How to Make Cilantro Coleslaw – Simple, Flavorful, and Versatile
Cilantro coleslaw brings a fresh twist to a classic side. It’s crunchy, zesty, and full of flavor. If you’re tired of heavy, mayo-drenched slaw, this version wakes things up.
It starts with crisp cabbage and carrots. Then comes the real star—fresh chopped cilantro. That bold, citrusy flavor ties everything together.
You can keep it simple or dress it up. Add jalapeños for heat. Toss in lime juice for zing. A splash of vinegar and a drizzle of olive oil round out the dressing. It’s light but full of punch.
This slaw pairs well with tacos, grilled meats, or is great for piling on sandwiches. It’s quick to throw together and even better after it sits for a bit. Make it ahead if you can. The flavors soak in, and the crunch stays.
If you love cilantro, you’ll be hooked. If you’re on the fence, this might win you over. It’s that good.
Let’s chop some cabbage and mix it up. You’ll have a side dish that’s simple, bright, and way more interesting than the usual slaw. Grab a big bowl and your sharpest knife—this cilantro coleslaw is about to become a regular at your table.
Cilantro Cole Slaw Recipe
Ingredients
- 1 pound red cabbage about 1 head of cabbage
- 12 ounces carrots peeled and ends cut off
- 8 ounces sweet peppers
For Cilantro Sauce
- 1½ cups cilantro stems and leaves, washed
- 2 cloves garlic peeled and roughly chopped
- 1 lime juice from
- ½ cup olive oil
- salt and pepper to taste
For the Pepitas
- 4 tablespoons pepitas raw
- 1 teaspoon olive oil
- 1 clove garlic minced and made into paste
- 1 teaspoon lime zest
Instructions
Prep the Ingredients
- Cut the red cabbage in half, remove and discard the core and thinly slice the cabbage leaves.
- Peel the carrots and using the large side of a box grater, grate the carrots.
- Remove the stem end of the peppers and cut peppers in half. Remove the seeds and membrane. Thinly slice the peppers lenghtwise.
- Roughly chop the cilantro leaves and stems.
- Roughly chop 2 cloves of garlic. Mince the third clove of garlic for the pepitas and using the side of you knife, smash it into a paste. Be careful not to cut yourself.
- Zest enough of the lime for 1 teaspoon of lime zest. I love my microplane for zesting.
- Cut the lime in half and extract juice from both halves. I used an electric juicer but you can try squeezing the lime juice out by hand or using a hand juicer or reamer.
Make the Cilantro Sauce
- Using a blender or food processor, combine the cilantro, garlic, and lime juice by pulsing the ingredients until well minced. You may have to stop the maching to push down the cilantro if it gets stuck to the sides.
- With the motor running, slowly add the olive oil in a stream until all the ingredients are fully emulsified.
- Taste and adjust seasoning with salt and pepper.
Make the Pepitas
- Heat up a small, nonstick pan over medium heat. Add the teaspoon of olive oil and when hot add the raw pepitas.
- Cook for about 3 minutes, stirring constantly until the pepitas start turning brown. Be careful not to burn them and watch out for any that may pop.
- Remove the pepitas and transfer to a small bowl.
- Add the lime zest and garlic paste. Stir to combine.
- Taste and season with salt and pepper.
For the Slaw
- In a large bowl, combine the cabbage, carrots and peppers. Stir to combine.
- Add ½ cup of the cilantro sauce, stir, taste and adjust seasonings with little salt and pepper.
Notes
Foods That Pair Well with Cilantro Cole Slaw
| Meal | Description | Why It Pairs Well with Cilantro Cole Slaw |
|---|---|---|
| Fish Tacos | Grilled or fried fish in a warm tortilla with creamy or spicy sauce | Slaw adds crunch, freshness, and acidity to balance rich or spicy fish |
| Pulled Pork Sandwiches | Tender, shredded pork on a bun with BBQ sauce | The bright slaw cuts through the richness of the meat and sauce |
| Grilled Chicken Thighs | Juicy, slightly charred chicken with simple seasoning or marinade | Cilantro slaw brings freshness and lightness to a hearty protein |
| Carnitas or Barbacoa Bowls | Slow-cooked, seasoned pork or beef with rice and beans | Slaw adds contrast and lifts the heaviness of the bowl |
| Black Bean Burgers | Plant-based patties often with southwestern flavors | Adds moisture, tang, and a vibrant crunch to complement a soft veggie burger |
| BBQ Ribs | Smoky, sticky pork ribs | The slaw acts as a cool, crisp counterpoint to the deep, sweet-savory flavors |
| Grilled Shrimp Skewers | Shrimp marinated with citrus, garlic, or chili and grilled | The slaw enhances the seafood with citrusy and herbal notes |
| Fried Chicken | Crispy, golden chicken pieces | Cilantro slaw provides a fresh, herbaceous contrast to the fried coating |
| Chili Dogs | Hot dogs topped with chili and cheese | Slaw adds texture and a zingy bite to an indulgent dish |
| Quesadillas | Cheese-filled tortillas with chicken, beef, or veggies | The slaw gives brightness and balance to gooey, cheesy bites |
Why Do They Call It Cole Slaw?
The term “cole slaw” comes from the Dutch word “koolsla,” which means “cabbage salad.”
“Kool” means cabbage
“Sla” is short for “salade,” or salad
Dutch settlers brought the dish to America in the 18th century, and the name gradually evolved into “cole slaw” in English.
The original version was a simple salad made with shredded cabbage, often dressed with oil and vinegar. Over time, American versions added mayonnaise, sugar, mustard, and other ingredients. But at its core, coleslaw just means a salad made with raw cabbage.
Fun fact: The “cole” part doesn’t mean “cold,” though cole slaw is usually served chilled. It’s all about the cabbage.
By the way, my dad made a great cole slaw in his day, and you can see his recipe at My Dad’s Favorite Cole Slaw Recipe.
Garlic Lime Pepitas
The pine nut-looking seeds you see in the photo as a garnish are called pepita seeds. What are pepitas?
They are very similar to pumpkin seeds, and some people use the names interchangeably, but they are slightly different. They come from pumpkins called Styrian or Oil Seed, producing seeds without a hull.
When you cut into a Halloween variety of pumpkin, you find seeds covered with husks you roast before attempting to shell. With you cut open a Styrian or Oil Seed pumpkin, the small, green pepitas are sitting there without hulls ready to pick out, rinse, and used raw or roasted.
For this slaw recipe, you can use pan-roasted pepitas as a garnish or leave them out.
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