Mexican Slaw with Cilantro and Lime

Name: Mexican Slaw with Cilantro and Lime
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican, Latin American, American
Ingredients: 1 pound thinly sliced or shredded cabbage ( 1/2 a large head, 4-5 cups shredded – purple is pretty, or green or use a mix); 1/4- 1/2 cup very thinly sliced red onion, more to taste ( or sub 1/2 cup green onion); 1 cup chopped cilantro (packed, thin stems ok!) or sub Italian parsely; 1/4 – 1 whole jalapeño, finely chopped, more to taste, or use serrano chilies for more heat.; 1 tablespoon lime zest (zest from 1 lime); 3-4 tablespoons fresh lime juice, more to taste; 2 tablespoons olive oil; 1/2 teaspoon kosher salt, more to taste; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; pepper to taste

4 steps

Prep:15min

Your tacos will thank you for this Mexican Slaw recipe! Fast and easy, this vibrant, zesty taco slaw with cabbage, jalapeno, and lime can be whipped up in just 15 minutes and kept in the fridge for 3-4 days. Serve it with our fish tacos or as a delicious vegan side. Vegan & gluten-free.

Updated at: Tue, 19 Aug 2025 06:08:35 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories97 kcal (5%)

Total Fat7.4 g (11%)

Carbs8 g (3%)

Sugars3.7 g (4%)

Protein1.5 g (3%)

Sodium252.1 mg (13%)

Fiber3 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 poundcabbage

thinly sliced or shredded, shredded - purple is pretty, or green or use a mix

¼ cupred onion

very thinly sliced, more to taste, or sub 1/2 cup green onion

1 cupcilantro

chopped, packed, thin stems ok, or sub Italian parsely

0.25whole jalapeño

finely chopped, more to taste, or use serrano chilies for more heat

1 tablespoonlime zest

zest from 1 lime

3 tablespoonsfresh lime juice

more to taste

2 tablespoonsolive oil

½ teaspoonkosher salt

more to taste

1 teaspoonground cumin

½ teaspoonground coriander

pepper

to taste

Instructions

Step 1

Shred the cabbage by very thinly slicing or use a mandolin. If making an extra-large batch using your food processor with a grater attachment! See notes for adding other veggies.

Step 2

Add the cilantro, onion (see note on soaking), jalapeno, lime zest and lime juice, olive oil, salt, cumin, coriander and pepper.

Step 3

Toss well. Taste and adjust salt and lime juice to your liking. Limes vary in acidity, so adding to taste is always best. Add extra jalapeno if you like. If serving inside tacos, I always bump up the salt and lime a little.

Step 4

Keep in the fridge until ready to serve. Leftovers are good for 3-4 days.