How I learned this recipe 👩🏻‍🍳

This isn’t your ordinary coleslaw—it’s Irish Coleslaw with a Jilly twist you won’t regret! No mayo here, just bold, zesty flavors that will have you rethinking everything you thought you knew about slaw. My friends have been clamoring for this recipe, and today, I’m finally sharing it with you! I’ve added my own secret ingredients to kick it up a notch, making it a crave-worthy, crowd-pleasing favorite. One bite, and you’ll taste the difference—cleaner, crunchier, fresher, and downright delicious.

Going Nuts for Peanuts 🥜🥜

The California Journey! 🥜

This journey started at Tam O’Shanter’s, a legendary Irish restaurant in Glendale, CA, where I first fell in love with coleslaw—thanks to the unexpected magic of peanuts and Italian dressing. The combination was a total game-changer, proving that coleslaw could be so much more than just a side dish. While you can find Tam O’Shanter’s original recipe online, you won’t find my special twist anywhere else. So go ahead, ask yourself—after a little Jilly magic, is this even coleslaw anymore? You decide! 👩🏻‍🍳

~Zesty 🥗

With crunchy cabbage, a zesty Italian dressing, and just the right balance of tang and crunch, it’s not only a delicious cleaner taste but also packed with nutrients. Cabbage is loaded with fiber, vitamins C and K, and antioxidants, making this a guilt-free way to add a refreshing crunch to any meal. Whether you shred your own for peak freshness or grab a pre-shredded bag for convenience, this coleslaw comes together in minutes and is the perfect companion for grilled meats, sandwiches, or even as a snack on its own. One bite, and you’ll wonder why you haven’t been making it this way all along!

Best Irish Coleslaw Recipe – Let’s get shredded!

Jill

Best Irish Coleslaw is delicious!

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Prep Time 35 minutes mins

Total Time 45 minutes mins

Cuisine American

Servings 4 people

Calories 164 kcal

Equipment

• 1 Vegetable Slicer/Shredder ** This is Optional – use straight twin blades
• 1 Large Mixing Bowl Large enough to toss cabbage
• 1 Chef's Knife
• 1 Small Bowl
• 1 Large Chopping Block

Ingredients

  

• 2 C. Red Cabbage
• 2 C. Green Cabbage
• 1/2 C. Chopped Green Onions including tops
• 1/2 C. Green Pepper
• 1/2 C. Red Pepper
• 1/2 C. Shredded Baby Carrots
• 1/4 C. Cilantro
• 1 C. Celery
• 1/4 C. Cracked Pepper
• 1/3 C. Italian Dressing Option: I use Newman's Own Family Recipe Italian (this is not creamy)
• 1/4 C. Salted Whole or Half Peanuts
• 1/2 Tsp Salt
• 1/4 Tsp Pepper

Instructions

 

• Remove outer leaves of cabbage and rinse with cold water, let drain.
• Wash green onions, green pepper red pepper, celery and cilantro, let drain.
• Cut each cabbage in half through the core, then cut each half into quarters, removing the core at an angle.
• * If using a Chef's knife, slice each quarter into thin even strips by cutting lengthwise along the flat side. Strips should be uniform.
• * If using a vegetable or cabbage slicer, cut pieces large enough to fit comfortably within the slicers cutting area. Strips should be uniform.
• Toss cut cabbage in large mixing bowl.
• Add medium to small diced green onions, green pepper, red pepper, and celery in with cabbage.
• Chop cilantro and set aside.
• ** Chill for 1/2 hour is optional
• Lightly Toss all ingredient together
• Add salt and pepper
• Add Italian Dressing
• Lightly Toss!
• Add Peanuts and toss for last time.

  (if transporting, I sometimes wait to add peanuts after arriving at my destination, up to you!)

Notes

Total Calories: 164, Calories from Fat 114, Total Fat 12.7g. If you make your own dressing, I suspect you can cut down on calories. 

 

Keyword Cabbage,, peanuts, salad, side dish, summer dish