Why You’ll Love This Cabbage Slaw with Lime Dressing

• It’s a total texture party. You get this incredible crunch from the cabbage and carrots, a little softness from the cilantro, and a dressing that clings to every single shred without making anything soggy. It’s a symphony of contrasts in every bite.
• The dressing is ridiculously simple but genius. Just a few pantry staples—fresh lime juice, oil, a touch of sweetener, and some seasoning—whisk together into something that’s simultaneously tangy, sweet, and savory. It’s so much brighter and more complex than any bottled dressing.
• It’s your new go-to, versatile side. This slaw is a chameleon. It pairs beautifully with grilled fish or chicken, gets stuffed into fish tacos, sits alongside rich pulled pork, or even gets piled onto a burger for a fresh crunch. It never feels out of place.
• It actually gets better as it sits. Unlike a green salad that wilts in minutes, this slaw holds up beautifully. The cabbage softens just slightly, absorbing the dressing and becoming even more flavorful. Making it ahead is not just okay—it’s encouraged!

Ingredients & Tools

• 1/2 medium head green cabbage, core removed, thinly sliced
• 2 large carrots, peeled and grated
• 1/2 cup fresh cilantro leaves, roughly chopped
• 1/4 cup fresh lime juice (from about 2-3 limes)
• 3 tbsp extra virgin olive oil or a neutral oil like avocado oil
• 1 tbsp honey or maple syrup
• 1/2 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/4 tsp chili powder or a pinch of cayenne (optional, for a little heat)

Tools: A sharp chef’s knife, a large mixing bowl, a smaller bowl or a jar for the dressing, a whisk or a fork, a measuring spoons and cups.

The quality of your lime juice is key here—freshly squeezed makes all the difference, giving you that vibrant, aromatic tang that bottled juice just can’t match. And don’t skip the cilantro if you can help it; it adds a wonderful fresh, herbal note that really ties everything together.

Serves: 4-6 as a side | Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes

Before You Start: Tips & Ingredient Notes

• How to slice cabbage without a mess. Cut the cabbage into quarters and remove the tough core from each piece. Place a quarter flat-side down on your cutting board and use a sharp knife to slice it as thinly as you can. This gives you those perfect, delicate shreds.
• To grate or to julienne the carrots? A box grater is perfectly fine and super quick, but if you have a julienne peeler or a mandoline (use the guard!), you’ll get beautiful, long matchsticks that add a really nice visual appeal and a slightly different crunch.
• Don’t be shy with the salt. Cabbage can handle a fair amount of seasoning. The salt in the dressing not only adds flavor but also starts to gently break down the cabbage, making it a bit more tender and helping it absorb the dressing. Taste and adjust at the end!
• What if I’m a cilantro hater? No problem at all! You can easily swap it out for fresh chopped parsley or even some thinly sliced green onions (scallions). The goal is that pop of fresh, green flavor, and both of those options work beautifully.

How to Make Cabbage Slaw with Lime Dressing

Serving Suggestions

Complementary Dishes

• Fish Tacos — The cool, crisp slaw is the perfect topping for flaky, spicy fish tucked into a warm tortilla. It cuts through the richness and adds essential crunch.
• Grilled Chicken or Pork Skewers — The bright acidity of the slaw balances the smoky, charred flavor from the grill beautifully, making each bite feel balanced and fresh.
• Pulled Pork Sandwiches — Instead of a heavier coleslaw, this lime version provides a much-needed zing that cuts the fat of the pork and prevents the meal from feeling too heavy.

Drinks

• A Crisp Lager or Pale Ale — The citrus notes in the beer will echo the lime in the slaw, and the carbonation helps cleanse the palate between bites.
• Sparkling Water with a Lime Wedge — For a non-alcoholic option, the bubbles and lime complement the dish perfectly without adding any competing sweetness.
• Sauvignon Blanc — This wine’s characteristic grapefruit and grassy notes are a fantastic match for the herbal cilantro and zesty lime in the dressing.

