This Cilantro Lime Slaw is one of those side dishes that instantly wakes up your plate.
It’s bright, crisp, and full of flavor—from the peppery jalapeño kick to the zesty lime and herby cilantro.
It’s my go-to for tacos, grilled meats, or just adding a refreshing crunch to any meal.
Why I Love This Recipe
Light, vibrant, and packed with bold flavor
Perfect as a topping, side dish, or taco filler
Comes together in under 10 minutes
No mayo – just fresh ingredients and zingy lime
Naturally vegan, gluten-free, and low-carb
What You’ll Need (Ingredient Highlights)
Green cabbage – Shredded for crunch and structure.
Cilantro – Adds a fresh, herbaceous punch.
Jalapeños – Brings subtle heat and depth (adjust to taste).
Lime juice – The star acid that brightens every bite.
Oil (avocado, olive, or algae) – Helps emulsify and coat the slaw.
Salt, pepper, and sugar – Just enough to balance and season.
Pro Tips Before You Start
Shred the cabbage thinly for the best texture and dressing absorption.
Remove jalapeño seeds for a milder flavor—or keep them for heat lovers.
Let the slaw sit for at least 15 minutes to let flavors meld.
A pinch of sugar can balance the acidity without making it sweet.
Use a salad spinner if washing cabbage and cilantro to keep everything crisp.
How to Make Cilantro Lime Slaw
Step 1: Prep the Vegetables
Remove the cabbage core and finely shred the leaves.
Chop the cilantro (discard stems) and finely dice the jalapeños.
Step 2: Make the Dressing
In a small bowl, whisk together the oil, lime juice, salt, pepper, and a pinch of sugar if using.
Step 3: Toss It All Together
In a large mixing bowl, combine cabbage, cilantro, and jalapeño.
Pour the dressing over the slaw and toss until everything is evenly coated.
Step 4: Let It Rest
Set aside for at least 15 minutes before serving.
This allows the cabbage to soften slightly and the flavors to meld.
What to Serve It With
On top of grilled fish, shrimp, or carne asada tacos
With BBQ ribs, pulled pork sandwiches, or burgers
As a light side to rice bowls or grilled vegetables
Mixed into burritos or wraps for added crunch
Variations / Substitutions
Add thinly sliced red onion or scallions
Mix in shredded carrots or purple cabbage for color
Swap jalapeños for serrano peppers for more heat
Use lemon juice if you’re out of limes
Add a touch of honey or agave for sweetness
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days
Slaw will soften over time but still taste great
Not ideal for freezing—cabbage loses its crunch
Toss again before serving if stored
FAQs
Can I make this slaw ahead of time?
Yes, but it’s best served within a few hours of making for maximum crunch.
Is this slaw spicy?
It has a mild kick from jalapeños, but you can adjust the heat to your liking.
Do I have to use oil?
Yes—oil helps balance the acidity and gives a smoother texture, but you can reduce the amount slightly if needed.
Can I add other herbs besides cilantro?
Sure! Mint or parsley can be added for a fresh twist.
What kind of cabbage works best?
Green cabbage is classic, but Napa or red cabbage also works well.
Is this slaw keto-friendly?
Yes, it’s naturally low in carbs and fits most keto or paleo diets.
Can I use bottled lime juice?
Fresh lime juice gives the best flavor, but bottled works in a pinch.
Final Thoughts
This Cilantro Lime Slaw is simple, bold, and adds that fresh tangy crunch to any meal.
Whether you’re building tacos or need a quick BBQ side, it’s the kind of dish that brings brightness to the table and disappears fast. It’s fresh flavor, fuss-free.
