Coleslaw with Chimichurri
I started the Specific Carbohydrate Diet a year ago, and have gotten creative with finding yummy recipes that replace the starches in my diet. This dish was inspired by a Green Chef meal – but since I’m on SCD, I could not risk commercially made Chimichurri. After a bunch of research and some trials, I came up with this coleslaw that is tasty, healthy, and legal on the SCD diet.
Enjoy!
Coleslaw with Chimichurri
Persons
7
Serving Size
1 cup
Prep Time
15 minutes
Total Time
15 minutes
Ingredients
Chimichurri
- 1/2 cup olive oil
- 2 Tablespoons red wine vinegar
- 2 teaspoon chopped garlic
- 1/2 teaspoon red pepper flakes
- 3/4 teaspoon dried oregano
- 3/4 teaspoon table salt or 1 teaspoon coarse sea salt
- 1/2 teaspoon ground black pepper
- 1/2 cup packed finely chopped Italian parsley
Coleslaw
- 7 cups of finely chopped cabbage – I like to get a bag of 3 color slaw mix with green cabbage, red cabbage, and carrots
- 1 bunch spring onions, finely sliced
- 1/2 cup sliced almonds
Instructions
- Make the chimichurri. In a 2 cup measuring cup, whisk together the oil, vinegar, garlic, red pepper, oregano, salt, and black pepper. Mix in the parsley.
- Make the slaw. Add the cabbage, spring onions, and almonds to a large mixing bowl. Pour the chimichurri over all and stir until the vegetables are coated with the chimichurri.
Notes
I like to make the Chimichurri several hours or a day ahead of time to let the flavors blend, then make the coleslaw just before serving. That ensures the cabbage stays crisp and crunchy.
© 2026 From the kitchen of Geri Schneider Winters
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