Homemade Coleslaw with Mint and Cilantro – Our homemade coleslaw combines the traditional vegetables like cabbage and carrots, but we also include fresh mint, cilantro, and scallions. While these fresh ingredients are tasty on their own, this coleslaw recipe is all about the homemade dressing.
Inspired by Seatown Rub Shack and Fish Fry in Seattle, their dressing combined to make one of the most delicious flavors I have tasted in a while; I just had to make my own version of this umami-rich coleslaw, and it is so good!
Huge shout out to the head chef at Seatown Rub Shack and Fish Fry in Seattle, Washington for creating the most delicious coleslaw dressing and for taking the time to write down the ingredients on a piece of paper for me. Also, thank you to the sweet server for asking him for me (hey, if you’re reading this)! With the main ingredients in hand, then came the trial and error process of attempting to make it just like he did. While I will never get the exact same result, this recipe comes pretty close and it’s fantastic!
WHAT YOU NEED TO MAKE HOMEMADE COLESLAW
- Cabbage: Shred a combination of red and green cabbage for a bright-colored base. You can use one or the other, but the color variation brings me joy!
- Carrots: Buy them pre-shredded or shred your own- carrots are a classic coleslaw ingredient.
- Scallions: Scallions add texture and a clean, peppery finish.
- Cilantro: Brighten and flavor the salad with fresh cilantro.
- Mint: Besides the dressing, mint elevates the dish! Lucky for me, I have two mint plants at home. I will be making this coleslaw all summer long!
- Dressing: I am not being dramatic; this dressing is unreal! It combines rice wine vinegar, fish sauce (don’t knock it until you try it), lime juice, jalapeño, ginger, and garlic to make the most crave-worthy dressing.
HOW TO MAKE HOMEMADE COLESLAW
Slice the cabbage and carrots into thin strips using a sharp knife or mandolin. Then, chop the scallions, mint, and cilantro. Combine them in a mixing bowl and set them aside.
Add the ingredients for the dressing to a small bowl, and give it a quick stir.
Pour the dressing over the coleslaw mix and refrigerate for 2 hours before serving.
SEARCHING FOR MORE LIKE THIS?
If you love this recipe, try one of these vegetable-centered sides!
- Pulled Pork or Chicken
- Beef Ribs
- Beef Brisket
- Beef Lettuce Wraps
- Pulled Pork Sliders
- Grilled Tandoori Chicken
- BBQ Baked Chicken Legs
- Roasted Jerk Chicken
- Hot Dogs
- Blackened Mahi-Mahi
- Oven Baked Drumsticks with Peruvian Spices
WHAT TO DO WITH THE LEFTOVERS
- FRIDGE – Homemade coleslaw will keep in the fridge for 3-5 days.
- REPURPOSE – Use leftover coleslaw as a filling for a taco or garnish a sandwich. You can also treat it as a condiment and top burgers, bratwurst, or hotdogs.
FREQUENTLY ASKED QUESTIONS
Of course it is! Packed with a variety of vegetables, this side dish is high in vitamins and fiber.
The name comes from the Dutch word “koosla,” combining the two words, kool (cabbage) and sla (salad) to form cabbage salad.
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Homemade Coleslaw with Mint and Cilantro
For the Coleslaw Mix:
- ½ head green cabbage, thinly sliced
- ¼ head red cabbage, thinly sliced
- 2 large carrots, julienne
- 3 scallions, thinly sliced
- ½ cup cilantro, chopped
- ¼ cup mint, chopped
- Slice the cabbage and carrots into thin strips using a sharp knife or mandolin. Then, chop the scallions, mint, and cilantro. Combine them in a mixing bowl and set them aside.
- Add the ingredients for the dressing to a small bowl, and give it a quick stir.
- Pour the dressing over the coleslaw mix and refrigerate for 2 hours before serving.
- We got the idea for this tasty coleslaw from Seatown Rub Shack and Fish Fry in Seattle, Washington.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
- Check out our web story for homemade coleslaw!