Cole slaw is one of the ubiquitous picnic dishes, so much so that it is taken for granted. It seems that it is given short shrift when it comes to imaginative touches to the two main types, the vinegary ones and the creamy ones. Every now and then one runs across a slaw that has something different added to it that makes it rise above the ordinary slaws. It’s not that hard to do considering that ordinary slaws are usually too sweet or too bland.
I was pleased to find this recipe that has the addition of fresh cilantro (coriander) to give it some pizzazz. Cilantro always adds a brightness to the flavor of a dish and this is no exception. This recipe has a lot of garlic, so tailor it to your own “garlic tolerance.” I am sorry to say that I can’t relate it’s origin. I didn’t write the source on my recipe card. I thought it was from Cook’s Illustrated, but I can’t find it in any of those cookbooks. They do have a “Cilantro Slaw” recipe but it bears no resemblance to my recipe.
By the way, here is a link to more coleslaw recipes. I haven’t tried any of them but I will.
Mix in a small bowl::
1/2 c. mayonnaise
2 T. cider vinegar
1 t. sugar
2 t. minced garlic or less
Mix in a large bowl:
3 c. finely shredded cabbage
1/2 c. finely chopped green onions
1/2 c. finely chopped green bell pepper
1/2 c. finely chopped red bell pepper
1/4 c. minced fresh cilantro
Salt, to taste
Pepper, to taste
1/4 t. cumin, optional
Pour the mayonnaise mixture over the cabbage mixture, stir. Store in the refrigerator.
Serve with finely sliced green onions and a few torn cilantro leaves as a garnish.