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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.

5 from 5 reviews

We love creamy cilantro lime coleslaw with our tacos, but it’s really good on sandwiches too! If there’s no mayo, use yogurt, or it can be used as a vinaigrette slaw too. Add jalapeno for a kick, or switch up the citrus for a new flavor! Can be made ahead of time and it’s still great the next day!




  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.