Cilantro Lime Slaw with Honey Lime Vinaigrette

This Cilantro Lime Coleslaw with honey-lime vinaigrette is light, tangy, and refreshing with a natural brightness. This nutritious slaw stays fresh for days and goes all-in on wholesome, nourishing ingredients like extra virgin olive oil, fresh lime juice, and just a touch of honey.

For more healthy slaw recipes, try my Turkish Red Cabbage Salad and my Apple-Cranberry Coleslaw.

I'm always reaching for a fresh, light slaw as a simple, healthy side dish.

This cilantro-lime slaw is perfect for smoked chicken, birria enchiladas, Traeger pork tacos, and more! Made with green and red cabbage, carrots, jalapeno, and green onion, this slaw packs a wealth of vitamins and minerals and supports digestion through fiber and healthy fats.

It's crunchy and full of color! This is the kind of fresh side dish that balances your plate while brightening it up.

Instead of a mayo-heavy dressing, this slaw uses mostly olive oil and fresh lime juice, with just one tablespoon of mayo for a little creaminess. A touch of honey balances the acidity, while green onion and jalapeño add brightness and gentle heat.

It holds up well in the fridge and pairs well with protein-forward meals and smoked meats like my smoked spatchcock chicken and Traeger chicken legs when you want something fresh, nutrient-dense, and simple on the side.

Bonus: It stays fresh for several days, making it a great choice for veggie meal prep!

Key Ingredients

Here are the key ingredients needed for this cilantro lime coleslaw with honey lime vinaigrette. For a full list of ingredients, be sure to check the recipe card.

Cabbage – Cabbage is the heart of a great coleslaw. Using a mix of green and purple cabbage gives you a ton of crunch, color, and nutrition.

Be sure to slice the cabbage thinly to allow the cabbage to soften while keeping it fresh & crisp.

If you wish to buy only one type of cabbage or don’t want any leftovers, you can use a whole head of green cabbage in place of the purple cabbage.

Cilantro – Fresh cilantro adds a bright, citrusy flavor that pairs perfectly with lime. Use both the leaves and stems-they're packed with flavor!

If cilantro overpowers dishes for you, a rough chop (instead of mincing) mellows the flavor. But if you’re a cilantro lover like me, be sure to try out my fresh and spicy chimichurri sauce recipe, too!

Jalapeno – Jalapeño brings just enough heat to wake everything up without making the slaw too spicy. Remove the ribs and seeds and dice finely for a milder flavor.

For less spice, replace the jalapeno with a sweet mini bell pepper.

Lime Juice – I highly recommend juicing fresh limes for the vinaigrette to get a bright, fresh flavor. You will need 2 to 3 limes to get the recommended amount of juice. That said, bottled lime juice works just as well and is a great shortcut.

My honey lemon vinaigrette is another alternative if you don’t have access to fresh limes.

Olive Oil – Packed with antioxidants and healthy fats, extra virgin olive oil provides a nutritious vinaigrette base for this slaw. Avocado oil is another great choice if you desire a milder flavor.

How to Make Cilantro Lime Coleslaw

1. Prepare the Vinaigrette.
Add the olive oil, lime juice, honey, mayo, salt, and pepper to a small mixing bowl. Whisk together until evenly mixed.

Alternatively, you can add to a blender cup and do a few pulses to combine, or use a mason jar and shake to combine.

2. Chop the Slaw.
I prefer to chop my veggies by hand, but a food processor or veggie chopper can also be used if you have the proper attachments.

Thinly slice the cabbage into very thin shreds. Grate or julienne the carrot to add to the slaw. Dice the jalapeno, slice the green onions, and chop the cilantro.

3. Combine the Salad.
Add all of the chopped veggies to a large mixing bowl. Pour the prepared vinaigrette over the coleslaw. Using a pair of tongs, toss the coleslaw in the dressing until evenly coated.

4. Serve.
Serve immediately, or refrigerate to serve later. This salad can be made ahead of time, and the flavors only get better after they have time to meld together.

For the crunchiest texture, it is best eaten within 24 hours, but it will retain most of its crunch for two to four days.

Other Easy & Nutrious Salads

If you’re looking for some other easy, nutritious salads, you’ll love any of the following:

You’re going to love this Cilantro Lime Coleslaw with Honey Lime Vinaigrette!
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It means the world to hear from those who try my recipes, and every comment helps other readers. 🙂