Spicy Cilantro and Jalapeno Coleslaw

January 19th, 2010 by katie

I have always enjoyed coleslaw.  It is especially refreshing alongside the heavy, meatladen barbecue meals that are so popular here in Texas.  I created this recipe years ago in an effort to convert the coleslaw haters.  If you a a cilantro hater then I just don’t know how to help you.  But if it’s the cabbage that just doesn’t quite turn you on, I have the solution here.  This salad is gorgeous when you take the time to shred red and green cabbage with a chef’s knife but is just as tasty with pre-chopped coleslaw mix.  Creamy, crunchy, sweet and spicy, if you’re the type to pluck a cilantro leaf from the bunch and chew it while absentmindly chopping then this is the coleslaw recipe for you.  

Cilantro Slaw

makes 4 cups, prep 15 min, chill 20 min
  • 1/4 cup buttermilk
  • 1/2 cup mayo
  • 1 1/2 tbsp cider vinegar
  • 1 1/2 tbsp lime juice
  • 2 tbsp sugar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 8 cups green and red cabbage, shredded finely
  • 1 bunch cilantro, roughly chopped
  • 1 bunch green onions, about 8, sliced
  • 1 jalapeno, minced
  • salt and black pepper, to taste
  1. Combine buttermilk, mayo, vinegar, lemon juice, sugar, salt, and pepper in a small bowl or glass measuring cup.
  2. In a very large bowl, combine cabbages, cilantro, onions, and jalapeno.  Toss to combine.
  3. Pour dressing over and toss thoroughly.  Serve as soon as possible.  Salad will wilt and reduce down quite a bit the longer it sits.
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Posted in Salads, Sides

2 Responses

  1. DailyChef

    Oh, interesting recipe! I also find coleslaw a little bland in general, but this certainly promises to get around that. Can’t wait to try it!

  2. sweetbird

    You know, I made coleslaw tonight to go with paninis and I meant to chop up some cilantro to put in it – and then totally spaced.

    I think this is fate telling me that I finally have to try cilantro in my slaw. Also, your recipe is better than mine.

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