Eat Your Vegetables: Cole slaw

Advocate staff photo by ARTHUR D. LAUCKCole Slaw With Cilantro offers a nice change from the traditional slaw with mayonnaise. Pair it with chicken or fish.
Advocate staff photo by ARTHUR D. LAUCKCole Slaw With Cilantro offers a nice change from the traditional slaw with mayonnaise. Pair it with chicken or fish.

Corinne Cook

If you like cilantro, you will like Cindy Schexnayder’s coleslaw recipe. Schexnayder, a native of Baton Rouge now living in Austin, Texas, makes her coleslaw using cabbage, cilantro, jalapeƱo, lime and Italian or Romano cheese dressing.

Cilantro is a staple in most Texas homes. This slaw has a fresh and unusual flavor and is a nice change from mayonnaise-based slaw.

Cilantro or “Chinese parsley” are the leaves of the coriander plant. The fresh, lacy leaves are used in cuisines of Mexico, India and the Orient and especially for spicy dishes. Though popular, many turn up their noses to this pungent herb but the flavors do meld well in this salad.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.