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Cilantro Lime Coleslaw

A glass dinner bowl filled with richly colored red and green sliced cabbage, tossed as a slaw. A fork sits ready to use. Text overlay Cilantro Lime Coleslaw.

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5 from 7 reviews

Try this fresh, tangy cilantro lime coleslaw on your next taco night! Add the perfect crunch and loads of zesty flavor to your dinner with this quick and easy Mexican slaw that comes together in only 5 minutes.



Coleslaw Dressing Ingredients

  • ¼ cup olive oil
  • 12 garlic cloves
  • ½ tsp salt
  • 2 limes, juiced (about 3 tsp lime juice)
  • ½ cup chopped green onions (45 whole green onions)
  • ½ cup cilantro leaves (about ½ bunch)
  • ½ cup Greek yogurt, regular yogurt, sour cream or mayo (or any combination of these)
  • up to ¼ cup water or apple cider vinegar or lime juice

Coleslaw Vegetable Ingredients

  • 34 cups shredded green cabbage
  • ½ cup julienned carrot (optional)
  • ½ cup shredded red cabbage (optional)


  1. Combine all ingredients except the water and cabbage (and carrots, if using) in a blender. Pulse until the ingredients are combined, yet some green leaves are still visible.
  2. The consistency should be similar to salad dressing, so if you used Greek yogurt, sour cream or mayo, you might need to thin. Taste first, and thin using either water, apple cider vinegar or lime juice as desired starting with 1 tablespoon. Stir well after each addition and taste.
  3. When the sauce is ready, place the cabbage (and carrots, if using) in a very large bowl and add sauce.
  4. Stir well using two forks or a pair of tongs.
  5. Let the coleslaw sit in the fridge for about 30 minutes for the flavors to develop. Serve cold.


  • You can add julienne broccoli stems, which is a GREAT way to use those stems up if you tend to favor the florets.
  • You can also add shaved Brussels sprouts too, like I did in the Costco-copycat Sweet Kale Salad.