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Cilantro Lime Coleslaw

A quick and easy coleslaw recipe that has tangy lime, bright cilantro, and just a dash of hot sauce. Perfect for sandwiches, tacos, or as a simple side dish!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Side Dish
Cuisine: American
Keyword: Cilantro, Coleslaw, Lime, Side Dish
Servings: 12 servings
Calories: 59kcal


For the dressing:

  • 1/3 cup mayonnaise
  • 1/3 cup full fat plain yogurt
  • 1 lime zested and juiced
  • 1 tsp. kosher salt
  • Hot sauce to taste

For the slaw:

  • 10 ounces green cabbage (about ¼ of a large head)
  • 4 ounces red cabbage (about ¼ of a small head)
  • 1 large carrot (or two small ones)
  • 1 cup cilantro leaves


For the dressing:

  • In a large glass bowl, whisk together the mayo, yogurt, lime juice, zest, salt, and hot sauce until smooth. Be sure the bowl is large enough to accommodate the veggies, we’re doing all our mixing in this one bowl!

For the slaw:

  • Prepare the veggies for slaw. Using a very sharp knife, or large vegetable peeler, shred the cabbages into tiny ribbons. Shred the carrot on a large box grater. Roughly chop the cilantro leaves.
  • Toss all of the prepared vegetables into the bowl with the dressing. Stir to combine and be sure the slaw is evenly mixed. Taste and adjust seasoning – adding more salt or hot sauce if necessary. Chill until ready to serve.


  • Slaw can be made up to one day in advance and will last in the refrigerator for up to three days. Any longer and the color from the carrot and purple cabbage will leak out into the dressing and the whole thing will be a muddy and unpleasant looking mess.


Serving: 0.75cup | Calories: 59kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 213mg | Potassium: 103mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1075IU | Vitamin C: 16mg | Calcium: 26mg | Iron: 1mg