This Citrus Herb Oil & Vinegar Coleslaw is a refreshing twist on the classic. It's loaded with fresh herbs and a zesty dressing that will brighten up any meal. Perfect for a summer picnic or a healthy side dish!
The main star here is the green cabbage, which provides a crunchy base. Carrot adds a touch of sweetness and color. The trio of fresh herbs — parsley, cilantro, and mint — brings a burst of flavor and freshness. Red bell pepper offers a mild sweetness and a pop of color. For the dressing, extra-virgin olive oil serves as a smooth base, while apple cider vinegar and lime juice add tanginess. Honey balances the acidity, and Dijon mustard provides a gentle kick. Finally, sea salt and black pepper round out the flavors.
This coleslaw is fantastic alongside grilled meats like chicken or steak. It also pairs beautifully with fish tacos or as a crunchy topping for pulled pork sandwiches. For a vegetarian option, serve it with a hearty grain salad or a chickpea wrap.
Start by prepping your veggies. Finely shred your head of cabbage and julienne the carrot. You want the cabbage thin enough to be tender but still crisp. Chop the parsley, cilantro, and mint. Slice the red bell pepper into thin strips.
Next, let's make the dressing. In a small bowl, whisk together the olive oil, apple cider vinegar, lime juice, honey, Dijon mustard, sea salt, and black pepper. Whisk until everything is well combined and the dressing looks a bit creamy.
Now, take a large mixing bowl and toss together the cabbage, carrot, herbs, and red bell pepper. Pour the dressing over the veggies and give it all a good toss to ensure everything is evenly coated.
Pop the coleslaw in the fridge for at least 30 minutes. This resting time allows the flavors to meld beautifully, making every bite deliciously cohesive.
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