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This zesty coleslaw recipe is crisp, refreshing, and tossed in a bold cilantro vinaigrette for the perfect balance of flavor and crunch!
Hello, my friends! I hope you’re kicking back this sweet Sunday, sipping on happy hour lemonade, and working on that tan. Don’t forget your SPF 150 and a bottle of Sun In—because nothing beats a little ‘90s hair magic at the community pool. ✌️
And while we’re at it? Put this cilantro vinaigrette coleslaw recipe on the menu ASAP (today, tonight, forever). Oh, and don’t forget to throw in some steak kabobs to make it a full-on feast! 🔥🍢
What You’ll Need
Do you know what amazingness happens when you combine lime juice and orange juice and cilantro and olive oil and spices in a salad dressing bottle!? AND pour it over coleslaw? It’s a tastebud-blowing experience! Check the list below for the simple ingredients you’ll want to grab and please scroll to the recipe card for the full details.
For the Coleslaw
- Cabbage: The crunchy base of any good slaw! I use green cabbage, but red cabbage or a mix of both works just as well. Pre-shredded coleslaw mix? Totally fine for a shortcut!
- Red Onion: Adds a sharp bite and a pop of color. Not a fan? Swap it with green onions or shallots for a milder flavor.
For the Cilantro Vinaigrette
- Olive Oil: Extra virgin olive oil or Avocado oil works too if that’s what you’ve got.
- Orange Juice: Use fresh-squeezed if you can, but bottled works too. No OJ? Pineapple juice is a great swap!
- White Vinegar: Apple cider vinegar or red wine vinegar can step in here if needed.
- Lime Juice: Fresh lime juice gives this dressing its zing! Lemon juice is an easy sub.
- Cilantro: The star herb here—don’t skip it unless you’re one of those “cilantro tastes like soap” people (I see you!). If that’s the case, try fresh parsley instead.
- Chili Powder: A touch of warmth without overpowering. If you want a smokier vibe, go for smoked paprika.
- Red Pepper Flakes: Adds a little heat—adjust to your spice level! A dash of cayenne works too.
- Dried Oregano: You can omit this, if you want. Also, fresh oregano can be used, but reduce the amount slightly.
- Salt & Black Pepper: Essential for seasoning and balancing flavors. Taste and adjust as needed!
How To Make This Coleslaw Recipe
- Prep the Veggies: Shred the cabbage and add it to a large bowl. Dice the red onion and toss it in with the cabbage, mixing well. Set aside.
- Make the Dressing: In a small bowl or dressing shaker, whisk together the olive oil, orange juice, vinegar, and lime juice. Stir in the chopped cilantro, chili powder, red pepper flakes, oregano, salt, and black pepper until well combined.
- Combine: Pour the dressing over the cabbage and onion mixture. Use tongs or a spoon to toss everything together until evenly coated.
- Let It Chill: Cover the bowl and refrigerate the coleslaw for at least 30 minutes to let the flavors meld and the cabbage soften slightly.
- Serve & Enjoy: Give the coleslaw one final toss before serving. Enjoy it as a side, on tacos, or as a topping for burgers and sandwiches!
Serving Suggestions
After I made the vinaigrette and tried it over my usual Tex Mex chicken salad, I knew it was time to mix it up a bit and make my 5-year-old girl extra happy by adding it to her favorite salad of all time – red cabbage carrot slaw. I paired it with her favorite baked chicken tacos and she went to town. This coleslaw recipe is so versatile—it works with anything grilled, roasted, or slow-cooked!
Pile it on top of pulled pork sandwiches, chicken burgers, or even a classic cheeseburger for extra crunch. It also makes an excellent side for black bean burgers with sweet potato wedges, or a plate of grilled vegetables with halloumi.
ENJOY!
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Coleslaw Recipe
Ingredients
FOR THE COLESLAW
- 1 head cabbage, shredded, (at least 4 cups shredded cabbage)
- 1 red onion, diced
FOR THE CILANTRO VINAIGRETTE
- ¼ cup extra virgin olive oil
- ⅔ cup low sugar orange juice
- ¼ cup white vinegar
- 1 whole lime, juiced
- ½ cup chopped cilantro
- ½ teaspoon chili powder
- ½ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon fresh ground pepper
Instructions
- Combine the vegetables. Place the shredded cabbage in a large salad bowl and stir in the diced onions. Set aside.
- Make the dressing. Combine olive oil, orange juice, vinegar, lime juice, cilantro, chili powder, red pepper flakes, oregano, salt, and pepper in a salad dressing shaker or a small bowl; whisk or shake until thoroughly incorporated.
- Toss and refrigerate. Pour the salad dressing over the shredded cabbage and onions, and toss to combine. Cover and refrigerate for at least 30 minutes before serving.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I can’t wait to make this to go with grilled chicken wings! Sounds perfect!
Thank you for another great recipe!
I hope you enjoy it! Thank YOU! 🙂