Monday, July 5, 2010

In the Kitchen - Cilantro Slaw

This is one of my all time favorite side dishes. They serve it at Cactus Bar & Grill, (warning music plays on the website so mute it if you're at work!) 404 S. Wells Chicago. (Shameless plug: Go there! It's a fun place with good food and drink specials). I'll order a cup of it instead of french fries. The bar just happens to be owned by my brother and I work there and several of his other places as a bookkeeper. I lucked out and just got the recipe so I can make it anytime I want (like for 4th of July). The original recipe was published in Bon Appetit June 2006. Like most of my cooking, it's super simple and inexpensive.

Cilantro Slaw

- 12 ounces purchased shredded three-color coleslaw mix (about 7 cups). I could only find a 16 ounce package of plain green, so I chopped red cabbage and cut carrots and added it to the mix.

- 1 cup coarsely chopped fresh cilantro

- 3 tablespoons canola oil

- 3 tablespoons fresh lime juice (if you use concentrate use the appropriate reduced amount, ask me how I know)

- 1/2 teaspoon coarse kosher salt

- 1/2 teaspoon ground black pepper

Place coleslaw mix and cilantro in a large bowl. Whisk canola oil, lime juice, salt and pepper in a medium bowl to blend. Add to cabbage mixture; toss to coat.

A little trivia: Cilantro is the leaves and stems of the coriander plant. It is a member of the carrot family and can also be referred to as Chinese Parsley. Some people have a genetic permutation so that cilantro tastes like soapy, gasoline flavored water. Cilantro is widely used in Mexican, Caribbean and Asian cooking.



  1. I want to try this now! I love cilantro and slaw!

  2. Kat, I think this sounds so good. I love lime and cilantro with everything and I love the cabbage slaw! I am sure my family would love this! Joni

  3. This looks so fresh and yummy! Thanks for joining Tuesday Tastes, People's Choice Award polls are open. Come vote for your favorite recipe!

    Happy Day,
    Jasey @ Crazy Daisy