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Tangy Herb Coleslaw

Rule #11: Keep it simple.

The weather is warming up. The birds are a’chirpin’. Those inflatable pools are comin’ out (at least down here in Houston, TX). That means grilling season is upon us! It’s time for simple, delicious, easy sides that can be made ahead of time and left to sit until the Grill Master has finished his or her grilling duties. This Tangy Herb Coleslaw is just the ticket! It’s full of delicious, zippy flavors plus fresh herbs and the veggies we all need in our lives. It takes just minutes to throw together, too!

Tangy Herb Coleslaw

First, measure out 1/4 cup EVOO (extra-virgin olive oil) and 1/3 cup unseasoned rice vinegar.

Tangy Herb Coleslaw

Pour it in a large bowl (big enough for the whole salad), then add in 2 tbs. soy sauce, 1 tbs. agave nectar (or honey), 1 tbs. Dijon mustard, and 3 minced garlic cloves.

Tangy Herb Coleslaw

Give it all a sturdy whisk until everything is well combined.

Tangy Herb Coleslaw

For the salad part, I like to go with what’s easiest. Our grocery store had this Power Slaw that was perfect. I threw that in with half the bag of classic coleslaw so we got a great dose of veggies. Feel free to mix-and-match the veggie portion of the recipe. It’s really more about the fresh herbs and the tangy dressing anyway.

Tangy Herb Coleslaw

Now time for those glorious herbs and green onion! A little green onion, basil, cilantro, and mint go a long way! They make this dish so very fresh!

Tangy Herb Coleslaw

Give everything a great big toss so the dressing gets all over those glorious veggies!

Tangy Herb Coleslaw

This can be served right away, put in the fridge for later, or left out at room temperature. Perfect for an easy grilling time!

Tangy Herb Coleslaw

Adapted via Chrissy Teigen from her Cravings: Hungry for More Cookbook

Tangy-Herb-Coleslaw-Pinterest

Tangy Herb Coleslaw

Dressing
¼ cup extra-virgin olive oil
1/3 cup unseasoned rice vinegar
2 tbs. low-sodium soy sauce
1 tbs. agave nectar (or honey)
1 tbs. Dijon mustard
3 garlic cloves, minced or pressed

Salad
10 oz. power slaw (or a blend of shredded carrots, broccoli, Brussels Sprouts, cabbage, kale, or any mixture of these)
7 oz. shredded coleslaw mixture (1/2 the 14-oz. bag)
4 green onions, chopped
½ cup cilantro leaves, chopped
½ cup mint leaves, chopped
¼ cup basil leaves, chopped
¼ cup pumpkin seeds

In a large bowl, whisk together all of the ingredients for the dressing. Add in the ingredients for the salad except for the pumpkin seeds. Toss to coat, then top with the seeds.

This can be served cold or at room temperature!

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2 Comments

  1. Sharon Staffed
    May 23, 2020 / 9:26 am

    Thought I had all the ingredients and figured out that I only had a bit of seasoned rice vinegar. Decided to use that and supplement with apple cider vinegar. Seems to be good when I tasted.

    • Pineapple House Rules
      Author
      May 23, 2020 / 11:12 am

      Perfect! I’m glad that substitute worked! I bet it will be delicious.

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