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+ servings
two dishes of Peruvian Coleslaw

Peruvian-Style Coleslaw

This slaw may be prepared a day in advanced. The longer it's allowed to sit the deeper the flavors will be.
Course Accompaniments
Cuisine South American
Prep Time 15 minutes
Total Time 45 minutes
Servings 8 servings


  • 2 lbs green cabbage about 6 cups, or a mix of purple and green cabbages, shredded
  • 2 large carrots shredded
  • 1 clove garlic chopped
  • 1/2 large onion 1 cup, chopped
  • 1 medium red bell pepper about 1 1/4 cup, chopped
  • 1/2 jalapeño pepper 1 tbsp, deseeded and roughly chopped- optional
  • 1 bunch cilantro 1 cup, chopped
  • 2 limes juiced (1/4 cup)
  • 1 cup extra virgin olive oil
  • 1 tbsp kosher salt plus more to taste


  • Put the shredded cabbage and carrots into a large large stainless steel,or ceramic, bowl.
  • Add the garlic and onion to the bowl of  your food processor or blender. Pulse them together for 1 minute, then add both of the peppers. Pulse again to break up the peppers.
  • Add the cilantro leaves, and blend this together until the mixture resembles a pico de gallo, or a thick salsa.
  • Now, add the lime juice and the salt. Leave the food processor running as you slowly drizzle in the olive oil.
  • Finally, add the salt to the mixture and pulse for thirty seconds- just to combine.
  • Pour the dressing over the cabbage and carrots. Use a pair of tongs to toss the veggies in the dressing to make sure the veggies are fully coated. Taste and adjust the seasoning by adding more salt, if desired. 
  • Transfer to a non-reactive ceramic or glass bowl, and refrigerate for at least thirty minutes prior to serving. The longer it sits the better the flavors will become.
  • Serve directly from the bowl or dish the coleslaw into four ounce ramekins. This slaw will be great for three days after preparation.