Cole slaw with cilantro and garlic, a fresh and delicious alternative to the traditional mayo slaw

by Craig Hartranft on October 20, 2015

in Recipes

Cole Slaw with cilantro and sauteed garlicI stumbled across this ‘different’ recipe for slaw salad in a grocery store flyer. There’s no mayonnaise, traditional white vinegar, paprika, celery seed or some combination of these ingredients. The garlic gives the salad some bite, and a smoky flavor. The cilantro brightens the whole salad for a fresh feeling.

After several tries, I discovered the slaw needed more garlic (but I love garlic). And while we’re boosting the flavor, why not add a little fresh green onion. Upping the quantity of cilantro also works. To make the dish even easier for busy cooks, let’s use some prepackaged slaw to save time. Fresh Express’ 3-Color Delie Cole Slaw is more than adequate to the task.

This alternative slaw is delicious and good as a side or fun to try on your homemade deli-style sandwich concoction.


  • 3 tablespoons extra-virgin olive oil
  • 3 large garlic cloves, thinly sliced
  • 2-3 stalks green onion, chopped
  • 2 tablespoons white wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 3-4 tablespoons chopped fresh cilantro
  • 1 Package Fresh Express 3 Color Deli Cole Slaw (see Options to make your own)


  1. In a skillet heat olive oil until shimmering. Add garlic and onion, reduce heat, and cook until garlic becomes light brown: about three minutes. Set aside.
  2. In a small bowl combine white wine vinegar, lemon juice, salt, and pepper: whisk together.
  3. Add oil, garlic, and onion mixture and whisk again.
  4. In a large bowl, put in 1/2 bag of slaw mix; add 1/2 of the marinade and toss together. Repeat for the additional slaw.
  5. Refrigerate for 1 hour, better if overnight.
  6. Prior to serving, add cilantro and toss well.
  7. Add additional salt and/or pepper to taste.


To make your own slaw mix, prepare the following: 1/2 head green cabbage, thinly sliced (about 3 cups); 1/2 head purple cabbage, thinly sliced (about 3 cups);  1/2 – 1 Cup carrot, shredded