Why You’ll Love This Cabbage Slaw with Lime Dressing
- It’s incredibly fresh and light. Unlike traditional creamy slaws, this version feels bright and clean. The lime dressing is tangy and sharp, cutting through the richness of grilled meats or hearty beans without weighing you down.
- The texture is an absolute dream. You get a fantastic crunch from the cabbage and carrots, a little chew from the red onion, and a delicate softness from the fresh herbs. It’s a real party in your mouth.
- It’s a make-ahead champion. Honestly, this slaw gets better as it sits. The dressing softens the cabbage just a touch while it marinates, allowing all the flavors to meld together beautifully. You can make it hours ahead of time with zero stress.
- It’s endlessly versatile. Think beyond the picnic table. Pile it on fish tacos, stuff it into a banh mi sandwich, or serve it alongside a simple piece of grilled chicken. It adapts to whatever you’re cooking.
Ingredients & Tools
- 1/2 head green cabbage, thinly sliced
- 1/2 head red cabbage, thinly sliced
- 2 large carrots, grated
- 1/2 red onion, very thinly sliced
- 1/2 cup fresh cilantro, roughly chopped
- 1/4 cup fresh mint, roughly chopped (optional, but lovely)
- Juice of 3-4 limes (about 1/2 cup)
- 3 tbsp extra virgin olive oil
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- Salt and freshly ground black pepper to taste
Tools: A large mixing bowl, a sharp chef’s knife or mandoline (for super thin slices), a smaller bowl or jar for the dressing, a whisk.
The quality of your ingredients really shines here, so use the freshest limes you can find—they should feel heavy for their size. The Dijon mustard isn’t just for flavor; it acts as an emulsifier, helping the oil and lime juice come together into a smooth, cohesive dressing.
Serves: 6-8 as a side | Prep Time: 20 minutes | Cook Time: 0 minutes | Total Time: 20 minutes (plus optional marinating time)
Before You Start: Tips & Ingredient Notes
- Slice, don’t shred. For the best texture, aim for thin, ribbon-like slices of cabbage rather than a fine shred. This gives the slaw a more substantial, salad-like feel and holds up better to the dressing.
- The power of the soak. If you’re sensitive to the sharp bite of raw red onion, soak the sliced onion in a bowl of ice water for 10 minutes before adding it to the slaw. This tames the pungency beautifully while keeping that lovely crunch.
- Taste your limes! Limes can vary wildly in juiciness and tartness. Start with the juice of three limes, then taste the dressing and add the fourth if you want more zing. It’s all about balancing the tart with the sweet from the honey.
- Don’t skip the herbs. The cilantro and mint are not just garnishes; they’re integral to the flavor profile. They add a layer of freshness that makes this slaw truly special. If you’re a cilantro-hater, flat-leaf parsley is a great substitute.
How to Make Cabbage Slaw with Lime Dressing
Step 1: Prepare Your Veggies. First things first, let’s get all our chopping done. Remove the tough core from each half of the cabbage. Place the flat, cut-side down on your cutting board and use your sharp knife to slice it as thinly as possible. You’re aiming for delicate ribbons. Add both the green and red cabbage to your very large mixing bowl. Next, peel and grate the carrots directly into the bowl. Now, take your red onion—if you soaked it, make sure to pat it dry with a paper towel—and slice it paper-thin. Add that to the bowl as well. Finally, roughly chop your cilantro and mint and toss them in. Give everything a gentle toss with your hands just to start combining the colors.
Step 2: Whisk Up the Dressing. In your smaller bowl or a jar with a tight-fitting lid, combine the fresh lime juice, olive oil, honey, Dijon mustard, and that tiny minced garlic clove. Now, add a good pinch of salt and a few grinds of black pepper. Whisk it vigorously until the dressing looks smooth and slightly thickened, or if you’re using a jar, screw the lid on tightly and shake it like you mean it for about 30 seconds. The trick is to get it fully emulsified.
