I created this cilantro lime slaw to pair with my pulled pork bowls. But the slaw alone was such a hit with my family that I started serving it as a side dish with a variety of main courses. It’s sweet, spicy, crisp, and perfect for spring and summer. Plus, it’s a fun switch up classic coleslaw recipes, since this one doesn’t call for any mayonnaise.
Recipe Highlights
- Nutritious: Made with fresh produce and healthy fats, this slaw provides a good source of vitamins and nutrients and makes it easier to hit my daily fiber goals
When I’m ready to serve the slaw, I give the dressing a quick shake or stir, pour it over the slaw, green onions, and cilantro, then toss it all together right before taking it to the table.
Great Pairings
My favorite way to serve this slaw is on top of these crockpot BBQ pulled pork bowls, but there are so many other yummy ways to enjoy it. For example, I often pair this slaw with main courses like:
- Shrimp tacos or fish tacos
- Crockpot BBQ beef bowls with jasmine rice
- Grilled pork burgers
- Burrito bowls
Storing The Slaw
I find this slaw is best served the same day it is made. To prepare in advance, I whisk the dressing ingredients in a medium bowl and refrigerate them in an airtight container for up to 4 days. I find that I can also get away with combining the veggies and storing them separately for up to 1 day.
Once combined, leftover cilantro lime slaw will keep fresh in an airtight container for up to 1-2 days in the fridge. Any longer than that, and I find it becomes too soggy.
Frequently Asked Questions
Cilantro lime slaw is a slight twist on classic coleslaw recipes. Like most slaw recipes, it is made with shredded cabbage slaw or coleslaw mix. However, I incorporate fresh produce like chopped cilantro and green onions for a Mexican-inspired twist. Then, instead of using a sour cream or Greek yogurt-based dressing, I use a sweet and spicy oil-based dressing made with honey, lime juice, and lime zest for a refreshing taste.
I like to include sliced jalapeño or serrano peppers for a spicier taste. Or, I’ll add extra green cabbage, purple cabbage, shredded carrots, or red onions for a bit more crunch.
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Cilantro Lime Slaw Recipe
Sweet, spicy, crunchy, and quick to make, this cilantro lime slaw recipe makes for an excellent side dish or topping to pair to add flavor and texture to a variety of recipes like pulled pork bowls.
Ingredients
- 1 (10-12-ounce) bag coleslaw mix (about 4 cups)
- 3 green onions, thinly sliced with 2 tablespoons green parts reserved for serving
- ½ cup chopped fresh cilantro leaves
- 3 tablespoons fresh lime juice (about 1 medium lime)
- 2 tablespoons avocado oil or olive oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons honey, optional*
- ½ teaspoon ground cumin
- ¼ – ½ teaspoon fine salt, or to taste
- Pinch of chipotle pepper powder or cayenne pepper (optional)
Instructions
- In a medium bowl, combine the coleslaw mix, green onions, and cilantro.
- In a small bowl or a jar with a tight-fitting lid, combine the lime juice, oil, vinegar, honey, cumin, salt, and chipotle pepper (if using). Whisk or shake until well to combine.
- Pour the dressing over the slaw ingredients and toss until well combined. Refrigerate until ready to serve.
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Notes
This slaw is best when made the same day it is served. However, you can mix the dressing portion and store in a jar in the fridge up to 4 days ahead. Then, shake it again and toss it with the slaw ingredients just before serving.
*Honey is optional, though recommended, and can be adjusted to taste. For Whole30 friendly or vegan, omit the honey.
Nutrition Information
- Serving Size: 1/2 cup
- Calories: 48
- Fat: 3 g
- (Sat Fat: 0 g)
- Sodium: 90 mg
- Carbohydrate: 4 g
- (Fiber: 2 g
- Sugar: 2 g)
- Protein: 1 g
- Cholesterol: 0 mg
Dietary
The photos in this post were taken by Megan McKeehan.
For ultimate success, we highly recommend reading the tips in the full blog post above. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish a recipe, please rewrite the recipe in your own unique words. Link back to the source recipe here on The Real Food Dietitians. Thank you!
- Great taste and texture: The coleslaw mix provides a nice crunch, and the dressing creates a sweet, tangy, spicy flavor that elevates any meal
- Quick and easy: I use bagged coleslaw mix to cut down on prep time. Then, all I have to do is chop the green onion and cilantro and combine the ingredients in a large bowl – easy peasy!
Ingredient Spotlights
This isn’t a full list of the ingredients you’ll need, but just a few notes about some of the key ones:
- Coleslaw mix – use any store-bought coleslaw mix. For more color, use a slaw mix with purple cabbage. Or, make your own by combining 3 cups shredded green cabbage, 1/2 cup shredded purple cabbage, and 1/2 cup shredded carrots.
