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This Creamy Cilantro Lime Slaw combines fresh salad ingredients & a tangy dressing to make an outstanding side dish or your favorite fish taco topper.
Why this recipe is so great:
This coleslaw goes best with Mexican food and, like I said, is dreamy on fish tacos. Cabbage has a great crunch, is full of nutrients, and keeps for a long time in the refrigerator.
For the fresh ingredients, the cilantro, scallions and jalapeno add a ton of flavor, spice, and crunch.
The creamy dressing is tangy because of the Greek yogurt that gets combined with the mayonnaise. The lime juice and zest adds some tart and the honey balances out the sour. Fresh garlic and cumin give the dressing a boost of flavor that really sets this coleslaw over the top.
Ingredients:
For this recipe, you’ll need to combine some shredded and chopped vegetables with a homemade creamy dressing.
For the coleslaw you will need:
- one small head of purple cabbage
- Kosher salt
- fresh cilantro
- scallions (aka green onions)
- fresh jalapeno
For the dressing you will need:
- plain Greek yogurt and mayonnaise
- honey
- lime juice and lime zest
- fresh garlic and cumin
Here’s how to make it:
- First step is to shred the cabbage and then soften and flavor it with some salt. This process sometimes extracts a bit of liquid from the cabbage as well.
- Next you will make the dressing by combining the yogurt, mayonnaise, honey, lime juice and zest, garlic and cumin.
- In a large bowl, combine the softened cabbage along with the remaining vegetables. Isn’t the purple cabbage pretty when it gets mixed in with all that green?
- Add the dressing and toss to combine.
Recipe tips:
- When making coleslaw, the thinner you can shred the cabbage, the better. I used to do this using my spiralizer but now only use my mandolin. The thinnest cut will allow the cabbage to really absorb the flavorful dressing.
- Cilantro is one of those foods that you either love or you don’t. If you are not a fan, you can easily omit. No substitution needed.
- Because the cabbage is salted, I don’t add any salt to the dressing. Once the coleslaw has been fully mixed together, add salt and pepper, if needed.
- The spiciness of jalapenos vary widely. Before adding the jalapeno, determine how spicy it is by tasting a small piece and then add the proper amount based on how spicy you want the coleslaw to be.
Related recipes:
My entire family loves homemade coleslaw and we enjoy it often. I’m sure you’ll love these other homemade slaw recipes.
- Citrus Cumin Coleslaw
- Purple Cabbage Citrus Coleslaw
- Jicama Slaw
- Creamy Vegan Coleslaw
- Spicy Peanut Asian Slaw
- Easy Broccoli Slaw
- Angel Hair Coleslaw
Did you make this recipe? Please leave me a comment below and let me know what you think!
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Equipment
Ingredients
Coleslaw:
- 1 small head purple cabbage core and outer leaves removed, finely shredded
- 1 teaspoon kosher salt use a heaping teaspoon
- 1/2 cup fresh cilantro stems removed and chopped
- 3-4 large scallions thinly sliced
- 1 large jalapeno stem and seeds removed, julienned or minced
Dressing:
- 3/4 cup plain greek yogurt same as 5.3 ounce serving, full fat recommended
- 1/2 cup mayonnaise
- 1 tablespoon honey raw honey recommended
- 3 tablespoons fresh lime juice from one large lime
- 1 teaspoon lime zest from that same large lime
- 2 cloves garlic minced
- 1/2 teaspoon cumin
- pepper to taste
Instructions
- Shred your cabbage and place in a large strainer in the sink. Sprinkle the salt all over the cabbage and work it in with your hands. Allow to sit for at least 15min to allow the cabbage to get mildly limp.
- In a small bowl, combine yogurt, mayonnaise, honey, lime juice, zest, garlic, and cumin.
- In a large bowl, toss together cilantro, scallions, jalapeno, and salted cabbage. Cover with dressing and stir to combine.
- Serve immediately or prepare up to one day in advance.
Notes
Recipe tips:
- When making coleslaw, the thinner you can shred the cabbage, the better. I used to do this using my spiralizer but now only use my mandolin. The thinnest cut will allow the cabbage to really absorb the flavorful dressing.
- Cilantro is one of those foods that you either love or you don't. If you are not a fan, you can easily omit. No substitution needed.
- Because the cabbage is salted, I don't add any salt to the dressing. Once the coleslaw has been fully mixed together, add salt and pepper, if needed.
- The spiciness of jalapenos vary widely. Before adding the jalapeno, determine how spicy it is by tasting a small piece and then add the proper amount based on how spicy you want the coleslaw to be.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in March 2015 and has been updated with recipe tips and helpful information. Don’t worry – I didn’t change the recipe!
Best health Cole slaw ever!!
This is my go-to slaw every time we have pulled pork. It’s so delicious.
Fabulous on fish taco or as a side! The purple cabbage gives the dressing a beautiful violet color, the honey is key – you want it a little sweeter, add a bit more. I did find it needs to rest, maybe 2 hours so the garlic doesn’t bite.
I’ve made fish tacos for my family a few times and while they’re always pleased with rice and refried beans as sides, I always miss the tang of the slaw that comes with the fish when we eat out. THANK YOU for sending out this recipe today!! I can’t wait to try it.
This was delicious! I used half green and half purple cabbage and served as a side with burgers. Everyone loved it. I can’t wait to try it with fish tacos.
I discovered this recipe about a month ago… I’ve made it a dozen times already! I love the dressing SO MUCH- we eat it on taco salad, as a dip and on tacos. So.Good. We aren’t eating dairy currently or any form of sweetener so I left the yogurt and honey out- still amazing! Love, love, love this.
Thank you for the awesome review, Melissa!
This was so good! Served it with smoke brisket and got raves! Thanks!
Hi! Just the other day, I told my husband that I was giving up on fish tacos. I have not been to find a recipe that really wowed me. I’ll be honest; I haven’t made the fish part of this recipe, but in my book, fish tacos are about the perfectly complementary toppings. This slaw sounded like it had promise and I made it tonight. I have every confidence, after letting it sit overnight, that it will be THE SLAW for any fish tacos. I bought frozen grouper instead of halibut because it was half the price (thank you for “permission” to buy frozen fish!), and I agree that when you are pan frying fish, the type fish is not that important. I like a meaty fish rather than skinnier types, so I thought grouper would make a good substitute. The slaw is visually appealing and that’s another plus. Thanks for the Holy Grail of fish taco slaws!
Yay, Sue!!! So glad you liked it! I loved reading your comment. Happy eating! Krissy
I was just curious what happens if you prepare this more than a day in advance… would it be good for lunches for 2 days, or just be wilted / separated.
We think it tastes even better the next day because the dressing really soaks in. Krissy
That’s beautiful! Purple cabbage is a lot more expensive than green where I live, but seeing your pics, I’m persuaded that that colour is worth splurging for. Thanks for the recipe.