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Citrus in a slaw (and even a potato salad) can really change how it tastes, giving it a lighter, summer-like feel. The addition of a sweet onion also makes this Charleston-style coleslaw different than your traditional mayonnaise-based slaw. I like the crunch of the Vidalia sweet onion and the crispness of the cabbage and carrots in the slaw. But if Vidalia onions aren’t in season, just substitute regular ole sweet onion.
Add a few minced jalapenos for a little extra kick in your Charleston-style coleslaw. And for a sweeter variation, add a small can of drained pineapple chunks. Small apple pieces would add a nice crunch and flavor too.
I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.
- 1 cup mayonnaise
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 3 tablespoon lime juice freshly squeezed
- 1 tablespoon lime zest
- 2 tablespoon sugar
- 6 cups coleslaw mix
- 1 cup carrots shredded (optional if your cabbage slaw mix already has carrots)
- ½ cup Vidalia onion chopped
- Jalapenos seeded, stemmed and minced (optional)
- Combine the mayonnaise, salt, pepper, lime juice and zest and sugar in a large bowl.
- Add remaining ingredients and toss to coat.
- Refrigerate for 2 hours before serving, tossing once or twice.
Nutritional values are approximate.