Boistfort Valley Farm
Community Supported Recipe Box

Cilantro Slaw


  • 7 cups shredded cabbage
  • 1 cup coarsely chopped fresh cilantro
  • 3 tablespoons canola oil
  • 3 tablespoons fresh lime juice
  • 1/2 teaspoon coarse kosher salt
  • 1/2 teaspoon ground black pepper


dish: salad
season: summer

Place coleslaw mix and cilantro in large bowl. Whisk canola oil, lime juice, salt, and pepper in medium bowl to blend. Add to cabbage mixture; toss to coat.

Bon Appétit, June 2006