Cilantro Coleslaw Recipe
A super simple Cilantro Coleslaw Recipe using premixed slaw and a lightened up vinaigrette and lots of fresh cilantro. It’s perfect for a summer bbq or to top slow cooker bbq pork tacos!
Can we all agree that coleslaw is the ultimate side dish? Think about it. It’s awesome with pulled pork, great with roast chicken and corn, it makes a turkey sandwich and I’ve never had a taco that wasn’t better off without a gigantic scoop of vinegar-y cabbage on top. And lets not forget all things bbq. Coleslaw = everything.
It’s easy for me to proclaim my love of coleslaw because I happen to adore all kinds of cabbage prepared every which way. Sauerkraut, kimchi, stuffed cabbage, grilled cabbage, sautéed cabbage and apples over a pork chop? OMG, yes. I’m not all that particular about my coleslaw preparation either. I’m cool with the old school creamy version, love the new school vinegar based coleslaw even better and I’m the first one to dig into a broccoli slaw and, my favorite, an Asian-ish coleslaw when I see it on a potluck table. Like I said, I love me some coleslaw.
And because my boycott of the oven is still going full force, I’m pretty much relying on my grill and the slow cooker to make any hot meals we do have. I made some killer bbq pulled pork tacos last week- slow cooker to the rescue– allowing me to avoid a hot oven which in turn prevented Mountain Mama from having a melt down. Literally. For the record, the only way I’m turning on the oven is if a pie or cookies are going in Because, duh. Pie and cookies.
The recipe for the BBQ Pulled Pork Tacos are coming tomorrow for Taco Tuesday but I felt like I had to share the slaw first. Even though I made the slaw to go on the tacos, I found myself eating it right from the tupperware out of the fridge. A sure testament that the slaw was worthy of it’s own blog post. I also used it the next day as a side dish for leftover grilled chicken and steamed rice. So, so good!! It would have been rude of me not to share!
Mostly savory with just a touch of sweet and heat, it’s also dressed super lightly. I use a prepackaged slaw mix of white and purple cabbage, shredded carrots, and kale. (My favorite is from Trader Joes or Dole). I added fresh scallions, jalapeño and ton of chopped cilantro. Seriously done in 5 minutes and seriously SO good.
Take that, Monday.
See you back here tomorrow for BBQ taco recipe!Print
- 12 oz your favorite shredded cabbage coleslaw mix
- 1/4 cup shredded carrots
- 1/4 cup minced red onion
- 1/4 cup minced fresh cilantro
- 1 jalapeno, seeded and minced
- 2 tablespoons lemon juice
- 2 tablespoons rice wine vinegar
- 2 teaspoons sugar
- 2 tablespoons sour cream
- Mix coleslaw mix, carrots, onion, cilantro and jalapeño in a large bowl.
- In a separate small bowl, whisk together lemon juice, vinegar, sugar and sour cream. Toss the dressing with the coleslaw mix. Let sit for 30 minutes before serving.