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cilantro coleslaw

Has anyone else made this? It's absolutely delicious (IF you like cilantro).

Cilantro Coleslaw

1 medium cabbage
1 jalapeno pepper
1/2 a small red onion, cut in half through the stem, peeled
1 C loosely packed cilantro leaves
4 T lime juice
1 T red wine vinegar
1/3 C olive oil
1 1/2 t kosher salt
1/2 t fresh ground pepper
large pinch of sugar

Quarter the cabbage through the core; cut out the core. Finely shred the cabbage into a large bowl. Finely slice the red onion into half moon shapes. Discard the jalapeno seeds then dice it finely. Chop the cilantro. Add jalapeno, onion, and cilantro to the cabbage and toss to mix. Sprinkle with the lime juice, vinegar, oil, salt, pepper and sugar and toss to coat.

Serve at room temp or slightly chilled.

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  1. wow, this sounds really good! thanks for sharing, will have to add it to my "make soon" recipe list.

    1. i love cilantro. that slaw would be good to put with some cuban roasted pork, on a nice bun or crusty baguette.

      2 Replies
      1. re: alkapal

        Fusion banh mi?

        Thanks to OP for this. In my file I have something similar that I haven't fixed in years. Need to do this. It's really versatile. Fish tacos?

        1. re: c oliver

          This should be outstanding on fish tacos! Great idea!

      2. I've made something similar using 1/2 red cabbage and 1/2 green cabbage and some shredded carrot. It's really light and fresh and stays in the fridge for a few days nicely.

        1. Also worth trying is to do this, replacing red wine vinegar and olive oil with rice wine vinegar and peanut butter. You can add a ton of veggies to it, too.

          1. A Mexican restaurant in my area, (NorCal), serves a similar slaw as a side on their plates. I've copied it several times with great results. I like to add a bit of cumin to my dressing.

            4 Replies
            1. re: KatoK

              I had something like this as an alternative to the usual tomato based chip dip. Since then I've replicated it a number of times. The vinegar and oil aren't really needed, especially if you think of this as a salsa as opposed to slaw.

              1. re: paulj

                I don't see the need for all that oil. I'd use a couple of tablespoons of roasted sesame seed oil then taste the slaw. Add more if it needs it. I'd also use Thai bird chiles in place of the jalapeno, but that's just me.

                1. re: 1sweetpea

                  Yikes and thanks! I have some Thai chiles left from pho. This sounds like a great way to use a couple.

                  1. re: 1sweetpea

                    i agree that the oil is excessive.

                    i make two variations of this...one similar to the OP, but with sour cream or crema instead of oil, and i add minced chipotles in adobo, toasted ground cumin, and smoked paprika.

                    the other variation is with toasted sesame oil and seeds, scallions instead of red onion, rice vinegar instead of red wine, and a splash of reduced-sodium tamari.

                    oh, and in both recipes i usually add a drizzle of honey instead of sugar - i like the way it binds the vegetables.

              2. Sounds delicious. Thank you.

                1. That looks great!!!! Thanks

                  1. *pupils dilating* I MUST MAKE THIS!!!!!!!!!!!!!!!! Thanks so much for posting!

                    1. I just did a pretty thorough look-thru in my files and can't find my recipe so I'm really glad for this. Thanks.

                      1. I make cilantro slaw whenever I make shrimp tacos. But I just mix together a couple tablespoons of mayo with the juice of a lime, then dump in a bag of coleslaw mix and a bunch of cilantro, chopped. Add some salt and pepper and you have a very quick alternative!

                        4 Replies
                        1. re: cackalackie

                          Mayo? I vote no on that. What about jalapenos or some other hot pepper

                          1. re: c oliver

                            The lime juice dilutes it and it's a little creamy, but you hardly notice. I think it holds it togther nicely without being too much. But suit yourself.

                            I don't put peppers in mine because my shrimp and condiments (like chipotle cream) are already spicy, and the slaw makes a nice contrast.

