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How to add mexican breeze to slaw? This Slaw with Coriander is a delicious accompaniment to your joyful dining tables. It is also perfect for adding to tacos, britos, wraps and sandwiches. Fast and easy, this vegan Slaw with Coriander – cabbage, jalapeno, and lime can be whipped up in just 15 minutes and keeps for 4 days in the fridge.

Here’s a simple recipe for Slaw with Coriander that comes in handy during the week. It can be used black bean burgers, wraps or burrito bowls and on all sorts of things like tofu tacos, and keeps for several days in the fridge. This version contains no mayo– keeping it light, healthy – However, if you want to add vegan mayonnaise to this recipe, you can try it.

It is always better to use cabbage in its season. But now that I can see it on the shelves in all seasons, I often make this recipe all year round. It is a great advantage that it can be made fast and can be stored in the refrigerator for a long time. Moreover, the taste is bonus. The Slaw with Coriander is made with shredded cabbage but what I love about his recipe is how you can add all sorts of other crunchy veggies to the mix- like grated radishes, jicama, kohlrabi or carrots. The most striking part is the dominant ‘cilantro’ flavor, but you can use it less according to your taste. Fresh jalapeno (or serranos) and lime zest and sometimes pomegranate give it a nice kick. You get the idea!

Slaw with Coriander Ingredients

• 2 pound thinly sliced or shredded cabbage ( like purple, or green or use a mix)
• 1/2 cup very thinly sliced red onion, more to taste ( or sub 1 cup green onion)
• 1 or 2 cup chopped cilantro ( to taste ), ½ or 1 of a large bunch
• 1/2 or 1 of a jalapeño, finely chopped, more to taste
• 2 tablespoon lime zest
• 1/2 cup fresh lime juice, more to taste
• 3-4 tablespoons olive oil
• 1- 2 teaspoon salt, more to taste
• 2 teaspoon cumin
• 1 teaspoon coriander
• pepper to taste

Slaw with Coriander Instructions

• Shred the cabbage by very thinly slicing or use a mandolin. If making an extra-large batch using your food processor with grater attachment is a good option.
• Add the cilantro, onion, jalapeno, lime zest and lime juice, olive oil, salt, cumin, coriander and pepper.
• Toss well. Taste and adjust salt and lime. Add extra jalapeno if you like.
• Keep in the fridge until ready to serve.

Slaw with Coriander Notes

• If you are sensitive to onions, soak them in a bowl of salted water for 15 minutes, before draining and adding to the salad. This will remove the bitterness. You can also sub green onion for the red onion.
• If you are not a cilantro fan, no problem, simply leave it out and sub green onions.
• You can add vegan mayonnaise to this recipe.
• One of my favorite things in this recipe is that you can add grated radish, jicama, kohlrabi or other crispy veggies like carrots. (you can sure to try)
• You can double the ingredients in the recipe for larger portions or divide them in half for smaller portions.
• Slaw with Coriander will keep up to 4 days in the fridge!