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.