                          2. re: cackalackie

                            cackalackie, i love your variation of the slaw for shrimp tacos. bonefish grill's "bang bang shrimp" have a light spicy mayo dressing on the crunchy-fried shrimp; the dish is addictive.

                            1. re: cackalackie

                              That's pretty much how I make it, except I add a minced jalapeno to the mayo and sometimes toss in a handful of roasted, salted peanuts. Rockin' good!

                            2. mmmmmm, I'm thinking fish tacos for dinner, thank you thank you

                              1. My favorite cabbage & cilantro slaw is from Sunset:
                                In a large bowl, mix 1½ qts. finely shredded cabbage (about 10 oz.), 1⁄3 cup chopped cilantro, 3 tbsp. fresh lime juice, 2 tbsp. vegetable oil, 1⁄4 tsp. red chile flakes (I use a lot more), and salt to taste. Makes 4¼ cups.
                                It is great with their Baja fish tacos & chipotle tarter sauce.

                                1. I made Asian-flavored Slaw last night, which sounds somewhat similar to your recipe. I'll definitely try yours, which I agree would be great w/tacos of almost any kind.

                                  Asian-flavored Slaw

                                  Toss in lg. bowl:

                                  ½ head ea. red and green cabbage, shredded
                                  1 carrot, shredded or julienned
                                  3/4 c red onion, very thinly sliced
                                  2 thai bird peppers, seeded and thinly sliced
                                  ½ c cilantro leaves, chopped

                                  Make dressing, whisking:

                                  ¼ c lime juice
                                  1 T rice vinegar
                                  1 tsp Asian fish sauce
                                  1 tsp sugar
                                  1 T. toasted sesame oil
                                  3 T. grapeseed (or other neutral-flavored) oil
                                  1 t kosher salt, or more to taste
                                  fresh ground pepper to taste
                                  1 squirt Sriracha sauce (optional)

                                  Pour dressing over slaw. Toss to mix, and top with:

                                  1/4 c crushed peanuts

                                  My pic--although this is sans peanuts as I didn't have any in the house last night.

                                  6 Replies
                                  1. re: nomadchowwoman

                                    that's really appetizing! i can imagine crunching into that slaw, nomadchowwoman. i love the asian flavor slaw (which means sesame seed oil to me). i have some in the fridge made with the broccoli slaw now; but i like the cabbage better.

                                    1. re: nomadchowwoman

                                      mmmm, I love an asian version too, I add ramen noodles for the crunch (and sliced almonds)

                                      1. re: lexpatti

                                        there is an asian slaw "kit" by "eat smart" that i buy at publix in florida (can't get it here in d.c. area, darn it) that is the asian slaw plus a sesame/ginger vinaigrette and the chow mein noodles and sliced almonds. it is so delicious -- and easy for when i need easy. http://www.eat-smart.net/products/pro...

                                        it uses the "angel hair" cabbage, which i'm loving more than the broccoli slaw alternative to regular shredded cabbage.

                                        1. re: alkapal

                                          What's "angel hair" cabbage, alkapal?

                                          1. re: nomadchowwoman

                                            "angel hair" cabbage is just really finely shredded -- but long-ish pieces -- cabbage; i'm guessing the reference is to "angel hair" pasta. some companies shred it more finely than others.

                                            i really like it for slaw, and it really "blends" well if you want to add it to thin pasta or asian noodles. to me, it seems to hold the dressing better, which is a big plus when i'm getting my asian sesame/ginger kind of dressing fix.

                                        2. re: lexpatti

                                          I used to hate cole slaw, but w/Asian (or Latin) flavors--a little spice, a little crunch--I could it every day.

                                      2. making a split pea soup for dinner.
                                        reading this, sounds like it would be a good texture and flavor combo.
                                        thanks for sharing.
                                        lucky I have the cilantro. I only have red cabbage, hope that's ok[?]

                                        11 Replies
                                        1. re: iL Divo

                                          it'll be fine. what a neat color contrast, too, with the soup!

