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.
The other night I introduced my daughter’s to a classic 80’s movie.
My personal favorite, Can’t Buy Me Love. Gah! How I love that movie! The suede suit, the African Anteater Ritual, when Cindy Mancini dumps the shake on Brent’s (or whatever his name was) head… Oh! and did I mention the outfits?! Holy moly! High waisted shorts, cropped shirts and ankle boots… my girls could hardly tell that the movie was made almost 30 years ago because that is the current fashion of 2016. The old Doritos bag and the crimped hair did eventually clue them in though. When I told them I was seven when the movie came out, they couldn’t even fathom.
Ps. I still want to be Cindy Mancini.
Speaking of chips, dips and dorks. ..this slaw! Crispy, crunchy, cilantro-y, light, refreshing, healthy and pretty. Can I squeeze in another adjective here? Oh-muh-goodness it’s so delicious and perfect, and the dressing is easy and fresh.
If you love cilantro like I like cilantro, then you will love this quick and easy cilantro coleslaw in your life!
To Make This Cilantro Lime Coleslaw You Will Need:
for the dressing:
- kosher salt
- lime juice
- honey
- olive oil
for the slaw:
- green cabbage
- purple cabbage
- cilantro
- carrots
- green onions
- jalapeño
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.
I made this to go with our dinner (another recipe I’ll be sharing with you soon) but truthfully it’s delicious all on it’s own. Haileigh and I both ate it out of bowls earlier in the afternoon and then I had more with my dinner. It’s so fresh and flavorful!
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!
Cilantro Coleslaw
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
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
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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).
This movie is on regular rotation in my Netflix queue. Love it! Can’t wait to try the slaw.
I could never get sick of that movie!! I hope you enjoy the recipe, Amber!
This slaw was delicious! I used honey instead of agave and it worked just fine. So fresh!
I just made the salad and it seemed like something was missing. It was fresh etc. but something was missing with the flavor.
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
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. 🙂
Absolutely addicting!!!
Yay! I’m so glad, Jen!
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
Hi Meredith! There’s a link under the cookbook tab at the top of this site. Clicking on the amazon link and select preview. 🙂
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!
I’m so happy to hear that, Ashley!
The recipe sounds delicious and mouthwatering. Can’t wait to make it!
Enjoy!