keeping chicken breast juicy—when it comes to coleslaw, I prefer something bright, crunchy, and full of contrast. With a confetti palette of colors and textures—crunchy cabbage, snappy cucumbers, and crisp corn— this tangy cabbage salad is all about balance. 

Tossing the shredded cabbage, cucumbers, and red onion with salt draws out excess moisture, intensifying the textures and flavors of the vegetables while ensuring your coleslaw never goes soggy. Celery leaves add a lovely herbal note that makes them just as important as the crunchy stalks. And then there’s the corn—little bursts of sweetness that balance the tangy dressing with a pop of texture and color. 

What truly sets this coleslaw apart, though, is its depth of flavor. Instead of cloying mayo, I use a zippy combination of lemon juice, olive oil, and colatura di alici—a savory Italian fish sauce with roots in ancient Roman garum. Don’t worry; it won’t make the dish taste fishy. When used sparingly, it enhances the natural umami of the tuna and makes the lemon shine even brighter.

I love serving this tangy coleslaw as a refreshing counterpoint to unctuous meat dishes like my gochujang ribs from last week; tuck it into a sandwich for some contrast, or enjoy it as a simple, satisfying salad.