- Apple cider vinegar – the acidity enhances the overall flavor of the slaw and adds a tangy, slightly sweet taste. Can also use red wine vinegar.
- Cumin – while this is not an ingredient you’d find in typical slaw recipes, I include it for extra depth and a touch of warmth
- Green onion – I include the white parts in the cilantro lime coleslaw mixture, and I save the green ends to sprinkle on top just before serving
Find the ingredient list with exact measurements in the recipe card below.
Prep Ahead
This cilantro lime slaw is best served the same day it is made. However, I often prepare the dressing ahead of time to reduce the prep time when I’m ready to serve. To do so, I simply combine the oil, lime juice, vinegar, honey, cumin, salt, and pepper in a small jar. Then, I store it covered in the fridge for up to 4 days.
When I’m ready to serve the slaw, I give the dressing a quick shake or stir, pour it over the slaw, green onions, and cilantro, then toss it all together right before taking it to the table.
Great Pairings
My favorite way to serve this slaw is on top of these crockpot BBQ pulled pork bowls, but there are so many other yummy ways to enjoy it. For example, I often pair this slaw with main courses like:
- Shrimp tacos or fish tacos
- Crockpot BBQ beef bowls with jasmine rice
- Grilled pork burgers
- Burrito bowls
Storing The Slaw
I find this slaw is best served the same day it is made. To prepare in advance, I whisk the dressing ingredients in a medium bowl and refrigerate them in an airtight container for up to 4 days. I find that I can also get away with combining the veggies and storing them separately for up to 1 day.
Once combined, leftover cilantro lime slaw will keep fresh in an airtight container for up to 1-2 days in the fridge. Any longer than that, and I find it becomes too soggy.
Frequently Asked Questions
Cilantro lime slaw is a slight twist on classic coleslaw recipes. Like most slaw recipes, it is made with shredded cabbage slaw or coleslaw mix. However, I incorporate fresh produce like chopped cilantro and green onions for a Mexican-inspired twist. Then, instead of using a sour cream or Greek yogurt-based dressing, I use a sweet and spicy oil-based dressing made with honey, lime juice, and lime zest for a refreshing taste.
I like to include sliced jalapeño or serrano peppers for a spicier taste. Or, I’ll add extra green cabbage, purple cabbage, shredded carrots, or red onions for a bit more crunch.
Want to save this recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Cilantro Lime Slaw Recipe
Sweet, spicy, crunchy, and quick to make, this cilantro lime slaw recipe makes for an excellent side dish or topping to pair to add flavor and texture to a variety of recipes like pulled pork bowls.
Ingredients
- 1 (10-12-ounce) bag coleslaw mix (about 4 cups)
- 3 green onions, thinly sliced with 2 tablespoons green parts reserved for serving
- ½ cup chopped fresh cilantro leaves
- 3 tablespoons fresh lime juice (about 1 medium lime)
- 2 tablespoons avocado oil or olive oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons honey, optional*
- ½ teaspoon ground cumin
- ¼ – ½ teaspoon fine salt, or to taste
- Pinch of chipotle pepper powder or cayenne pepper (optional)
Instructions
- In a medium bowl, combine the coleslaw mix, green onions, and cilantro.
- In a small bowl or a jar with a tight-fitting lid, combine the lime juice, oil, vinegar, honey, cumin, salt, and chipotle pepper (if using). Whisk or shake until well to combine.
- Pour the dressing over the slaw ingredients and toss until well combined. Refrigerate until ready to serve.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive so we can continue providing free recipes and high-quality content for you.
Notes
This slaw is best when made the same day it is served. However, you can mix the dressing portion and store in a jar in the fridge up to 4 days ahead. Then, shake it again and toss it with the slaw ingredients just before serving.
*Honey is optional, though recommended, and can be adjusted to taste. For Whole30 friendly or vegan, omit the honey.
Nutrition Information
- Serving Size: 1/2 cup
- Calories: 48
- Fat: 3 g
- (Sat Fat: 0 g)
- Sodium: 90 mg
- Carbohydrate: 4 g
- (Fiber: 2 g
- Sugar: 2 g)
- Protein: 1 g
- Cholesterol: 0 mg
Dietary
The photos in this post were taken by Megan McKeehan.
For ultimate success, we highly recommend reading the tips in the full blog post above. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish a recipe, please rewrite the recipe in your own unique words. Link back to the source recipe here on The Real Food Dietitians. Thank you!
