This Cilantro Lime Coleslaw is fresh, crisp and full of flavor! Thinly sliced green and purple cabbage, julienned carrots, green onion, jalapeño, lots of fresh cilantro is tossed in a simple citrusy lime vinaigrette. Yields about 8 cups.

Cilantro Lime Coleslaw

Cilantro lime anything has me in a choke hold.

I’m an absolute addict and, in my opinion, a recipe can never have too much cilantro. What I love most about this slaw (besides the dressing)  is that it’s quick to prepare and fresh and flavorful! I make this all the time because it’s great in fish or shrimp tacos, in rice bowls, as a side to just about anything grilled and of course, delicious all on it’s own.

Cilantro Lime Coleslaw

If you love cilantro like I like cilantro, then you will love this quick and easy cilantro lime coleslaw!

Cilantro Lime Coleslaw ingredients

To Make This Cilantro Lime Coleslaw You Will Need:

for the dressing:

  • kosher saltEnhances the flavors in the dressing.
  • lime juice  – Adds acidity and bright citrus flavor.
  • honeyLends a touch of sweetness.
  • olive oilAdds richness and flavor.

for the slaw:

  • green cabbageLends crunch and color.
  • purple cabbageLends crunch and color.
  • cilantroGives the slaw bright flavor and color.
  • carrotsFor a pop of color and crunch.
  • green onionsLends a mild onion flavor.
  • jalapeñoThis adds a mild to spicy pepper flavor, but is optional.

lime dressing

In a glass jar or small bowl, measure and add a few pinches of kosher salt (about 1/2 teaspoon or to taste), 1/3 cup freshly squeezed lime juice, 1-1/2 teaspoons honey (I usually eyeball this) and 2 tablespoons olive oil. Whisk to combine.

prepped veggies in bowl

In a large bowl, add 3 cups each green and purple cabbage. Again, I just eyeball this – which is about 1/2 a medium head of both cabbages. Next add in 2 carrots that have been peeled and  julienned (julienne peeler linked in printable recipe), 4 sliced green onions and a whole lot of coarsely chopped fresh cilantro, about 1/2 cup.

toss to coat

Grab tongs to toss everything together. Give it a taste test and season with a more salt if needed.

I like to let this sit for about 20 minutes to allow the salt to draw out moisture and flavor. Then I give it a toss right before serving.

Cilantro Lime Coleslaw

What Goes With Cilantro Lime Coleslaw?

  • Add it to fish or shrimp tacos.
  • Serve in in a rice bowl with chicken or salmon.
  • Tuck into your favorite lettuce wraps. I looove this recipe.
  • A light side to grilled meat.

Making This Slaw In Advance?

If making this slaw in advance, keep the dressing separate (at room temp) while storing the slaw in the fridge. Remove and toss together 20 minutes before serving.

Cilantro Lime Coleslaw

Enjoy! And if you give this Cilantro Lime Coleslaw recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Cilantro Lime Coleslaw

Cilantro Lime Coleslaw
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Yield: 16 servings

Cilantro Coleslaw

This Cilantro Lime Coleslaw is fresh, crisp and full of flavor! Thinly sliced green and purple cabbage, julienned carrots, green onion, jalapeño, lots of fresh cilantro is tossed in a simple citrusy lime vinaigrette. Yields 8 (1-cup) servings or 16 (1/2-cup) servings.

Ingredients

Vinaigrette:

  • kosher salt, to taste
  • 1/3 cup fresh lime juice
  • teaspoons honey
  • 2 tablespoons olive oil

Slaw:

  • 3 cups thinly sliced green cabbage
  • 3 cups thinly sliced purple cabbage
  • 1/2 cup finely chopped cilantro
  • 2 carrots, peeled and julienned
  • 4 green onions, thinly sliced
  • 1 medium jalapeño, seeded and finely diced

Instructions 

MAKE THE DRESSING:

  • In a jar or bowl, add a pinch or two of salt (about 1/2 teaspoon), the lime juice, honey and olive oil. Whisk to combine.

MAKE THE SLAW:

  • In a large bowl, add the sliced cabbage, cilantro, carrots, green onion and jalapeño (if using).
  • Pour in dressing and toss well to combine. Taste and season with more salt if needed. Let it sit for about 15 to 20 minutes before serving.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
RECIPE NOTE: If making this slaw in advance, keep the dressing separate (at room temp) while storing the slaw in the fridge. Remove and toss together 20 minutes before serving.
Serving: 0.5cup, Calories: 32kcal, Carbohydrates: 4g, Protein: 1g, Fat: 2g, Saturated Fat: 0.3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Sodium: 13mg, Potassium: 107mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1549IU, Vitamin C: 18mg, Calcium: 19mg, Iron: 0.3mg

This recipe was originally posted on September 5, 2016 and has been updated with clear and concise instructions, new photography and helpful information.