Cabbage Coleslaw with Cilantro

tangy cabbage coleslaw with cilantro

This coleslaw is the perfect way to use up some of that napa cabbage in this week's CSA basket. Enjoy this tangy slaw as a side dish by itself, or use it as a filling in fish tacos like we did!


  • 2 cups shredded cabbage
  • 1 small onion
  • 3 tbsp lemon juice
  • 1/4 cup oil (we used olive)
  • 1/3 cup cilantro
  • 1/2 tsp sugar (we used cane)
  • 1/4 tsp chili powder
  • 1/4 tsp ground cumin
  • Dash of cayenne pepper
  • Pinch of salt and pepper


  1. Thinly slice the cabbage and set aside. Chop the cilantro and set aside
  2. Combine the onion, lemon juice, oil, spices, and sugar in a large bowl and mix together
  3. Add the cabbage and cilantro into the bowl and toss with the dressing. Season with salt and pepper
  4. Serve immediately, or place it in the fridge until ready to serve


  • Use more cayenne pepper if you want it to have a stronger spice kick