Zesty Cilantro Lime Coleslaw (No Mayo!)
This Cilantro Lime Coleslaw recipe is everything a summer side dish should be: crisp, tangy, fresh, and incredibly easy to throw together. Whether you’re topping fish tacos or prepping a vibrant side for your next BBQ, this healthy side dish delivers bold flavor and bright color in every bite.
Servings: 4 -6 as a side dish
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.