Mexican Cole Slaw with Cilantro Vinaigrette

  • Yield: 8 servings


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