Cilantro Lime Coleslaw – deliciously light and refreshing, this twist on your traditional coleslaw is absolutely perfect for tacos, barbecues or as a salad.
This Cilantro Lime Coleslaw is an easy coleslaw recipe made with red and green cabbage, cilantro, green onion, and limes proves that cabbage can be the star of any meal. Whether you are serving this up for an outdoor barbecue, quick easy meal or at a fiesta, everyone will love this coleslaw.
So I can’t even begin to tell you how much our family loves this Cilantro Lime Coleslaw recipe. It truly is a big deal for me even to post a coleslaw recipe on my blog because I typically hate coleslaw. My personal opinion is that it tends to be overdressed.
Way too creamy that it ends up taking away the crisp to the cabbage. It is like a watered-down drink that just isn’t right. Now don’t get me wrong I love the dressings on coleslaw, that is if it isn’t too much and it has big flavor.
Best Cilantro Lime Coleslaw
This coleslaw recipe was first published back in May 2014 and every time I make it I am always amazed how much I love it.
It’s not your average store-bought coleslaw and you can thank me later for that. It’s packed with flavor thanks for the addition of lime and cilantro, of course, salt and pepper help out too!
It’s just stunning – I love the color that the purple “red” cabbage brings to the dish and the dark green contrast of the cilantro and green onions to the green cabbage is just gorgeous. This is always a crowd pleaser whenever I take this somewhere not only because it is delicious but because it is a stunning side dish.
Typically my husband who hates anything resembling coleslaw loved it the first time I made it. Now I will admit he was hesitant to try it, but he loved it. He loves the coleslaw dressing, which is made with a combination or mayo and sour cream, because it is not too tangy.
I love to play around with the amount of dressing – I can make it a little more dry or creamy depending on what I am making. So whether I am making barbecue chicken sandwiches, tacos or subs I can adjust it, but more often than not I just follow the recipe.
- Thinly sliced green cabbage
- Chopped purple cabbage
- Roughly chopped fresh cilantro
- Sour cream
- Lime juice and zest
- Kosher salt and freshly ground pepper
How to Make It
Combine the green cabbage, purple cabbage, scallions and cilantro in a large salad bowl.
Combine the sour cream, mayonnaise, sugar and zest in a medium bowl. Season with salt and pepper and finish with a squeeze of lime juice from. Pour the dressing over the cabbage mixture and toss to combine.
You can serve it right away or chill it to serve later.
Make-Ahead: You can make the salad a day in advance and keep it in the refrigerator.
Prep Tip: Use a sharp knife to slice the green cabbage or use a mandolin which makes it even easier.
Serving Tip: Because this salad has mayonnaise, don’t leave it out at room temperature for more than two hours. If you’re serving it outside during the summer you will want to refrigerate it sooner.
Leftovers: If you have leftover coleslaw, store it in an airtight container in the refrigerator for up to four days.
This Cilantro Lime Coleslaw is a must make for spring and summer months. Whether your hosting a party or having dinner with your family, whip up a batch of this coleslaw and you will have everyone oohing and aahing. Enjoy friends! XOXO San
More Summer Side Dishes
Don’t forget to pin this recipe for Cilantro Lime Coleslaw to your favorite Pinterest board for later.
- 1 head green cabbage thinly sliced
- 1/4 purple cabbage chopped
- 4 scallions
- 1/2 bunch fresh cilantro roughly chopped
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 1/2 tablespoons sugar
- 2 limes
- Kosher salt and freshly ground pepper
- Cut the green cabbage using a sharp knife or I used my mandolin to make thin ribbons. Roughly chopped the purple cabbage until you have 1 cup. Chop the scallions Toss the green cabbage, purple cabbage, scallions and cilantro in a large salad bowl.
- Make the dressing by combining the sour cream, mayonnaise, sugar and the zest from one of the limes in a medium bowl. Season with salt and pepper and finish with a squeeze of lime juice from the remaining lime. Pour the dressing over the cabbage mixture and toss to combine.
Original post image isn’t too shabby and I actually like it but just wanted to bring more life the colors of the coleslaw.