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Cilantro Lime Slaw

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This Cilantro Lime Slaw recipe is easy to make in just 10 minutes, it tastes extra fresh and light, and it can work great as a zesty side dish or as a topping for tacos, burgers, sandwiches and more.

Cilantro Lime Slaw

Guys, I’ve got the yummiest fish taco recipe comin’ your way tomorrow.

But first — we’ve gotta talk about this coleslaw. ♡

It’s my go-to, back-pocket, easy-breezy, fresh-and-flavorful cilantro lime slaw recipe that I’ve made for years, and it somehow magically goes with just about everything. I make it most often just as a simple side dish when we’re grilling out in the summertime, especially anytime that BBQ sauce or Mexican food are involved. But it’s also fantastic served as a topping on pretty much any kind of tacos — fish, shrimp, carnitas, sofritas, barbacoa, chicken, you name it. It also works great as a topping for burgers or sandwiches, or mixed into buddah bowls or burrito bowls. Or hey — if you want to maybe add a protein and avocado in there too — this slaw can easily be transformed into an entree just like that.

Mostly though, I just love this cilantro lime slaw because it tastes super light and healthy, and it’s a breeze to make. Just pick up a bag of coleslaw mix at the store (or shred some cabbage and carrots and make your own from scratch). Pop a handful of simple ingredients to the blender to make the sauce. Toss everything together and then — voila! — the most delicious, creamy, tangy coleslaw can be ready to go in less than 10 minutes.

Let’s make some!

Mexican Coleslaw Dressing Ingredients

Cilantro Lime Slaw Ingredients:

To make this recipe, you will need the following cilantro lime coleslaw ingredients:

  • Coleslaw mix: To make this recipe extra quick and easy, I recommend just picking up a bag of coleslaw mix at the store. Or you’re welcome to just shred some cabbage and carrots and make your own homemade coleslaw mix.
  • Greek yogurt: I like to make this slaw with (full-fat) plain Greek yogurt. But you are welcome to use mayo (or a 50/50 split with mayo) if you prefer. Or mix in some sour cream for an even tangier slaw.
  • Fresh cilantro: We will add lots to the coleslaw dressing, but feel free to also stir in some (larger) chopped cilantro leaves to the finished slaw too.
  • Green onions: We will just add the green parts.
  • Lime juice: Freshly-squeezed, please.
  • Garlic: A few cloves of fresh garlic. Or you can sub in a teaspoon of garlic powder.
  • Seasonings: Just salt, pepper and cumin.
  • (Optional) Jalapeño or Serrano Pepper: I love adding in a seeded chile pepper for a little extra heat. Or, if you would like a significantly spicier slaw, leave in the seeds. :)

How To Make Coleslaw

How To Make Coleslaw:

To make this easy coleslaw recipe, simply…

  1. Make the coleslaw dressing: Combine the Greek yogurt, cilantro, lime juice, cumin, salt, pepper, jalapeño (if using), green onions and garlic in a blender or food processor, and pulse briefly until the mixture is combined. (Or alternately, if you would rather not use a blender to make the coleslaw dressing recipe, you can just finely-chop the ingredients and then stir everything together.)
  2. Toss everything together. In a large bowl, toss the coleslaw mix with the dressing until combined.
  3. Serve.  Serve immediately, or cover and refrigerate for up to 1 day.

Full instructions in the recipe below.

Cilantro Lime Coleslaw

Possible Variations:

Want to mix things up with this homemade coleslaw recipe? Feel free to:

  • Use a different creamy base: If you love a good mayo-based coleslaw, feel free to use mayo in place of Greek yogurt, or do a 50/50 blend. Or for an even tangier slaw, feel free to use sour cream in place of Greek yogurt, or do a 50/50 blend.
  • Make it sweeter: For a slightly sweeter slaw, feel free to mix 1-2 tablespoons of honey into the coleslaw dressing.
  • Make it smokier: For a smokier slaw, add 1 chipotle pepper in adobe sauce to the dressing. (It’s so good!!)
  • Add avocado: Adding in some avocado is always a good idea. ;)
  • Add extra veggies: If you would like to gussy up the coleslaw mix with extra veggies, feel free to add in some thinly-sliced bell peppers, red onions, jicama, and/or radishes.
  • Add nuts: For some extra crunch, try adding a handful of pepitas or sunflower seeds to this slaw too!

