Cilantro lime slaw made without mayo is light and fresh! It tastes really great with any type of taco. You will reach for this recipe anytime you are making a spicier main dish…ok, maybe you will make it with any type of main dish. It is that good!
Cilantro lime slaw is one of the recipes I turn to so often as a side dish. The bright flavor and freshness are the perfect complement to many dishes.
We have it with tacos to make it a more well-rounded meal. The same goes for when we have fajitas.
But this homemade slaw is equally as delicious with burgers or grilled pork ribs and more!
What makes cilantro lime coleslaw healthy?
Red cabbage is a cruciferous vegetable with many health benefits when included in your diet. This group of veggies contains many antioxidants, vitamins, and minerals. They are a great source of sulfur-containing compounds that have been linked to cancer prevention.
Just one cup of red cabbage provides over half of the daily recommended amount of vitamin C and nearly 1/3 of the recommended needed vitamin K. It also has decent amounts of various B vitamins, manganese, and potassium.
Carrots are a great source of vitamin A and have trace amounts of many other vitamins and minerals.
Cilantro is a good source of vitamin K. It also has many other benefits for health. One of which is that it helps to remove heavy metals from the body. You can learn more about the other benefits in this article.
How to shred red cabbage
There are a few different ways to shred a head of cabbage, red or green, in your kitchen. Let’s take a look at the various ways.
The fasted way to shred cabbage is to use a food processor which will give you a consistent size of shred.
If you do not have a food processor, you can use a knife or box grater. Shredding cabbage with either of these tools is more work and takes a bit longer. This way will not result in shreds that are the same size but you will still make a delicious cilantro lime slaw!
Here is how to do it:
Cut the head of red cabbage in quarters by cutting it in half, then cut each half in half again.
When using a food processor, cut out the core on each edge of the cabbage. Cut each quarter into smaller enough pieces to fit into your machine. Install your preferred size shredding blade and attach the lid. Feed the cabbage through the feeder until it is all shredded.
When using a knife, cut out the core, then slice each quarter into thin ribbons. Cut ribbons into smaller bite-size pieces as needed.
When using a box grater, leaving the core on the cabbage wedge. The core gives you a handle. Shred each quarter down until you are about 1/4″ away from the core.
Ingredients for Cilantro Lime Slaw
Red cabbage
Carrots
Cilantro
Lime juice
Apple cider vinegar
Avocado oil: Olive oil will work too
Spicy brown mustard: Dijon will work as well.
Cumin
Garlic powder
Salt
Pepper
Useful tools and equipment
- Food processor or box grater or a sharp knife
- Large glass bowl
- Large spoon
- Pint mason jar
- Citrus juicer
- Measuring spoons
How to make Cilantro Lime Slaw
Place shredded cabbage, shredded carrots, and chopped cilantro into a large glass bowl.
To a pint-sized major jar, add the lime juice, avocado oil, apple cider vinegar, spicy brown mustard, cumin, garlic powder, salt, and pepper. Screw the lid on tightly and shake to combine.
Before you are ready to eat, pour dressing over the cabbage mixture.
Toss the mixture to evenly distribute the dressing.
Allow the slaw to sit until you are ready to eat(at least 10 minutes), giving the flavors time to meld.
How to meal prep Cilantro Lime Slaw
Cilantro lime slaw works so great for meal prep! The slaw mixture and dressing store so well. Here is how to prep them both so you will have a healthy side dish ready to go for the week.
For the cabbage mixture:
Shred the cabbage and carrots, chop the cilantro, then place them in your preferred storage container. I recommend a glass bowl with a locking lid, a zip-top bag works well too.
For the dressing:
Add all the dressing ingredients to a mason jar, secure the lid tightly, and shake to combine.
Store the cabbage mixture and the dressing in separate containers in the refrigerator until ready to eat.
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FAQ
Leftover homemade cilantro lime slaw can be stored in an airtight container in the refrigerator for up to four days. I do not recommend freezing.
The leftover slaw will lose some of its bright flavors after being in the frig. To brighten it back up, give it a fresh squeeze of lime juice and a good stir.
Final thoughts
Whether you make this cilantro lime coleslaw to go with your favorite tacos or as a side dish to go with grilled pork or chicken, I know it will be a veggie that your family will love!
Let me know in the comments how you enjoy this recipe. And don’t forget to pin it for later!
Cilantro Lime Slaw
Cilantro lime slaw is light, bright, and refreshing! Serve it alongside tacos, fajitas, grilled meats, and more. It is sure to become one of your favorite recipes.
Ingredients
- 6 cups shredded red cabbage, about 1 small head
- 1 cup shredded carrots, about 2 medium
- 1 cup loosely packed cilantro, roughly chopped
- 2-3 tablespoons fresh lime juice
- 2 tbsp avocado Oil
- 2 tbsp apple cider vinegar
- 1 tsp spicy brown mustard
- 1/2 tsp cumin
- 1/4 tsp garlic Powder
- 1/2 tsp unrefined sea salt
- 1/8 tsp black pepper
Instructions
- Add the cabbage, carrots, and cilantro to a large glass bowl. Toss to combine.
- To a pint-sized major jar, add the lime juice, avocado oil, apple cider vinegar, spicy brown mustard, cumin, garlic powder, salt, and pepper. Screw the lid on tightly and shake to combine.
- About 10 minutes before you are ready to eat, pour dressing over the cabbage mixture. Stir to coat evenly.
Notes
- To shred the cabbage: Cut the head of red cabbage in quarters by cutting it in half, then cut each half in half again. Cut out the core if using a food processor or knife to shred. If using a food processor, cut each quarter into smaller enough pieces to fit into your machine if using a knife, slice each quarter into thin ribbons. Cut ribbons into smaller bite-size pieces as needed. If using a box grater, shred each quarter all the way down to the core.
- Dijon mustard will also work in the dressing.
- Keep any leftover lime juice in a small mason jar with a lid in a jar for later use.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 98Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 260mgCarbohydrates: 13gFiber: 5gSugar: 6gProtein: 3g
All nutritional values are estimated.
This looks so delicious! I’ve never heard of it before.
It is pretty yummy! I love how fresh and bright it is
This looks so good and healthy. I love recipes with cilantro in them.
Cilantro is one of my favorite fresh herbs!
This look great! I can’t wait to try it on tacos!