Chimichurri Slaw

Swap out your classic coleslaw recipe for this Chimichurri version! A great side dish or topping for tacos, burrito bowls and more.

– 8 cups pre-chopped coleslaw mix or a combination of 6 cups shredded cabbage and 2 cups chopped carrots Chimichurri (1/2 Cup) – 1 bundle fresh parsley – ½ cup extra virgin olive oil – 2 tablespoon red wine vinegar – 4 cloves garlic – 1 teaspoon fine sea salt – 1 teaspoon dried oregano – ½ teaspoon black pepper – ¼-1/2 teaspoon red pepper flakes




Place all of the ingredients in a bowl and use an immersion blender to blend smooth or process in a food processor or high speed blender.

Make Chimichurri.



In a large mixing bowl, combine the cabbage, carrots and any other vegetables being used. Pour the chimichurri on top and stir until evenly coated.


– Red Onions – Snap Peas – Bell Pepper – Cucumber – Radishes – Cilantro – Green Onions

Add More Veggies

"Yum! This slaw is so fresh and tasty."

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