Easy Coleslaw Recipe with Cilantro and Lime

Ways To Serve This Coleslaw:

As I mentioned above, this cilantro lime slaw recipe can be served any number of ways! Some of my favorites include…

  • Easy side dish: This slaw tastes great on its own as an easy side dish, especially with Mexican or Thai food, or when served with any kind of grilled meats or veggies.
  • Fish tacos: I most often make some form of this slaw to serve on fish tacos. (Stay tuned for a new recipe tomorrow!)
  • Burgers/BBQ/etc: This slaw works great as a topping for burgers, bbq sandwiches, sloppy joes, and many other kinds of sandwiches/slider.

Healthy Coleslaw Recipe with Cilantro and Lime

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Cilantro Lime Slaw

Cilantro Lime Slaw

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 58 reviews
  • Author: Ali
  • Prep Time: 10 mins
  • Cook Time: 0 mins
  • Total Time: 10 mins
  • Yield: 4-6 servings 1x


This Cilantro Lime Slaw recipe is easy to make in just 10 minutes, it tastes extra fresh and light, and it can work great as a zesty side dish or as a topping for tacos, burgers, sandwiches and more.


  • 1 cup plain Greek yogurt*
  • 1/2 cup tightly-packed fresh cilantro
  • 1/4 cup freshly-squeezed lime juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly-cracked black pepper
  • 3 green onions (just the green parts)
  • 2 garlic cloves
  • (optional) 1 jalapeño or serrano pepper, stemmed and cored
  • 1 (14-ounce) bag cole slaw mix* (about 78 cups)


  1. Combine the Greek yogurt, cilantro, lime juice, cumin, salt, black pepper, green onions, garlic and jalapeño (if using) in a blender or food processor*.  Pulse briefly a few times until the mixtures is combined.
  2. Place the cole slaw mix in a large mixing bowl.  Drizzle the sauce on top of the cole slaw, then toss until the mixture is evenly combined.  Season with extra pepper and/or lime juice if needed.
  3. Serve immediately, or cover and refrigerate for up to 24 hours.


*Greek yogurt: I used plain full-fat Greek yogurt for this recipe.  But if you prefer a mayo-based slaw, you are welcome to use mayo instead, or a 50/50 blend.  Or you could do a blend with sour cream if you would like an even tangier slaw.

*Cole slaw mix: If you would like to make homemade cole slaw mix, just combine about 7 cups of shredded cabbage (green, red, or a mix) and 1 cup of shredded carrots.

*Skip The Blender: If you would like to skip the blender/food processor step, you’re also welcome to make this coleslaw dressing recipe entirely by hand.  Just finely chop the cilantro, jalapeño (if using), green onions and garlic, and whisk them all together with the other dressing ingredients until combined.

Recipe adapted from Bon Appetit.

Best Coleslaw Recipe with Cilantro and Lime

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87 comments on “Cilantro Lime Slaw”

  1. Made this before, and it was amazing! Cooking for some vegan friends this weekend and wondering how it would taste with coconut yogurt?

    • I made this vegan by substituting the greek yogurt with Forager’s plain cashewgurt and it was perfect. I think coconut would impart too much flavor where the plain cashewgurt is a great replacement that doesn’t change flavors too much.

  2. Made this recipe many times now. It’s my go-to shrimp taco fave! Only thing: Where in the world is the recipe for the Chipotle crema?!?! I kinda figured out my own but I’d love to see what the actual measurements/ingredients are

    • Great easy recipe
      I added half a ripe avocado to make it a bit more creamy. I love tarte acidic flavors so this was perfect!

  3. YUM!!!! I did the 50/50 with greek yogurt & mayo, added a jalapeno, as well as some honey and a drop of cider vinegar. This recipe is a keeper for sure!!!

  4. I want to bring this camping…do you think the dressing would keep for a few days if I make it ahead of time?

  5. This is kind of gross…dont use Greek yogurt, and if you do, dont use a full cup, maybe half will make it less gross, but I will never make this yuck again

  6. Why is the suggestion this will only last for 1 day in the fridge? Wondering what I can put together in the fridge then last second put together to make it last longer.