Step 3: Combine and Marinate. Pour about two-thirds of the dressing over the cabbage mixture. Using a pair of tongs or clean hands, toss the slaw thoroughly, making sure every strand gets coated in that vibrant dressing. You’ll notice the red cabbage will start to bleed its beautiful color into everything—that’s a good sign! Now, taste a piece. Does it need more salt? More lime? More sweetness? Adjust with the remaining dressing and seasoning until it’s perfectly balanced for your palate.
Step 4: The Waiting Game (Optional but Recommended). This is the secret to a truly great slaw. Let it sit for at least 15-20 minutes at room temperature before serving. This allows the cabbage to wilt ever so slightly, becoming more tender and absorbent, and lets the flavors really get to know each other. If you’re making it ahead, cover it and pop it in the fridge for up to 4 hours. Give it one final toss before serving to redistribute the dressing that will have settled at the bottom.
Serving Suggestions
Complementary Dishes
- Grilled Fish Tacos — The crisp, acidic slaw is the perfect topping for flaky, smoky grilled fish, cutting through the richness and adding essential crunch.
- Pulled Pork Sandwiches — Serve a generous mound on the side to contrast the sweet, tender pork. It’s a classic pairing for a reason.
- Black Bean Burgers — This slaw adds a fresh, lively element that lifts the earthy, hearty flavors of a good veggie burger.
Drinks
- A Crisp Lager or Pale Ale — The citrus notes in the beer will mirror the lime in the slaw, creating a wonderfully harmonious pairing.
- Sparkling Water with a Lime Wedge — For a non-alcoholic option, the bubbles and lime keep your palate refreshed between bites.
- A Sauvignon Blanc — This wine’s characteristic grapefruit and herbaceous notes are a fantastic match for the slaw’s zesty, herbal profile.
Something Sweet
- Grilled Pineapple with a Sprinkle of Chili Powder — The sweet, caramelized fruit with a hint of heat continues the tropical, lime-infused theme.
- Mango Sorbet — A light, fruity dessert that feels like a natural extension of the meal without being too heavy.
- Simple Shortbread Cookies — The buttery, simple sweetness provides a lovely, clean finish after the vibrant slaw.
Top Mistakes to Avoid
- Mistake: Dressing the slaw too early for long-term storage. If you need to make this more than 4 hours in advance, keep the dressing separate and toss it in about 30 minutes before serving. Otherwise, the salt will draw out too much water from the cabbage, making the whole slaw soggy.
- Mistake: Cutting the cabbage too thick. Chunky pieces of cabbage are hard to eat and won’t absorb the dressing properly. Take your time to get nice, thin slices—it makes all the difference in the final texture.
- Mistake: Skipping the taste-and-adjust step. Dressings are personal. Always taste your dressing on a piece of cabbage before committing. You might need more salt to balance the acid or a touch more honey if your limes are particularly tart.
- Mistake: Over-mixing with rough utensils. Be gentle when tossing! Using a light hand or tongs prevents bruising the delicate herbs and cabbage. You want to coat, not crush.
Expert Tips
- Tip: Add a textural surprise. Just before serving, sprinkle over some toasted pepitas (pumpkin seeds) or sliced almonds. The nutty crunch takes the texture to a whole new level and adds a bit of healthy fat.
- Tip: Spice it up. For a little kick, add a finely chopped jalapeño (seeds removed for less heat) to the slaw mix, or a pinch of red pepper flakes to the dressing. It adds a wonderful warmth.
- Tip: Make it a main course. Turn this side into a satisfying lunch by adding a protein. Some shredded rotisserie chicken, a can of rinsed chickpeas, or even some crumbled feta cheese makes it a complete, filling meal.
- Tip: Use the dressing for other things. This lime vinaigrette is so good, you’ll want to put it on everything. It’s fantastic on a simple green salad, drizzled over grilled shrimp, or even as a marinade for chicken.
FAQs
Can I make this slaw ahead of time?
Absolutely, and it’s actually encouraged! You can prepare the slaw (with dressing) up to 4 hours in advance. Store it covered in the refrigerator. The cabbage will soften slightly and the flavors will meld together beautifully. If you need to make it further ahead, say the night before, keep the chopped veggies and the dressing in separate containers in the fridge. Combine them about 30 minutes before you plan to serve to maintain the best texture.
