Coleslaw Recipe
Jun 25, 2017, Updated Mar 05, 2025
This post may contain affiliate links. Please read our disclosure policy.
This zesty cilantro lime coleslaw recipe is crisp and refreshing, and so easy to make with cabbage and sweet red onions tossed in a citrusy vinaigrette. It’s ready to serve in 30 minutes, but you can make it a few hours ahead and let the flavors mingle!
Whip up this homemade slaw as a topping for chicken tacos, smash burgers, hot dogs, and BBQ pulled pork. It’s my family’s favorite alternative to red cabbage carrot slaw!
The best coleslaw is all about flavor and crunch. And THIS cilantro lime coleslaw recipe is by far the best I’ve tasted. It has crunchy cabbage, crisp and juicy red onions, tossed in a light, zesty vinaigrette. Fresh cilantro and a splash of citrus make it the perfect pairing with everything from steak kabobs to fish tacos and Kalua pork on game day. This slaw needs about 30 minutes to chill in the fridge to maximize the flavors, but it’s simple to prepare.
About This Easy Cilantro Coleslaw Recipe
- Fresh, zesty flavors. This coleslaw is cool and refreshing, while still bright and zingy. It’s the perfect condiment for spicy tacos and boldly seasoned meats.
- Versatile. I make this coleslaw for cookouts, game day parties, and picnics. It pairs well with Mexican-inspired dishes thanks to the cilantro and lime, but it’s also great with smoky BBQ and even Korean beef tacos.
- Quick. Make this cilantro lime coleslaw in minutes, then place it in the fridge. Chilling the coleslaw for at least 30 minutes allows the dressing to soak in.
Ingredients You’ll Need for Coleslaw
Refer to the list below for the easy ingredients you’ll need to make this cilantro lime coleslaw recipe. Please scroll to the recipe card for the full, printable recipe details.
- Cabbage – I use green cabbage, but red cabbage or a mix of both works just as well. Pre-shredded coleslaw mix works great as a shortcut.
- Red Onion – Swap this with green onions or shallots for a milder flavor.
- Olive Oil – Extra virgin olive oil or avocado oil is best in terms of flavor.
- Orange Juice – Use fresh-squeezed if you can, but bottled works too. Pineapple juice is a good swap.
- White Vinegar – Other good options include apple cider vinegar or red wine vinegar.
- Lime Juice – Fresh lime juice gives this dressing its zing. Lemon juice is an easy substitute.
- Cilantro – The star herb. Don’t skip it unless you’re a “cilantro tastes like soap” person (I see you!). If that’s the case, try fresh parsley instead.
- Seasonings – In addition to salt and pepper, I add chili powder, red pepper flakes (or cayenne), and dried oregano. For a milder vibe, swap the chili with smoked paprika. Fresh oregano also works, or you can skip it.
What to Serve With Cilantro Coleslaw
This coleslaw recipe is so versatile— it works with anything grilled, roasted, or slow-cooked. Pile it on top of pulled pork sandwiches, chicken burgers, or even a classic cheeseburger for extra crunch. It also makes an excellent side for black bean burgers with sweet potato wedges, or a plate of grilled vegetables with halloumi.
Pin this now to find it later
Pin It
Cilantro Lime Coleslaw
Ingredients
FOR THE COLESLAW
- 1 head cabbage, shredded, (at least 4 cups shredded cabbage)
- 1 red onion, diced
FOR THE CILANTRO VINAIGRETTE
- ¼ cup extra virgin olive oil
- ⅔ cup low sugar orange juice
- ¼ cup white vinegar
- 1 whole lime, juiced
- ½ cup chopped cilantro
- ½ teaspoon chili powder
- ½ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon fresh ground pepper
Instructions
- Combine the vegetables. Place the shredded cabbage in a large salad bowl and stir in the diced onions. Set aside.
- Make the dressing. Combine olive oil, orange juice, vinegar, lime juice, cilantro, chili powder, red pepper flakes, oregano, salt, and pepper in a salad dressing shaker or a small bowl; whisk or shake until thoroughly incorporated.
- Toss and refrigerate. Pour the salad dressing over the shredded cabbage and onions, and toss to combine. Cover and refrigerate for at least 30 minutes before serving.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How To Make This Coleslaw Recipe
I love that I can throw this cilantro lime coleslaw into a bowl and let it marinate while I prep a batch of air fryer potato wedges to have with our burgers! It takes mere minutes of hands-on time. Here are the steps.
- Prep the vegetables. Shred the cabbage and add it to a large bowl. Dice the red onion and toss it with the cabbage. Set aside.
- Make the dressing. Meanwhile, in a small bowl or dressing shaker, whisk together the olive oil, orange juice, vinegar, and lime juice. Stir in the chopped cilantro, chili powder, red pepper flakes, oregano, salt, and black pepper until well combined.
- Put it all together. Now, pour the dressing over the cabbage and onion mixture. Use tongs or a spoon to toss everything together until evenly coated.
- Refrigerate. Cover the bowl and refrigerate the coleslaw for at least 30 minutes to let the flavors meld, and the cabbage soften slightly.
- Serve and enjoy. Give the coleslaw one final toss before serving. Enjoy it as a side, on tacos, or as a topping for burgers and sandwiches! See below for serving suggestions.
How to Store
- Keep refrigerated. This cilantro lime coleslaw lasts in the fridge for up to 4 days. Store it airtight and stir it before serving. I don’t recommend freezing coleslaw due to the fresh vegetables in the recipe.
I can’t wait to make this to go with grilled chicken wings! Sounds perfect!
Thank you for another great recipe!
I hope you enjoy it! Thank YOU! 🙂