Red Capsicum Coleslaw

    1 hour 15 minutes

    This is a Latin-inspired coleslaw dressed with lemon and olive oil. It's great side salad for any occasion or with leftover barbecued meat in tortilla wraps.

    18 people made this

    Serves: 12 

    • 1 bunch fresh coriander
    • 1 red capsicum
    • 7 tablespoons extra virgin olive oil
    • 4 lemons, juiced
    • 1 dash salt
    • 1 large head cabbage, shredded
    • 2 small tomatoes, chopped

    Preparation:15min  ›  Extra time:1hour chilling  ›  Ready in:1hour15min 

    1. Place the coriander, red capsicum, olive oil, lemon juice and salt in a food processor, and process until coriander and capsicum are finely chopped.
    2. In a large bowl, gently toss the coriander mixture, cabbage and tomatoes. Refrigerate at least 1 hour before serving.

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    Reviews in English (12)


    I have been dying to find this recipe - thank you for posting!!! They have an El Salvadorean restaurant in town - and they put it on there pupusas - yummy!!!  -  29 Sep 2008


    Good! Very similar to what we had in Costa Rica  -  29 Sep 2008


    Was very good, a healthier way to eat cabbage than the mayo based coleslaw. Something seemed like it was missing, but it was very good. My husband took the left overs to work for lunch. Thanks for the recipe. I will make this again.  -  29 Sep 2008