Behold, the accouterment you’ve all been waiting for; a glorified slaw superior to any and all competitors. My Cilantro Cabbage Slaw. I have been making this since Bobby’s Backyard Barbeque was still on Food Network aka FOREVER. This slaw goes with anything and everything from fish tacos, which is what I first made it with, to pulled pork to my tuna burger bowls. Basically, you just need this ish in your life! The recipe is so easy and you can make a huge vat of it and store it in the fridge for a couple of days.
While you can be all fancy and buy a whole head of purple cabbage, carrot sticks and cut everything up yourself I 10/10 recommend buying the pre-shredded slaw mixes. I used the organic slaw mix from Trader Joe’s but you can use any slaw mix from your grocery store, just try to get one that’s cabbage based as opposed to broccoli or kale. I can’t express to you guys enough that this slaw goes with literally anything and everything so I guess you will just have to trust me on this one and see for yourself! If you like cilantro (which who doesn’t) this slaw is perfect for you! The creamy tangy dressing packs a punch against the crunchy cabbage but also helps mellow out the bright red onion and citrusy cilantro. My recipe for this slaw and what I made with it are below 🙂
Cilantro Cabbage Slaw
Prep Time: 15 mins
Inactive Time: 30 mins
Total Time: 45 mins
A flavorful and versatile slaw featuring bright flavors from the creamy but tangy yogurt dressing, bright red onion and citrusy cilantro. A perfect accompaniment to almost any dish, just trust me and make the damn slaw!
- 1 9oz package of Cabbage Slaw Mix or 1/2 Head Cabbage
- 1/2 Red Onion thinly sliced
- 1/4 cup Fresh Cilantro coarsely chopped
- Zest of 1 Lime
- Lime Juice (1 lime)
- 1/4 cup Red Wine Vinegar
- 1/2 Cup Nonfat Plain Greek Yogurt
- 1/4 Cup Light Mayo (or just use 3/4 cup Greek yogurt)
- 1/4 teaspoon Smoked Paprika
- Salt & Fresh Cracked Pepper
- Combine cabbage mix, sliced red onion, and fresh cilantro in a bowl. Toss with the juice of 1 lime.
- In another bowl combine the greek yogurt, mayo, lime zest, red wine vinegar and spices. Whisk or mix with a fork, the dressing should be loose but creamy enough to coast the slaw mix.
- Pour the dressing over the slaw and mix until completely coated. Add more salt and pepper if needed.
- Cover and place in the fridge for about a half hour, then it is ready to eat!
I made used this slaw in two different meals this past week. My first was in a bowl with Trader Joe’s frozen jasmine rice & frozen Ahi Tuna Burger, which I seasoned with smoked paprika, salt & pepper and cooked over the stove to package instructions. I also added my homemade pickled red onions (see below for recipe) and topped with halved heirloom cherry tomatoes, avocado, more freshly chopped cilantro and a squeeze of lime. Absolutely delishhhh but don’t kiss anyone after because you just ate a whole lotta onions and probs don’t smell very nice.
My second slaw utilization was in another bowl with soba noodles, grilled chicken and all da same toppings. I seasoned the chicken breast with smoked paprika, salt and pepper and grilled until fully cooked through. When the soba noodles were cooked I tossed then in a little olive oil and rice wine vinegar to prevent them from sticking and give them their own flavor. So there you have it, already two ways you can use this Cilantro Cabbage Slaw. Not that I haven’t already mentioned how good it is with fish tacos & bbq pulled chicken or pork. So make this. Right now. Thanks!
Pickled Red Onions:
- 1/2 red onion thinly sliced
- 1 1/2 cups boiling water
- 1/2 cup apple cider vinegar
- 1/2 teaspoon salt
- 1 teaspoon sugar
- Sprinkle red pepper flakes
- Sprinkle of fresh cracked black pepper
While water is boiling slice red onion into thin half moons and place in a container with airtight lid. In a separate container combine the vinegar and seasonings. Pour the boiling water over the mixture and stir until dissolved. Pour the hot pickling liquid into the onion container and stir so the flavor is evenly distributed. Cover with lid and then let sit on counter for 10 minutes before placing in the fridge. They are ready after 30 minutes and can keep in the fridge for a couple weeks! You will know they are ready when they are a bright magenta color. These are so good, and good for you because fermented foods are great for your gut. So if you make them your gut & I both thank you :). Snap a pic next time you make my Cilantro Cabbage Slaw on Instagram with the hashtag #DoseofDana of tag me @DoseOfDana in your final product! Let me know if you enjoyed this recipe and subscribe to get your daily Dose of Dana! Keep an eye out for my next post comin soon!