cabbage salad

A New Twist on Coleslaw

This is yet another recipe taken from Cat’s bag of tricks at Things My Belly Likes, called Cilantro Balsamic Coleslaw. I liked it. When it was fresh. I made about 4-5 servings and it wasn’t so good leftover. So my tip would be, make what you plan to eat. Don’t make extra. It didn’t keep as well as our version of coleslaw dressing, which I have to admit, Don liked just a tad better. BUT, we enjoyed the experience of making something different and trying some new flavors. As always. 🙂

Ingredients – again I would suggest cutting down these measurements if you’re only making it for two

  • 2 cups green cabbage (I’ve never bought green cabbage before; thankfully, it is labeled green cabbage at the store)
  • 1 stalk celery
  • 1 carrot
  • 3 tbsps fresh cilantro
  • 1 tbsp sour cream
  • 2 tsps balsamic vinegar
  • 1 tsp sesame oil

Chop up your cabbage, roughly. I bought the smallest head on the shelf and used about half.


Toss it all in a bowl big enough to mix everything well. Peel and shred your carrot into the bowl. Chop or shred your celery.

Whisk the vinegar, sour cream, and oil together. Roughly chop the cilantro and add to the dressing.


Mix it all together and enjoy!


I thought it made for a very pretty dish too!

Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious. 
~ Ruth Reichl