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Coleslaw with cilantro and scallions. January 15, 2013

Posted by ourfriendben in recipes.
Tags: , , , ,

Silence Dogood here, offering my final entry in a series of posts on great coleslaws for winter. The ingredients in coleslaw—especially green and red cabbage, onions, carrots, shredded broccoli stalks, and olive oil—are incredibly good for you. And if you buy pre-shredded cabbage, carrots, broccoli slaw, and etc.—you can even buy pre-diced onion and bell peppers—making slaw is quick and easy, and you still get the health benefits.

What offsets those benefits are slaws doused in mayo, heavy dressings, and the like. I like to keep mine light. Not that I don’t often add crumbled cheese, especially in winter slaws, or even a little blue cheese or ranch dressing if I’m throwing together a super-quick coleslaw, but no mayonnaise, cream, or the like has ever touched one of my slaws. (See my previous posts, Coleslaw sees red, A rich winter coleslaw, and Fast, fresh coleslaw for other recipes.) As you’ll see, this coleslaw recipe has no cheese and nothing creamy: It’s all pure, healthy, tongue-tingling flavor. Vegans, listen up! There are more ingredients in this one than in my usual slaws, but putting it together couldn’t be easier. And it’s a great way to use the stems and fronds of fennel when you’re roasting the bulb or using it in a pasta sauce! Waste not, want not.

Silence’s Coleslaw with Cilantro and Scallions

1/2 large head green cabbage, shredded
1 large bunch scallions (green onions), chopped
1 large bunch fresh cilantro, chopped
4 stems fennel tops (fronds), minced
1 red bell pepper, cored and diced
2 tablespoons Trocomare or RealSalt
1 tablespoon mixed hot red and black pepper, ground
1/4 cup sherry vinegar, or more to taste
1/2 cup extra-virgin olive oil, or more to taste

In a large bowl, mix cabbage, red bell pepper, scallions, cilantro, and fennel. Stir in seasonings and oil and vinegar, mixing well to blend. Refrigerate for at least an hour to allow flavors to blend, then stir thoroughly and adjust seasonings before serving.

I hope you enjoy all these winter slaws as much as we do!

‘Til next time,




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