Citrus Herb Oil & Vinegar Coleslaw
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!
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Ingredients for Citrus Herb Oil & Vinegar Coleslaw
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.
Citrus Herb Oil & Vinegar Coleslaw Tips & Tricks
- If you like a bit of spice, add a pinch of red pepper flakes to the dressing.
- Use a mandoline for quick and even slicing of the cabbage and bell pepper.
- The coleslaw can be stored in an airtight container in the fridge for up to 2 days.
Serving Ideas for Citrus Herb Oil & Vinegar Coleslaw
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.
Frequently Asked Questions
- Can I use red cabbage instead of green?
- Absolutely! Red cabbage will add more color and a slightly different texture.
- Is there a substitute for apple cider vinegar?
- You can use white wine vinegar or rice vinegar for a similar tangy flavor.
- Can I make this coleslaw vegan?
- Yes, simply replace honey with maple syrup or agave nectar.
Citrus Herb Oil & Vinegar Coleslaw Recipe Walkthrough
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.
Why This Citrus Herb Oil & Vinegar Coleslaw Works
- Vibrant with fresh herbs and veggies
- Light and tangy dressing — no mayo needed!
- Quick and easy to make ahead
- Pairs well with a variety of dishes
Ingredients
- 1 medium head of green cabbage, finely shredded
- 1 large carrot, julienned
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/2 cup red bell pepper, thinly sliced
- 1/4 cup extra-virgin olive oil
- 1/4 cup apple cider vinegar
- 1/4 cup fresh lime juice
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1/2 tsp sea salt
- 1/2 tsp black pepper
Step-by-step Instructions
- 1. In a large mixing bowl, combine the shredded cabbage, julienned carrot, chopped parsley, cilantro, mint, and sliced red bell pepper.
- 2. In a separate bowl, whisk together the olive oil, apple cider vinegar, lime juice, honey, Dijon mustard, salt, and pepper until emulsified.
- 3. Pour the dressing over the cabbage mixture and toss to coat evenly.
- 4. Let the coleslaw sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.