    • Likely put together at the last minute due to the acidity in the lime juice it will break down the slaw in the salad.

  7. So easy to make & tons of flavor! I used low-fat mayo, since that’s what I had on hand. I could easily see using this as a dressing for salad &
    even a dip!

  8. Really great addition to fish tacos!!! Beware though – I was out of jalapeños so i added chipotle peppers and adobo sauce which made the slaw sauce a brownish green. Next time ill chop the peppers and mix it with out the adobo sauce and maybe add some mango.

  9. We loved it! The dressing is tangy and quick to put together matter of fact we are thinking about putting it over the lettuce in our tacos tomorrow night. Def would make it again…and again😊

  10. This did not taste good. It was bitter, no sweetness? Not sure. I made from fresh ingredients and it was just a no.

  11. The slaw was delish and perfect with our chicken street tacos! Definitely a keeper!!

  12. Delicious!! Its so fresh and tasty…everyone loved it! One substitution was I used Mayo instead of greek yogurt (did not have any). Great recipe-I will make this often!

  13. This is hands-down my fiancé’s favorite Corsa. Now he does he does it with tacos and burgers he just eat it plain out of the bowl.

  14. Delicious! I added a chipotle pepper in adobo instead of a jalapeno. It added a nice amount of smokiness and heat to compliment the fish tacos I was making. I am going to make the sauce just to have for burgers and salads. Thanks!

  15. Thinking of making this as a side for Mother’s Day… Was wondering if adding a little fresh squeezed orange juice to the dressing would add a touch of sweetness and brightness… Or would it ruin it?

  16. Thank you! We used a heaping 1/4 cup mayo and 1/4 cup Greek yogurt, and it was plenty.

  17. Has anyone tried this with broccoli slaw?

    • Made with Broccoli Slaw loved it. I used 50/50 yogurt/mayo. We like heat so I used a whole jalapeno seeds and all. Was delish.

  18. Thank you for the recipe. I made this with sour cream and the family loved it.

  19. OMG! Best taco slaw EVER!!! Love, Love Love! Thanks for posting.

  20. I live way out in the country. Central Valley, CA. Where spicy Mexican food reigns supreme. This slaw was the perfect touch on the accompanying shrimp tacos. I used a cayenne (sp?) pepper, so it was very spicy. But, oh so good. Anywho, to the country part, it’s hard to get bag slaw mix. I solved my problem by thinly slicing the smallest head of green cabbage the local market had, put in thinly sliced red onion, and a grated carrot. It was perfect. Thanks for this wonderful recipe. It’s now in our monthly rotation for Taco Tuesday.

  21. Quickly made this as a wrap addition to Turkey and spinach. Amazing! Had everything except limes so I substituted fresh juice from lemons instead- it totally worked. Couple of squirts of honey was key! Blended the dressing and tossed it in a gallon bag with 6 cups fresh cabbage and 2 cups julienned carrots. Love the dressing on its own, can’t wait to try with avocado on a southwest salad! A keeper for sure!

  22. This was great and easy to make. Thanks!

  23. Wow amazing flavors! I used 5.3 oz of 5% fat yogurt and a bag of 10 oz bag of shredded cabbage and adjusted the other ingredients. Yes to the jalapeño! So light with just the right amount of spice and a slight tang from the yogurt.

  24. Love this with my shrimp tacos!
    I used Mayo & sour cream rather than yogurt & used purple cabbage rather than bagged slaw blend.
    I modified it a little by adding one shredded carrots & a very little bit of Siracusa sauce. I cooked up some shrimp with garlic butter, put them on a warm, soft tortilla & topped with the slaw. Omg, so yummy!
    I would recommend making the dressing in a separate bowl & pour over slaw blend a little at a time so that you don’t drowned the cabbage.

  25. This is a great recipe, have used it a couple of times now. I have a small American bar in Bangkok, Thailand, made shrimp tacos last week and my customers raved about this slaw. Thanks

  26. Used 100% mayo. So easy and delish!! Used on fish tacos, but happily gobbled up the leftover slaw the next day, on its own. A keeper, for sure.