Mexican Cole Slaw with Cilantro Vinaigrette

  • Yield 8 servings

Cilantro adds a punch to this slaw made with Savoy cabbage.


4 cups finely shredded Savoy cabbage (about 1/2 head)
1 large tomato, diced
1/2 cup diced red onion
1/4 cup extra-virgin olive oil
2/3 cup fresh orange juice
1/3 cup white vinegar
Juice of 1/2 lime
1/2 cup roughly chopped fresh cilantro
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon salt
Coarsely ground black pepper


  1. Place cabbage in a large mixing bowl. Add tomato and onion.
  2. Combine olive oil, orange juice, vinegar, lime juice, cilantro, oregano, chile powder, salt and pepper; whisk well to form vinaigrette. Drizzle over cabbage mixture. Toss well to make sure all the cabbage is coated. Cover and refrigerate at least 30 minutes.




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