I’ve always been a fan of slaws, and this lime cilantro coleslaw recipe is one of my go-tos. It’s a classic take on the traditional coleslaw, with a bright and zesty flavor that’s perfect for any occasion.
I love how the lime juice adds a nice acidity to the dish, while the cilantro provides a fresh and herbaceous note. It’s a great side dish that’s easy to make and always gets rave reviews from my family and friends.
One of the best things about this recipe is that it’s incredibly versatile – you can serve it as a side at barbecues, potlucks, or even as a topping for tacos or grilled meats. The key to making this recipe shine is to use high-quality ingredients, such as freshly squeezed lime juice and fragrant cilantro.
This slaw is also incredibly healthy, with no added sugars or artificial preservatives. It’s a great option for those looking for a low-calorie side dish that’s still packed with flavor.
Lime Cilantro Coleslaw
4.8 from 592 votes
A bright and tangy coleslaw with fresh lime and cilantro. This crunchy side dish pairs perfectly with tacos, grilled meats, or barbecue.
For a lighter version, substitute half the mayonnaise with plain Greek yogurt. Add a pinch of cayenne pepper or a minced jalapeno for heat.
Watch Video Of How Lime Cilantro Coleslaw Works
This lime cilantro coleslaw stores well in the fridge for up to three days. Keep it in a sealed container and give it a quick stir before serving. If the dressing seems too thick after sitting add a splash of lime juice or water to loosen it up.
I do not recommend freezing it because the cabbage will get mushy when thawed. For serving this coleslaw is perfect on tacos burritos or alongside grilled meats. It also works great as a topping for fish or pulled pork sandwiches.
You can even eat it as a simple side salad. I always bring it to family gatherings and it disappears fast. It is a reliable recipe that pleases everyone and fits many meals.
❓ Frequently Asked Questions About Lime Cilantro Coleslaw
What type of cabbage should I use for this recipe?
I recommend using a mix of green and red cabbage for this slaw, as it adds a nice color contrast and texture to the dish. You can also use just one type of cabbage if you prefer – just be sure to chop it finely so it cooks evenly.
Can I make this slaw ahead of time?
Yes, you can make this slaw up to 24 hours in advance – simply store it in an airtight container in the refrigerator until you’re ready to serve it. Be sure to give it a good stir before serving, as the flavors may separate slightly over time.
How do I prevent the slaw from becoming too soggy?
To prevent the slaw from becoming too soggy, be sure to chop the cabbage finely so it cooks evenly. You can also add a bit more lime juice or vinegar if you find the slaw is too dry.
Can I substitute other herbs for cilantro?
While cilantro is the classic herb used in this recipe, you can substitute other herbs like parsley or dill if you prefer. Just be aware that these herbs may change the flavor profile slightly.
How do I reheat this slaw if I need to?
If you need to reheat this slaw, simply place it in a saucepan over low heat and stir occasionally until warmed through.
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