Sister-in-law Slaw



  • 1 medium white cabbage finely shredded (you can use a bag of pre-cut cabbage too)
  • 15 green onions, finely chopped
  • 1 red Thai chili pepper, seeded and finely chopped
  • 1 cup coarsely chopped fresh mint leave. Remove leaves from stems before chopping.
  • 1/2 cup coarsely chopped parsley (flat or curly, whichever you like)
  • 1/2 cup coarsely chopped fresh cilantro


  • 1/4 cup fresh squeezed lemon juice
  • 1/2 cup avocado oil
  • 1 tsp dry mustard powder

Combine these 3 ingredients in a jar and shake to mix.


Yield: 8 servings

  • In a large bowl combine cabbage, green onions, herbs and chili pepper. Toss until well mixed.
  • Pour dressing over salad and toss to combine.
  • Chill in fridge before serving….it’s even better the second day.


Thinking of summer? This coleslaw is just what you need.

Coleslaw is a summer favourite, and this recipe has the full flavour of summer with fresh mint and lemon juice. My sister-in-law always made this salad when she came to visit, in 2008 she sent me the recipe and I have been making it ever since. The original recipe calls for peanut oil, but it is just as amazing by swapping out the peanut oil for avocado oil.

This is a simple and quick recipe that makes 8 servings, so you will have leftovers for lunch throughout the week.

Nutrition Facts

Amount Per Serving

Fat 15.2 g
Carbohydrates 2.7 g
Fiber 0.9 g
Protein 0.6 g
Washed cabbage and chopped green onions
Mint leaves removed from stalks
Chopping Thai chili pepper
Ready to be tossed

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