Why You’ll Love This Cilantro Lime Coleslaw Recipe
If you’ve ever been let down by soggy, flavorless deli slaw, you’re not alone. I created this easy cilantro lime slaw to solve that problem. And to show just how crisp, fresh, and versatile cabbage can be. Like my quick Asian slaw, this slaw with a zesty lime-forward dressing made from high-quality extra-virgin olive oil, skips the mayo and comes together in under 15 minutes.
It’s one of my most-used warm-weather recipes. Whether you’re serving tacos, grilled chicken, or pulled pork, this slaw brings brightness and crunch. Many of my students call it their “fridge slaw” – they prep a big batch on Sunday and enjoy it all week in burrito bowls, sandwiches, and as a healthy side dish.
Best of all? No sogginess here. I’ll walk you through how to keep the cabbage crisp for days. Try it with my blackened wild salmon tacos or with grilled fish tacos for the ultimate taco night combo.
Ingredients You’ll Need
- Green or purple cabbage: I love using a mix for color. Cabbage brings crunch, fiber, and vitamin C to the table.
- Carrots: Grated for natural sweetness and vibrant orange color.
- Scallions: Milder than red onions, but feel free to swap for more bite.
- Jalapeño: Adjust heat by seeding or leaving them in. Adds the perfect zip.
- Fresh cilantro: The hero of this slaw! Use bright, unwilted leaves.
- Fresh lime juice: Always freshly squeezed. Bottled won’t do it justice.
- Unrefined, cold-pressed extra-virgin olive oil: Adds richness and helps balance the acidity from the lime. This high-quality oil rounds out the dressing and lightly coats the cabbage for better flavor and texture.
- Sea salt: Enhances everything and helps cabbage absorb dressing.
How to Make Cilantro Lime Slaw
Step 1: Core and thinly slice the cabbage using a mandolin or sharp knife. Grate the carrot, slice the scallions, mince the jalapeño, and chop the cilantro. Toss it all together in a large bowl.
Step 2: Add fresh lime juice, extra-virgin olive oil, and fine grain sea salt to the slaw mixture. Mix thoroughly and let it sit for at least 10 minutes to allow the cabbage to soften slightly and absorb the flavors. Taste and adjust seasoning if needed.
Recipe Tips and Variations
- Want it creamy? Stir in a spoonful of mayo or chipotle mayo. It creates a deliciously creamy cilantro lime coleslaw without overwhelming the brightness. Or add avocado, like I do in this creamy cabbage and avocado slaw recipe (no mayo).
- Short on time? Grab a bag of coleslaw mix – no shame in that!
- Need crunch? Add diced jicama or sprinkle toasted pepitas on top before serving.
- Taco night tip: Leave some seeds in the jalapeño for extra kick when pairing with spicy shrimp or grilled fish.
- Meal prep tip: Make a double batch and enjoy all week. It gets even better on day two.
Looking for another version? Try my Jicama Slaw recipe, it’s got crunch and cooling flavor.
Storage Tips
Unlike many slaws, this one actually improves with a little time. The shredded cabbage softens slightly without going limp, and the flavors (especially the lime and olive oil) meld beautifully.
Keep in an airtight container in the fridge for 3-4 days. It’s best after 2 hours chilled, making it a fantastic make-ahead side dish for entertaining. This refreshing cabbage salad is perfect for warm weather gatherings, from Memorial Day barbecues to Taco Tuesday cookouts.
Recipe FAQs
Yes! It’s even better after 2-3 hours in the fridge. The lime juice gently softens the cabbage while keeping a nice crunch.
Thinly slice the cabbage and dress it lightly with fresh lime juice and olive oil. Avoid overdressing and wait to add any crunchy toppings until just before serving.
It’s mild with seeded jalapeño. Leave the seeds in or add chili flakes for more heat. For less spice, skip the jalapeño entirely.
It’s a natural fit with tacos, especially fish or shrimp, but it’s also amazing on pulled pork sandwiches, with grilled salmon, or in grain bowls.
This tangy slaw is a summer essential in my kitchen. It’s light, bright, and flexible enough to pair with almost anything. With fresh ingredients, simple prep, and a flavor that keeps getting better, this easy side dish is one you’ll reach for again and again.
I’d love to hear how you enjoy this recipe! Did you try a creamy twist with chipotle mayo? Add diced mango or avocado? Maybe topped it on fish tacos or stuffed it in a burrito bowl? Leave a comment below and tell me how you made it your own. Your ideas always inspire future variations!
More Crunchy Salad Recipes
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Zesty Cilantro Lime Coleslaw (No Mayo!)
Ingredients
- ½ medium-large green cabbage or purple cabbage or a combination
- 1 large carrot, grated
- 3 scallions, white and light green parts, thinly sliced
- 1 jalapeno chile, seeded* and finely diced (optional, especially if you don’t like heat)
- ¾ – 1 cup cilantro leaves and tender stems, chopped
- 3 Tablespoons freshly squeezed lime juice
- 3 Tablespoons, unrefined, cold pressed extra-virgin olive oil
- ½ teaspoon fine grain sea salt
Instructions
- Core the cabbage and slice very thinly. I used a mandoline, but a sharp knife works perfectly well. Place in a large bowl with the grated carrot, scallions, jalapeno and cilantro. Toss to combine.
- Add the lime juice, olive oil and salt to the cabbage mixture and combine well. Taste for seasoning.
Notes
- Want it creamy? Stir in a spoonful of mayo or chipotle mayo. It creates a deliciously creamy cilantro lime coleslaw without overwhelming the brightness. Or add avocado, like I do in this creamy cabbage and avocado slaw recipe (no mayo).
- Short on time? Grab a bag of coleslaw mix – no shame in that!
- Need crunch? Add diced jicama or sprinkle toasted pepitas on top before serving.
- Taco night tip: Leave some seeds in the jalapeño for extra kick when pairing with spicy shrimp or grilled fish.
- Meal prep tip: Make a double batch and enjoy all week. It gets even better on day two.
Like this recipe? Rate & comment below!
Made this salad tonight for dinner. The lime really popped the flavor, and this is going to be my go to slaw recipe!
Great to hear! It goes with everything!
This is delicious! Have made it several times this summer and my whole family loves it and it is so “quick an easy”
Thanks Pamela!
The best kind of recipe!