I really dislike cilantro. What can I use instead?
No problem at all—cilantro can be a divisive herb! The easiest swap is an equal amount of fresh flat-leaf parsley. It still gives you that fresh, green flavor without the polarizing taste. You could also try using fresh basil or even just doubling up on the mint for a different, but equally delicious, herbal note.
Why is my slaw watery after sitting in the fridge?
This happens when the salt in the dressing draws out the natural water content from the cabbage over a long period. To prevent this, if making far in advance, salt the slaw very lightly when you first mix it, then do a final seasoning with salt just before serving. Also, make sure your cabbage is thoroughly dried after washing if you’ve rinsed it.
Can I use pre-shredded coleslaw mix?
You can, for a real shortcut! The texture will be a bit finer, but it will still taste great. Just be sure to pick a mix that is mostly cabbage and carrots, without any heavy dressing already on it. You might want to pick out any very thick pieces of cabbage. And don’t forget to add your own fresh herbs and red onion for that extra flavor dimension.
How long will the leftovers keep?
Leftovers will keep in an airtight container in the refrigerator for about 2 days. The cabbage will continue to soften, and it may release more liquid, but it will still be tasty. It’s fantastic the next day stuffed into a wrap or pita with some hummus for a quick lunch.
Cabbage Slaw With Lime Dressing
Whip up a vibrant Cabbage Slaw with a zesty lime dressing! This easy, no-mayo recipe is crunchy, refreshing, and the perfect healthy side for tacos, BBQ, and more.
Ingredients
Ingredients
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1/2 head green cabbage (thinly sliced)
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1/2 head red cabbage (thinly sliced)
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2 large carrots (grated)
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1/2 red onion (very thinly sliced)
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1/2 cup fresh cilantro (roughly chopped)
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1/4 cup fresh mint (roughly chopped (optional, but lovely))
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3-4 juice of limes (about 1/2 cup)
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3 tbsp extra virgin olive oil
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1 tbsp honey or maple syrup
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1 tsp Dijon mustard
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1 small garlic clove (minced)
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Salt and freshly ground black pepper (to taste)
Instructions
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Prepare Your Veggies. First things first, let's get all our chopping done. Remove the tough core from each half of the cabbage. Place the flat, cut-side down on your cutting board and use your sharp knife to slice it as thinly as possible. You're aiming for delicate ribbons. Add both the green and red cabbage to your very large mixing bowl. Next, peel and grate the carrots directly into the bowl. Now, take your red onion—if you soaked it, make sure to pat it dry with a paper towel—and slice it paper-thin. Add that to the bowl as well. Finally, roughly chop your cilantro and mint and toss them in. Give everything a gentle toss with your hands just to start combining the colors.01
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Whisk Up the Dressing. In your smaller bowl or a jar with a tight-fitting lid, combine the fresh lime juice, olive oil, honey, Dijon mustard, and that tiny minced garlic clove. Now, add a good pinch of salt and a few grinds of black pepper. Whisk it vigorously until the dressing looks smooth and slightly thickened, or if you're using a jar, screw the lid on tightly and shake it like you mean it for about 30 seconds. The trick is to get it fully emulsified.02
-
Combine and Marinate. Pour about two-thirds of the dressing over the cabbage mixture. Using a pair of tongs or clean hands, toss the slaw thoroughly, making sure every strand gets coated in that vibrant dressing. You'll notice the red cabbage will start to bleed its beautiful color into everything—that's a good sign! Now, taste a piece. Does it need more salt? More lime? More sweetness? Adjust with the remaining dressing and seasoning until it's perfectly balanced for your palate.03
-
The Waiting Game (Optional but Recommended). This is the secret to a truly great slaw. Let it sit for at least 15-20 minutes at room temperature before serving. This allows the cabbage to wilt ever so slightly, becoming more tender and absorbent, and lets the flavors really get to know each other. If you're making it ahead, cover it and pop it in the fridge for up to 4 hours. Give it one final toss before serving to redistribute the dressing that will have settled at the bottom.04