                                          1. re: alkapal

                                            I like the flavors called for.
                                            The soup is on the stove now with carrots potatoes celery onion garlic bay leaf salt and pepper. I'll puree it when it's done and remove the veg I don't want in there.
                                            Made a bread last night with lots of flax seeds, that should make the soup dip worthy.
                                            The idea came because it's been cold and soup is comfort.

                                            1. re: iL Divo

                                              i always love split pea soup, and if i get a good ham bone with some ham pieces still on it, that is what i make! and a good hearty bread is a perfect match-up; skinny crackers just don't cut it with that kind of soup.

                                              1. re: alkapal

                                                I cut a nice sized piece of my ham and dropped it in the soup while it was cooking.
                                                The soup now done still has the ham in it just for flavoring.
                                                I took out the celery garlic onion and bay, then pureed the soup.
                                                So good, so so good. To go on top of it for the husband, it's gonna be scallions thin sliced, crisped bacon, shredded cheddar cheese and Mexian sour cream. He likes this kind of soup all dolled up. It'll be plain and as is for me, I love it that way.

                                                Salad made. OMG........this stuff is so good. I just had a tiny bowl of it upon finishing it so I could see if anything else needed to be in there. I wish I had sesame oil but I'm all out, I think, oh wait, found 1 inch left in the frig so I tossed 2 t in plus 1 t white soy sauce. Seriously, this stuff is going to be my lunch and dinner tomorrow, that is if I have any left.

                                                1. re: iL Divo

                                                  What is white soy sauce?

                                                  Curious why you removed the vegetables before pureeing.

                                                  1. re: c oliver

                                                    maybe they'd given up the ghost!

                                                    one could leave them for thickening, but i find my pea soups are pretty thick by themselves.

                                                    would you puree a bay leaf? i know some foods use GROUND bay leaf, but i'd be careful about pureeing so to be sure it was indeed pulverized.

                                                    1. re: alkapal

                                                      That's why I said vegetables; I wouldn't puree bay leaves either.

                                                      1. re: alkapal

                                                        "took out the celery garlic onion and bay"
                                                        ^^^^^^^they're now in the compost bin in the back yard to help make worms^^^^^^

                                                        but left in the potatoes and carrots.
                                                        you're right alkapal, they'd done their job and I didn't want an onion garlic celery soup, just wanted to impart flavor in the broth itself, but like a bit of texture that the carrot and potatoes left behind when the immersion was used. the bay leaf of course had to go.
                                                        I used 4 small new red potatoes peeled and 1 large carrot cut up.
                                                        The white soy lines up with 6 other soy sauces at Vons.

                                                        1. re: iL Divo

                                                          Oh, I googled 'white soy sauce' and evidently it's other names are thin or light soy sauce which I AM familiar with. You might enjoy shopping at an Asian market. The selection is VAST!

                                                          1. re: c oliver

                                                            I shop at Asian markets around the world.
                                                            Putting a picture on is verifying a product.
                                                            Now you can look for it yourself in the markets, wherever they may be.

                                                          2. re: iL Divo

                                                            Hey, glad you figured out how to post photos! Looking forward to those cookie pics!

                                            2. wow, the original recipe as well as all the variations posted sound great. I just saw cabbage on sale but didn't know how I'd use an entire head. Now I know what to do!

                                              4 Replies
                                              1. re: Barbara76137

                                                I was delighted that my husband said he was all ready to not like this slaw.
                                                He's very conventional and doesn't like new ideas in old familiars.
                                                He loved this! As did I. One thing he did say was it'd be great with peanuts added.
                                                Since there's mention of peanut butter in a version here, I'll try that next time.
                                                Meanwhile, none left for a second meal. Good news Trouts had cilantro in big bags
                                                for a buck and since I used all mine making this, I bought one.
                                                Got another red & green cabbage. So...... Round 2 :)

                                                1. re: iL Divo

                                                  Since there's mention of peanut butter in a version here, I'll try that next time.
                                                  or mix in some of that tahini you're trying to use up!

                                                    1. re: c oliver

                                                      wanna bet someone's now gonna ask what the difference is? ;)

                                                      il D mentioned that she was looking for alternatives to hummus to use up the tahini she has on hand, so i though this would be a good option.