Easy Cilantro Slaw

Name: Easy Cilantro Slaw
Ingredients: 2 teaspoons Dijon mustard; Black pepper; ¼ teaspoon salt; 1 garlic clove, grated; 1 tablespoon toasted sesame oil; Juice of 1 lemon; ¼ cup olive oil; 1 tablespoon white miso paste; 1 tablespoon rice vinegar; 1 large handful cilantro, chopped; 2 cups shredded green cabbage; 1 cup shredded red cabbage; ½ cup sprouts; ¾ cup shredded carrots

Posted:January 13, 2026 | Categories: Recipes | Tags:Add me to a bowl salad

Easy Cilantro Slaw

Rated 4.5 stars by 2 users

This is the easiest salad ever. It’s almost completely no-chop; the only part that requires chopping is the cilantro. All the energy goes into the dressing, which is so easy to whisk together in just a few minutes. I was so excited (and tired) when I saw the display of shredded cabbage and veg at H Mart—I bought armfuls to make this week’s salads a breeze. This would be a great salad to serve with tacos or as an easy dinner side, and would be even better in a bowl the next day. (I’ve said it before, I’ll say it again.)

If you can’t find individually packaged shredded cabbage at your store, use 1 small head of cabbage and 2 carrots, then shred the cabbage with a Y peeler and grate the carrots. You can also make it with a cole slaw mix—just toss the dressing packet if it comes with one.

Cook Mode

Ingredients

For the dressing

2 teaspoons Dijon mustard
Black pepper
¼ teaspoon salt
1 garlic clove, grated
1 tablespoon toasted sesame oil
Juice of 1 lemon
¼ cup olive oil
1 tablespoon white miso paste
1 tablespoon rice vinegar
1 large handful cilantro, chopped

For the salad

2 cups shredded green cabbage
1 cup shredded red cabbage
½ cup sprouts
¾ cup shredded carrots

Directions

Combine the mustard, pepper, salt, garlic, sesame oil, lemon juice, olive oil, miso, and rice vinegar in a large bowl and whisk until smooth. Taste and adjust seasonings as needed, then stir in the cilantro.
Add the cabbage, sprouts, and carrots to the bowl. If you want smaller pieces, use kitchen shears to cut them up in the bowl.
Stir the slaw well to coat the veggies with dressing. Serve immediately, and store any leftovers in an airtight container in the fridge for up to 4 days.

What You'll Need

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