Homemade Coleslaw with Mint and Cilantro

Name: Homemade Coleslaw with Mint and Cilantro
Prep time: 15 min
Total time: 15 min
Ingredients: 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 ); ¾ cup rice wine vinegar; 3 teaspoons fish sauce; ½ lime, (juiced); ¼ jalapeño, (grated); ½ inch fresh ginger piece, (grated); 3 cloves garlic, (minced )

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!

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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.

Combine the ingredients for the dressing in a small bowl.

Pour the dressing over the coleslaw mix and refrigerate for 2 hours before serving.

Pour the dressing over the shredded vegetables and combine.

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If you love this recipe, try one of these vegetable-centered sides!

Vinegar Coleslaw

Healthy Potato Salad

Avocado Cucumber Tomato Salad

Mashed Cauliflower

SERVING SUGGESTIONS

Pulled Pork or Chicken
Beef Ribs
Beef Brisket
Beef Lettuce Wraps
Pulled Pork Sliders
Grilled Tandoori Chicken
Bratwurst
BBQ Baked Chicken Legs
Hamburger
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

Is homemade coleslaw healthy to eat?

Of course it is! Packed with a variety of vegetables, this side dish is high in vitamins and fiber.

Why is it called coleslaw?

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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