Cilantro Lime Slaw

Name: Cilantro Lime Slaw
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: tex_mex
Ingredients: 400 g cabbage (finely shredded); 1 pcs carrot (medium, peeled and shredded); 1 pcs jalapeño (seeded and minced); 0.5 cup cilantro (roughly chopped, loosely packed); 2 pcs lime (juiced); 2 tbsp olive oil; 2 tbsp yogurt (plain, thick); 1 tsp honey; 1 pinch cumin powder; 1 pinch salt; 1 pinch black pepper

RATING

4.6/5(98)

TASTE SCORE

8/10

A bright, zesty cabbage salad without mayo, tossed in a punchy lime-cilantro dressing. Crisp shredded cabbage and carrots get a jalapeño kick and a creamy finish from yogurt. Ready in 15 minutes, it's the perfect crunchy side for tacos, burgers, or grilled meats.

PREP

15m

COOK

SERVES

1 CUP

118 cal

SERVINGS

METHOD · 6 STEPS

prep
Shred the cabbage and carrot.
1.Remove any wilted outer leaves from the cabbage. Cut into quarters and slice out the core.
2.Slice the cabbage as thinly as possible with a sharp knife.
3.Peel the carrot and shred it using the large holes of a box grater.
TIPFor the crunchiest slaw, slice the cabbage by hand instead of using a food processor which can bruise the leaves.
prep
Prep the jalapeño and cilantro.
1.Slice the jalapeño in half lengthwise. Scrape out the seeds and white ribs with a spoon.
2.Mince the jalapeño very finely.
3.Roughly chop the cilantro leaves and tender stems.
mix
Whisk the lime dressing.
1.In a large mixing bowl, squeeze the juice from both limes.
2.Add olive oil, yogurt, honey, cumin powder, salt, and black pepper.
3.Whisk until smooth and emulsified.
mix
Toss the slaw together.
1.Add the shredded cabbage, carrot, minced jalapeño, and chopped cilantro to the bowl with the dressing.
2.Toss everything together with your hands or tongs until the cabbage is evenly coated.
3.Taste and adjust salt or lime juice if needed.
TIPMassaging the cabbage gently with your hands for 30 seconds softens it slightly and helps it absorb the dressing.
rest · ~5 min
Let the slaw rest briefly.
Let the slaw sit for 5 minutes at room temperature. This allows the flavors to meld and the cabbage to soften just a touch while staying crisp.
TIPThis slaw is best fresh but can be made up to 2 hours ahead and stored in the fridge.
serve
Toss again and serve.
Give the slaw one final toss to redistribute the dressing that may have settled at the bottom. Pile it high on tacos, beside grilled chicken, or on top of burgers.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For the crunchiest slaw, slice the cabbage by hand instead of using a food processor which can bruise the leaves.
2
Massage the cabbage gently with your hands for 30 seconds to soften it slightly and help it absorb the dressing.
3
Let the slaw rest for 5 minutes before serving to meld the flavors while keeping the cabbage crisp.
4
This slaw is best fresh but can be made up to 2 hours ahead and stored in the fridge.
5
Use thick, plain yogurt (like Greek yogurt) to avoid a watery dressing.
6
Adjust the jalapeño amount to your heat preference — keep the seeds for extra kick.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace yogurt with a plant-based thick yogurt (e.g., coconut or soy) and use agave syrup instead of honey. For a creamier version, blend a quarter of an avocado with the lime juice.

low oil