No-Mayo Coleslaw with Preserved Lemon

Our Preserved Lemon BBQ Sauce gives this easy, colorful slaw a pop of deep citrus flavor. It’s a great accompaniment to a host of meals, from a summer barbecue spread to a hearty winter stew. We highly recommend using a mandoline to finely shred the cabbage, but a sharp chef’s knife also works well. Adding only the dark green part of the scallions gives the dish a milder onion taste, but feel free to use it all.

Serves 4-6

½ head green cabbage, cored and finely shredded

¼ head red cabbage, cored and finely shredded

1 teaspoon salt, plus more as needed

2 carrots, peeled and grated

4 scallions, dark green part only, finely chopped

½ bunch fresh flat-leaf parsley, finely chopped

¼ cup New York Shuk Preserved Lemon BBQ Sauce

3 tablespoons extra-virgin olive oil

In a large bowl, combine the cabbage and sprinkle the salt on top. Using your hands, massage the cabbage until it softens. Add the carrots, scallions, parsley, Preserved Lemon BBQ Sauce and olive oil and toss to mix well. Taste and adjust the seasoning with salt and more BBQ sauce if needed. The slaw can be made up to 2 days in advance; cover and refrigerate until ready to serve.