This cilantro lime slaw is simple to make and has a fresh, vibrant flavor. The zesty cilantro lime dressing makes the veggies taste like summer. A mix of cabbage, carrots, and bell pepper keeps the slaw interesting, and it pairs well with simple grilled meat. It’s also great for anything roasted from the oven, and it makes a great slaw for tacos and taco bowls.
This fresh and easy slaw is one of the oldest recipes on the blog, and after 12 years, we’re still making it often! It’s definitely stood the test of time, and I have quite a few tips and tricks I’ve learned along the way that I wanted to share with you.
Watch How To Make Cilantro Lime Slaw
I first made this to be a side dish to my chipotle chicken, but over the years we found it pairs really well with just about everything from the grill, including my honey Sriracha chicken.
I’ve also changed the dressing a little bit over the years from my original avocado dressing to using avocado oil because the slaw keeps much longer that way. I’ve included the original in the recipe notes, but my new and improved cilantro lime dressing is perfect for keeping this slaw up to four days in the fridge.
Cabbage, carrots, and bell peppers are hearty and retain their texture well. So this slaw is a great option when you need to transport. You’ll love it for your next barbecue, picnic, or potluck!
Ingredients & Substitutions
- Cabbage – a mix of green and purple cabbage makes a vibrant salad, but either one works just fine.
- Carrots – look for locally grown carrots (any veggie really) when you can because they’re incredibly flavorful and sweet. Regular store-bought carrots are obviously fine, but farm-fresh carrots are another level and worth seeking out!
- Bell pepper – I like to use red bell pepper for flavor and color, but yellow or orange bell peppers work too. I’ve also omitted them when prices go up or I don’t have them on hand. This slaw is still great with just cabbage and carrots.
- Cilantro lime dressing – my original dressing is in the notes and uses fresh avocado. It’s a great dressing, but it doesn’t keep well, and over the years, I’ve often found myself without ripe avocados on hand. So I came up with my cilantro lime dressing, which is basically a vinaigrette and has depth of flavor from the cumin and garlic. It keeps super well in the fridge and makes this recipe more versatile.
How to make this recipe step by step
Step 1: Start by prepping your veggies, finely shred the cabbage, grate the carrots, and dice the red bell pepper into small bite-size pieces.
Toss the veggies together in a large serving bowl.
Step 2: Make the dressing in the blender, blend until mostly smooth with small green pieces still visible as pictured above.
Step 3: When you’re ready to serve, or within one to two hours of serving, pour the dressing over the slaw.
While this slaw keeps well in the fridge, it does soften over time. So you can keep the dressing and slaw separate and mix before serving within 1-2 hours.
Step 4: Toss the slaw together with the dressing and adjust the salt to your taste before serving it with your choice of main dish.
Ways to serve this
- We love to use this slaw in tacos, taco bowls, and burrito bowls. It’s especially good with fish tacos and makes up the base of our popular Fish Taco Bowls.
- It’s great as a simple meal with my Honey Sriracha Chicken, Chipotle Chicken, or any simple grilled protein. Add some Grilled Potatoes or Instant Pot White Rice for a fuller meal.
- This slaw is very sturdy, so it’s great for BBQs, cookouts, picnics, and potlucks. You can serve this slaw in place of coleslaw in most cases, it’s great with classics like pulled pork.
Storing leftovers
- To store – place any slaw into a leftover container and store in the fridge for up to four days. It will soften over time, but it retains its texture well. It’s best used up within 1-2 days.
- Make ahead – the best make-ahead option is to keep the slaw mix and dressing separately for up to three days before tossing them together. Cabbage will begin to brown over time where it’s been cut.
Tips & Tricks
- Take your time and use a sharp knife to shred the veggies or use a food processor finely. If the cabbage is too large, it makes the slaw difficult to eat due to its texture. Finely shredded makes the best slaw.
- I like to toss this slaw together with the dressing one to two hours before serving. I find the flavor improves a bit over time, plus it’s nice to have it already done in the fridge while you go about making the rest of dinner.
- For more onion flavor, try adding 1/2 cup thinly sliced green onion. Add minced jalapeno for a hint of spice. This slaw is essentially a cilantro lime coleslaw – coleslaw without mayo, but you can add a swirl of sour cream or plain Greek yogurt for creaminess for a fun variation.
More Fresh Salad Recipe Inspiration
I really hope you enjoy this easy Cilantro Lime Slaw! If you do get a chance to make this recipe, I’d love to hear from you in the comments.
Cilantro Lime Slaw
INGREDIENTS
- 1 pound cabbage - finely shredded, green and/or red
- 8 ounces carrots - grated, about 6
- 1 red bell pepper - finely diced
Cilantro Lime Dressing:
- 1/3 cup lime juice - freshly squeezed
- 1/2 cup cilantro - chopped
- 1 clove garlic - minced
- 2 tsp ground cumin
- 1 tsp sea salt
- 2/3 cup avocado oil
INSTRUCTIONS
- Shred the cabbage and place in a large bowl. Grate the carrots, and thinly slice the bell peppers. Toss the vegetables in a large serving bowl.
- For the dressing, place all of the ingredients in the blender and blend on low until smooth with small bits of cilantro remaining.
- Within 1-2 hours of serving, toss the dressing together with the slaw and adjust the salt to taste before serving.
- You can store the slaw and dressing separately for up to 2 days. This slaw tastes best when mixed together and refrigerated 1-2 hours before serving.
NOTES
nutrition facts
This recipe was originally published in 2013 and updated in 2025 with new photos, more information, and a video.
You might like it with more fresh lime juice and cilantro. You could also add garlic or a bit of cumin next time if you’re looking for something with more punch. I usually serve it with my Chipotle Grilled Chicken, so it’s a nice creamy counterpoint to the spicy chicken!
This looks so fresh and delicious! I love the fact that it has no mayo. Thanks for the recipe!
Loving what you did with that Avocado. This slaw and creamy dressing is next on my dinner list. Fantastic! .
Thanks, I am not an experienced Avacado user. I bought a couple at the Natural Grocers, and was wondering what I was going to do with them. Now I know. 🙂
Let me know how it goes! If you’re looking for more avocado recipes, check out guacamole and chocolate tart.