Creamy Cilantro Lime Slaw

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:

1. 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.
2. Next you will make the dressing by combining the yogurt, mayonnaise, honey, lime juice and zest, garlic and cumin.
3. 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?
4. 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!

Creamy Cilantro Lime Slaw

This Creamy Cilantro Lime Slaw combines fresh salad ingredients & a tangy dressing to make an outstanding side dish or your favorite fish taco topper.

5 from 3 votes

Print Pin Rate

RECIPE VIDEO WILL AUTOPLAY

Course: Side Dish

Cuisine: American

Prep Time: 15 minutes

Total Time: 15 minutes

Hover to scale: 8 servings

Author: Krissy Allori

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 INFORMATION

Calories: 151kcal | Carbohydrates: 11g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 125mg | Potassium: 305mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1310IU | Vitamin C: 64.9mg | Calcium: 72mg | Iron: 1mg

SUBSCRIBE TO MY NEWSLETTERSign up to have my recipes emailed to you. Free!

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!