Cilantro Vinaigrette Cole Slaw

Cilantro Vinaigrette Cole Slaw

½ large head of cabbage
½ small red onion
2 peeled carrots
Small bunch of cilantro

1 cup neutral oil, like canola or vegetable
1 small lime, juiced
1 tablespoon white vinegar
2 tablespoons organic cane sugar
2 tsp salt
2 tsp ground cumin
A dash or so of cayenne


In a food processor, use the chopping blade to chop the small bunch cilantro and red onion. Dump the cilantro and onion in a larger mixing bowl – remove chopping blade and replace with shred blade. No need to wash the food processor between any of these steps. Peel two carrots and shred into food processor bowl and do the same with half of a head of large cabbage, after removing core and a few outer leaves. Transfer into the large bowl with the cilantro and onion.

Replace shred blade with chopping blade to make the vinaigrette; again, no need to wash food processor bowl.


Add the fresh lime, white vinegar, sugar, salt, cumin, and cayenne to the food processor bowl. Turn the food processor on and gradually add the oil through the top hole in the lid until it becomes emulsified. Combine vinaigrette with shredded cabbage mixture. Cover and chill for at least 30 minutes.