Cilantro Lime Slaw
Cilantro lime slaw is a crisp, fresh cabbage slaw made with lime juice, cilantro, jalapeño, and a light no-mayo dressing. It’s crunchy, tangy, and perfect for tacos, grilled meats, sandwiches, and bowls.
Servings: 6 servings
Ingredients
- 2 cups finely shredded green cabbage or slaw mix
- ½ cup finely shredded purple cabbage
- ¼ cup finely chopped cilantro
- 1 small jalapeño minced
- 1 tablespoon finely chopped red onion optional
- Juice of 1 lime
- 1 tablespoon apple cider vinegar
- 1 tablespoon avocado oil or neutral oil
- ½ teaspoon honey
- ¼ teaspoon kosher salt plus more to taste
- Freshly cracked black pepper to taste
Instructions
- Add the green cabbage, purple cabbage, cilantro, jalapeño, and red onion to a large bowl.
- Add the lime juice, apple cider vinegar, avocado oil, honey, salt, and black pepper. Toss until everything is evenly coated.
- Let the slaw sit for 10–15 minutes before serving.
- Toss again, then taste and add more lime juice, salt, or honey if needed.
Video
Notes
- For less heat: Remove the seeds and ribs from the jalapeño before mincing it.
- Using bagged slaw: A bagged cabbage slaw mix works well. I prefer one that is mostly cabbage rather than heavily mixed with carrots.
- Make ahead: The slaw can be made up to 1 day ahead and refrigerated. The cabbage will soften somewhat as it sits.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The texture is best within the first 1–2 days.
- Do not freeze: Freezing will ruin the crisp texture of the cabbage.
Nutrition
Serving: 0.5cup | Calories: 36kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 104mg | Potassium: 83mg | Fiber: 1g | Sugar: 2g | Vitamin A: 181IU | Vitamin C: 19mg | Calcium: 18mg | Iron: 0.3mg