Irish Slaw Dip

Irish Slaw Dip is delicious for a St. Patrick’s Day appetizer! The flavors get better overnight–a dip or salad served with crackers or chips. It’s a fresh creamy, crunchy coleslaw made of cabbage, carrots, cilantro, jalapenos and more! It’s delightful for summer gatherings, barbecues, and pot-luck get-togethers.

Since March is here, and you may be looking for some St. Patrick Day recipes, like our delish Irish Slaw Dip. It’s fun to come up with new Irish recipe ideas. Since we’re such a Mexican-food-loving-family, this twist on my Mexican Slaw Dip, turned Irish Slaw Dip, was a big hit when I served it at a recent party.

Irish Slaw Dip

With St. Patrick’s Day here, we love to serve this coleslaw dip with Pastrami Sauerkraut Crostini or Irish Dark and White Bread Pudding or Guinness Beer Beef Chuck Roast Recipe (that has over 7 million video views). Set out an Irish spread, and your guests will be very happy.

Why I love this recipe

• It’s easy to make, and great for a side dish or a dip with crackers or chips.
• It pairs well with Irish main dishes.
• Serve it on corned beef sliders – so good!

Gather these ingredients

• Savoy cabbage, shredded (about 6 cups)
• Green onions, finely chopped
• Grated carrots
• Red cabbage, shredded
• White onion, grated
• Cilantro, coarsely chopped
• Jalapenos, chopped, do not drain
• Peperoncinis
• Olive oil
• Rice vinegar
• Garlic powder
• Cumin
• Kosher salt
• Fresh ground black pepper

How do you make Irish Slaw Dip?

1. Chop and mix the cabbage, green onions, grated carrots, red cabbage, white onion, and cilantro together in a large bowl. Add the canned chopped jalapeños.
2. In a small food processor, puree the peperoncinis. Add the olive oil, rice vinegar, and seasoning; toss again. Salt and pepper to taste.
3. Mix well and let stand 30 minutes; enjoy with tortilla chips, on top of an entree (like tacos), or as a side salad.

This recipe is so easy, watch the video below. Slice, dice, and mix together. I’ve found that making it in advance makes the flavors even better (and it’s a little softer, than fresh crisp cabbage!)

How do you serve Irish slaw?

I think back to the last 20+ years of making fun breakfasts for our kids on St. Patrick’s Day. Like green pancakes, green waffles, green eggs and ham, fried eggs in pepper rings. Then sending the kids off to school in their “green,” lest they get pinched. :) Fun memories (2005 … wow, look at little Haggis!)

This slaw would be served with other dishes like Corned Beef Sliders, and any other Irish main dish.

We particularly love it as a dip – with your favorite beer. How easy is that?

We also love that you can serve it any time of year. As a dip or a salad, it’s also great served on top of fish (tacos) and your favorite meat (chicken, steak, or pork).

Fresh and light (if you’re watching your calories), and perfect for an Irish party this upcoming week!

Enjoy, Friends!

More Irish recipes:

Irish Cabbage and Bacon [A Spicy Perspective]

Soda Bread to Smile About [A Spicy Perspective]

Irish Corned Beef [RecipeGirl]

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Irish Slaw Dip

This salsa will get better overnight as flavors meld. Delicious for a dip or side salad, or served on top of an entree.

Prep Time: 15 minutes mins

Total Time: 15 minutes mins

Yield: 10 -12

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Ingredients

 

1x2x3x

• 1 head green Savoy cabbage, shredded (about 6 cups)
• 2 green onions, finely chopped
• 1/2 cup grated carrots
• 1/4 cup red cabbage, shredded
• 1 small white onion, grated
• 1 cup cilantro, coarsely chopped
• 1 4 oz. can jalapenos, chopped, do not drain
• 1 cup drained peperoncinis
• 1/2 cup olive oil
• 2 Tbsp. rice vinegar
• 1/2 tsp. garlic powder
• 1 1/2 tsp. cumin
• Kosher salt
• Fresh ground black pepper

Instructions

 

• Chop and mix the cabbage, green onions, grated carrots, red cabbage, white onion, and cilantro together in a large bowl. Add the canned chopped jalapeños.
• In a small food processor, puree the peperoncinis. Add the olive oil, rice vinegar, and seasoning; toss again. Salt and pepper to taste.
• Mix well and let stand 30 minutes; enjoy with tortilla chips, on top of an entree (like tacos), or as a side salad.

Author: Sandy / Reluctant Entertainer

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