Cilantro Lime Cabbage Slaw is a bright, fresh salad made with green cabbage, scallions, and cilantro tossed in a simple lime and olive oil vinaigrette. Serve over Black Bean and Quinoa Tacos or Pinto Bean Enchiladas.
Easy Mayo-Free Coleslaw
I like this recipe because it is an easy side dish that pairs well with a variety of Mexican-inspired meals. I have also recently started using it as a topping for tacos, and my family agrees it is a nice upgrade from lettuce.
If you have made my Mexican Slaw, this is a similar vibe with the same bright cilantro lime flavor. The main difference is that the Mexican Slaw has jalapeño, which gives it a little heat. This is the milder, all-green version.
Ingredients for Cilantro Lime Cabbage Slaw
Here’s what you will need. Exact amounts are listed in the recipe card below.
- Lime Juice – The citrus base of the dressing.
- Olive Oil – Adds a subtle richness that balances the acidity of the lime juice.
- Kosher Salt – To balance the vinaigrette.
- Green Cabbage – Thinly sliced for the best texture. Use a mandoline for the most uniform, even cut.
- Scallions – Also known as green onions, scallions add a mild, fresh onion flavor.
- Cilantro – Fresh cilantro brings an earthiness to the salad that pairs naturally with the lime.
- Lime Zest – The zest of one lime adds a bright finish.
How to Make Cilantro Lime Cabbage Slaw
Prep: 10 min | Rest: 15 min | Total: 25 min | Servings: 6
Cuisine: Mexican
STEP ONE: Make the Dressing. In a small bowl, whisk together the lime juice, olive oil, and kosher salt until well combined. Set aside.
STEP TWO: Combine the Slaw. Add the cabbage, scallions, and cilantro to a large mixing bowl. Toss to combine.
STEP THREE: Dress the Slaw. Pour the dressing over the cabbage mixture and toss until the vegetables are evenly coated.
STEP FOUR: Rest and Serve. Let the slaw stand for 15 minutes. Sprinkle with lime zest, adjust seasoning to taste, and serve.
Frequently Asked Questions
Yes, partially. The slaw is best within a few hours of making it. The cabbage will continue to soften as it sits and release moisture into the dressing. If making ahead, store the dressing separately and toss just before serving.
Yes. Red cabbage works well here and adds a striking color. The flavor is slightly more peppery than green cabbage but pairs just as well with the lime and cilantro dressing.
Yes. Thinly sliced red onion, shredded carrot, or thinly sliced jalapeño all work well and can be added with the cabbage in Step Two.
Storage
Store in an airtight container in the refrigerator. The slaw is best eaten the day it is made as the cabbage will continue to soften and release moisture as it sits.
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Cilantro Lime Cabbage Slaw Recipe
Ingredients
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- 6 cups green cabbage thinly sliced
- ¼ cup scallions thinly sliced
- ¾ cup cilantro chopped
- 1 teaspoon lime zest
Instructions
- In a small bowl, whisk together the lime juice, olive oil, and kosher salt until well combined. Set aside.
- Add the cabbage, scallions, and cilantro to a large mixing bowl. Toss to combine.
- Pour the dressing over the cabbage mixture and toss until the vegetables are evenly coated.
- Let the slaw stand for 15 minutes. Sprinkle with lime zest, adjust seasoning to taste, and serve.
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