Chimichurri Slaw

Bowl of sliced carrots and cabbage topped with a green sauce and fresh parsley.

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5 from 27 votes

Prep Time15

Total Time15

Servings:

Calories: 158kcal

Ingredients

8 cups pre-chopped coleslaw mix or a combination of 6 cups shredded cabbage and 2 cups chopped carrots

Chimichurri (You Need ½ cup- half a batch)

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

Instructions

Add all of the Chimichurri ingredients to a bowl and blend to your desired consistency using a hand blender. Alternatively, combine everything in a food processor or blender.
In a large bowl, mix together your chopped vegetables (if not using a pre-chopped mix). Add ½ cup of Chimichurri, and toss until evenly coated.
Taste and add additional sauce to taste. Top with any garnishes and serve.

Notes

Leftovers

Dressed leftovers of this slaw can be kept in an airtight container in the refrigerator for 1-2 days. Undressed, the slaw and chimichurri can be stored separately in the refrigerator for up to 4 days.

*Nutrition calculated on 2 cups of slaw with 2 tablespoon of Chimichurri per serving

Nutrition