From-scratch Cilantro Lime Slaw

This cilantro lime slaw is the crunchy, bright thing you want next to rich, smoky, or saucy food. It has lots of lime, cilantro, and jalapeño, but the dressing stays light so it doesn’t get wet or heavy once it sits for a few minutes. You can pile it onto tacos, eat it with grilled meat, or use it anywhere you want to add something crispy and crunchy.

As a seventh-generation Texan, we have pretty strong opinions about what belongs on a taco. We grew up eating a lot of Tex-Mex, and when the filling is rich or saucy, we want something cold and crunchy on top. Not heavy. Not dripping everywhere. Enough to cut through the rest of it.

That’s where this slaw works well. You get plenty of lime and cilantro, a little heat from the jalapeño, and a bit more tang from the vinegar. The honey is there, but the slaw never tastes sweet.

Be sure to give it a few minutes before serving. That rest helps the cabbage soak up the dressing without losing the crunch, and then we always taste it again before we serve it. Sometimes it needs another pinch of salt. Sometimes another squeeze of lime.

Why Cilantro Lime Slaw stays in the rotation

• It stays crunchy. The dressing doesn’t drown it.
• It cuts through richer taco fillings. Lime, vinegar, cilantro, and jalapeño keep the taco tasting balanced.
• It has heat without taking over. One jalapeño gives it a little spice, and you can control how much by keeping or removing the seeds and ribs.
• It gets better after it sits. Those first 10 to 15 minutes give it time to soak in, but still stay crunchy.

Ingredients for Cilantro Lime Slaw

Green cabbage: This makes up most of the slaw and leaves you with the crisp texture. Finely shredded cabbage works well for tacos because you can actually get it into each bite without half the taco coming with it.

Purple cabbage: We like adding a small amount for color while keeping green cabbage as the base. You can use all green cabbage if that’s what you have.

Cilantro: You want enough that you can actually taste it. This is cilantro lime slaw, not cabbage with three green flecks in it.

Jalapeño: Gives the slaw its heat. Jalapeños can vary quite a bit, so taste yours before deciding how much of the seeds and ribs you want to leave in.

Red onion: Optional, but good if you want a little more bite. Since there is already plenty happening with the lime, vinegar, and jalapeño, you only need a small amount.

Lime: Fresh lime juice is worth using here because it is one of the main flavors in the dressing. It tastes different than the bottled lime juice.

Apple cider vinegar: Gives the slaw a little more bite than lime alone.

Avocado oil: A neutral tasting oil works best so the cilantro, lime, and jalapeño stay front and center.

Honey: This is not enough to make the slaw sweet. It takes the hard edge off the lime and vinegar.

Kosher salt: Cabbage needs enough salt to taste seasoned, especially after the slaw rests.

Black pepper: Freshly cracked black pepper gives it a little extra spice without competing with the jalapeño.

How to cook Cilantro Lime Slaw

1. Add the dressing ingredients to a large bowl. Pour in the lime juice, apple cider vinegar, avocado oil, and honey. Season with salt and freshly cracked black pepper.

1. Combine the slaw. Add the green cabbage, purple cabbage, cilantro, jalapeño, and red onion to the bowl with the dressing.

1. Toss well. Keep tossing until the cabbage is evenly coated. You should not have a big pool of dressing sitting in the bottom of the bowl.
2. Let it rest. Set the slaw aside for at least 10 to 15 minutes before serving. This gives the cabbage time to soften slightly and pick up the lime and seasoning.
3. Taste it again. Before serving, taste the slaw and adjust the lime, salt, or honey if needed.

Our Tips

• Shred the cabbage fairly fine if you’re using this for tacos. Long, thick pieces of cabbage are harder to eat once everything is piled into a tortilla. You want short, thin pieces that stay put when you take a bite. You can use a food processor or mandolin to get them even thinner if you want.
• Taste the jalapeño before adding the whole thing. Some are barely spicy, and others will light you up. If yours is particularly hot, start with less and add more once everything is mixed.
• Don’t judge the seasoning the second you mix it. The cabbage changes once it sits in the salt, lime, and vinegar. Let it rest, then give it one final taste before it goes on the table.
• Watch the bottom of the bowl. This slaw should look lightly coated, not wet. If you shred the cabbage extra fine or use bagged slaw that is cut differently, it may soften a little faster.

What to Serve with Cilantro Lime Slaw

This is a strong fit anywhere you have something rich, smoky, or spicy and want a cold, crunchy bite with it.

• Tacos: Pile it onto Chicken, Beef, Pork, Shrimp, or fish tacos.
• Taco bowls: Use it in place of lettuce for more crunch and flavor.
• Grilled meats: Spoon it next to Grilled chicken, steak, Pork, or shrimp on a hot summer night.
• Sandwiches: It fits well on Pulled pork Or Shredded chicken Sandwiches.
• Cookout plates: Set it out with beans, grilled chips, meat, and corn when you want a side that doesn’t feel heavy.

Cook ahead

You can make cilantro lime slaw up to a day ahead. It gets more seasoned as it sits, although the cabbage will gradually soften.

If we know it will be sitting overnight, we'd rather start with freshly shredded cabbage than a finely cut bagged mix, so it has a little more crunch to give.

Give the slaw a good toss and taste it again before serving. It may need another pinch of salt or squeeze of lime once it has been chilled.

How to keep Cilantro Lime Slaw

Store leftover slaw in an airtight container in the refrigerator for up to 3 days.

It will continue to soften the longer it sits, so the texture is best the first day or two. We would not freeze it. Once thawed, cabbage loses the crisp texture that makes this slaw work.

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