Something Sweet

• Mango Sorbet — The tropical sweetness of mango is a natural partner for lime. It’s a light, refreshing end to a meal that might feature grilled meats or tacos.
• Shortbread Cookies — A simple, buttery shortbread provides a lovely, neutral contrast to the slaw’s vibrant flavors, and its crumbly texture is a nice change of pace.
• Grilled Pineapple — Throw a few pineapple rings on the grill for a few minutes. The caramelized sweetness with a hint of smoke is a stunning follow-up to the tangy slaw.

Top Mistakes to Avoid

• Mistake: Using bottled lime juice. I know it’s convenient, but it really lacks the bright, floral aroma and sharp tang of fresh limes. The dressing will taste flat and slightly metallic. Fresh is non-negotiable for the best results.
• Mistake: Not slicing the cabbage thinly enough. Thick, chunky pieces of cabbage are harder to eat and don’t absorb the dressing well. They can also taste a bit tough and bitter. Thin shreds are the goal for a delicate, restaurant-quality slaw.
• Mistake: Drowning the slaw in dressing. A little goes a long way! Start with most of the dressing, toss, and then add more only if needed. You can always add more, but you can’t take it out. A soggy slaw is a sad slaw.
• Mistake: Skipping the rest time. If you serve it immediately, the flavors won’t have had a chance to meld. That 15-20 minute wait allows the magic to happen—the cabbage softens, the flavors deepen, and everything becomes harmonious.

Expert Tips

• Tip: Massage the cabbage. For an even more tender slaw, after you’ve added the initial dressing, get in there with clean hands and gently massage the cabbage for about a minute. You’ll feel it start to soften and wilt slightly, which makes it even more enjoyable to eat.
• Tip: Toast your spices. If you’re using the chili powder, try toasting it in a dry pan for 30 seconds before adding it to the dressing. This wakes up the oils in the spice and gives it a deeper, warmer, more complex flavor.
• Tip: Add a textural surprise. Right before serving, sprinkle over some toasted pepitas (pumpkin seeds) or sliced almonds. The extra crunch and nutty flavor take the slaw to a whole new level and make it feel a bit more substantial.
• Tip: Make it a meal. Turn this side into a main course by adding a can of drained and rinsed black beans, some cooked quinoa, and diced avocado. It becomes a fantastic, healthy lunch bowl with tons of texture and flavor.

FAQs

Can I make this slaw ahead of time?
Absolutely, and it’s one of its best features! You can make this slaw up to 2 days in advance. Store it in an airtight container in the refrigerator. The cabbage is sturdy and will hold up well, and the flavors will continue to develop. It might release a little liquid as it sits, so just give it a good stir before serving. I wouldn’t recommend going much beyond 2 days, as the cilantro can start to wilt and lose its vibrancy.

What can I use instead of honey?
Maple syrup is the easiest one-to-one substitute and works perfectly for a vegan version. Agave nectar is another great option. If you don’t mind the flavor, a little brown sugar dissolved in the lime juice would work in a pinch. The sweetener is just there to balance the sharp acidity of the lime, so any liquid sweetener you have on hand will do the job.

My slaw is a bit watery after sitting. What happened?
This is totally normal! Cabbage contains a lot of water, and the salt in the dressing draws it out over time. It’s not a sign that you’ve done anything wrong. Just pour off the excess liquid at the bottom of the bowl before serving. To minimize this, you can salt the shredded cabbage separately, let it sit for 10 minutes, and then squeeze out the excess water with your hands before adding the other ingredients and dressing. This is a great pro-move for an extra crisp slaw.

Can I use red cabbage or a mix?
Please do! Using half green and half red cabbage makes for a stunningly beautiful slaw with a gorgeous purple and green color scheme. The flavor is very similar, though red cabbage can be a tad more peppery. It’s a fantastic way to add visual appeal and extra nutrients.

How can I add more protein to this?
This slaw is a fantastic base for protein. For a quick lunch, top it with a can of drained chickpeas, flaked canned tuna or salmon, grilled shrimp, or shredded rotisserie chicken. The dressing acts as a light, flavorful sauce that brings everything together into a complete and satisfying meal.