Cilantro Lime Coleslaw - Simply Scratch (2024)

May29

Cinco de Mayo, , Recipes, Salads, Side Dishes// 15 Comments

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 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.

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

To Make This Cilantro Lime Coleslaw You Will Need:

for the dressing:

kosher salt – Enhances the flavors in the dressing.
lime juice – Adds acidity and bright citrus flavor.
honey – Lends a touch of sweetness.
olive oil – Adds richness and flavor.

for the slaw:

green cabbage – Lends crunch and color.
purple cabbage – Lends crunch and color.
cilantro – Gives the slaw bright flavor and color.
carrots – For a pop of color and crunch.
green onions – Lends a mild onion flavor.
jalapeño – This adds a mild to spicy pepper flavor, but is optional.

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.

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.

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.

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.

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!

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4.46 from 55 ratings

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Yield: 16 servings

Cilantro Coleslaw

Prep Time: 10 minutes mins

Total Time: 10 minutes mins

Ingredients

Vinaigrette:

kosher salt, to taste
1/3 cup fresh lime juice
1½ 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

Equipment

Julienne Peeler

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

Author: Laurie McNamara

Course: Quick & Easy, Side Dishes

Cuisine: American

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

This post may contain affiliate links.

Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon »
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Cinco de Mayo Recipes Salads Side Dishes

posted May 29, 2024by Laurie McNamara

15 Comments / Leave a Comment »

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15 comments on “Cilantro Lime Coleslaw”

Kindra — September 12, 2016 @ 9:32 pm Reply

Hilarious post. Man, I love that movie too. I finally got a VW Cabrio when I was 30, about 14 years too late. And now I’m 43 (womp, womp).
AmberS — February 22, 2017 @ 6:50 pm Reply

This movie is on regular rotation in my Netflix queue. Love it! Can’t wait to try the slaw.
- Laurie McNamara — February 24, 2017 @ 8:23 am
  
  I could never get sick of that movie!! I hope you enjoy the recipe, Amber!
Dana Shepka — June 22, 2019 @ 6:53 pm Reply

This slaw was delicious! I used honey instead of agave and it worked just fine. So fresh!
Arlene Rossow — July 20, 2019 @ 11:16 pm Reply

I just made the salad and it seemed like something was missing. It was fresh etc. but something was missing with the flavor.
- Laurie McNamara — July 24, 2019 @ 10:21 am
  
  Hi Arlene! Sometimes when I notice that in a recipe, I add a pinch of salt or a squeeze of lime or lemon. Thanks for taking the time to make this recipe
- Kika — March 21, 2021 @ 5:36 pm
  
  Since there’s already lime in this, and classic Asian recipes often include ginger and sesame, I bet if you substituted some or all of the olive oil for toasted sesame oil and added a little ginger and maybe a tiny bit of seasoned rice vinegar, you’d find what you’re looking for. Also: sprinkled sesame seeds.
  But, what I love about the recipe posted here is that you don’t need any Asian-specific ingredients. Even if you don’t keep sesame oil around, or fresh ginger, anyone who doesn’t really prepare Asian cuisine could still manage this.
  I love cilantro forever. All my favorite cuisines use it: Mexican, Thai, Indian.
  Thanks for sharing this recipe. I’m going to use a little toasted sesame oil, but I bet it’s tasty either way. 🙂
Jen — November 15, 2019 @ 5:46 pm Reply

Absolutely addicting!!!
- Laurie McNamara — November 19, 2019 @ 7:57 am
  
  Yay! I’m so glad, Jen!
Meredith stacy — November 16, 2019 @ 3:14 pm Reply

I grew up in Hawaii and now almost 70 in Colorado I love this kind of food I’m not sure what is in your cookbook. Can I see a bit of it.
Meredith Stacy
- Laurie McNamara — November 19, 2019 @ 7:51 am
  
  Hi Meredith! There’s a link under the cookbook tab at the top of this site. Clicking on the amazon link and select preview. 🙂
Ashley — March 21, 2020 @ 1:43 pm Reply

This was literally one of the best Pinterest recipes I’ve tried! It was a great way to use up veggies that were about to go bad. I added roasted peanuts on top for a Thai flavor. Sooo good!
- Laurie McNamara — March 21, 2020 @ 8:51 pm
  
  I’m so happy to hear that, Ashley!
Betty — August 14, 2020 @ 9:20 pm Reply

The recipe sounds delicious and mouthwatering. Can’t wait to make it!
- Laurie McNamara — August 19, 2020 @ 8:14 am
  
  Enjoy!