Cabbage Slaw with Lime Juice and Cilantro
A bright, herbaceous slaw with crisp shredded green cabbage tossed with fresh cilantro, lime juice, and jalapeño. The lime's acidity softens the cabbage slightly while the cilantro and heat from the jalapeño give it complexity. Perfect alongside tacos, grilled fish, or roasted chicken.
- Prep
- 12 min
- Cook
- —
- Wait
- 10 min
- Total
- 22 min
- Makes
- 4 cups slaw (serves 4 as a side)
Steps
Before you start
- Use a sharp knife or mandoline to slice cabbage evenly and thinly
- Zest the lime before squeezing it if you want to add zest to the slaw
- Remove jalapeño seeds for milder heat, or leave them for more spice
Prepare cabbage
- Slice the halved and cored cabbage into thin 1/8-inch ribbons using a sharp knife or mandoline slicer.
- Transfer to a large mixing bowl.
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Ready when: Cabbage is uniformly thin and ribbon-like
Tip: A mandoline slicer makes quick work of this, but be careful of your fingers. For safety, use the guard or a folded kitchen towel to hold the cabbage.
Make dressing
- In a small bowl, whisk together the fresh lime juice and extra virgin olive oil until blended.
- Season with kosher salt and freshly ground black pepper to taste.
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Ready when: Dressing is well combined and emulsified
Tip: The lime juice naturally softens the cabbage, so don't over-salt—taste as you go and adjust seasoning at the end.
Combine and toss
- Pour the lime dressing over the shredded cabbage.
- Add the sliced jalapeño and chopped cilantro.
- Toss everything together with your hands or two forks until the cabbage is evenly coated and begins to soften slightly.
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Ready when: Cabbage is coated with dressing and starting to wilt slightly
Tip: Don't over-mix; gentle tossing keeps the slaw from becoming mushy.
Rest and serve
- Let the slaw rest at room temperature for 10 minutes.
- This allows the flavors to meld and the cabbage to soften slightly.
- Toss once more just before serving.
- Taste and adjust salt and pepper if needed.
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Ready when: Cabbage is tender but still crisp, flavors are well integrated
Tip: The slaw is best served within 2 hours, while the cabbage still has some crunch. Beyond that, it continues to soften but remains tasty.
Good to know
Tips
- For a creamier slaw, whisk in 2–3 tablespoons of crema, sour cream, or Greek yogurt into the lime dressing before tossing.
- Add a pinch of cumin or a touch of honey to the dressing for extra depth.
- This slaw pairs beautifully with fish tacos, carnitas, grilled shrimp, or pulled pork.
- Make it spicy-forward by leaving the jalapeño seeds in and adding an extra jalapeño.
Storage & reheating
Store in an airtight container in the refrigerator for up to 2 days. The slaw will continue to soften and the flavors will deepen. For best texture and flavor, serve within 2 hours of assembly. Do not freeze.
Substitutions
- fresh cilantro leaves and tender stems → fresh mint or parsley. Mint adds brightness and sweetness; parsley is milder. Use the same amount.
- jalapeño pepper → serrano pepper or red pepper flakes. Serrano is hotter; use half the amount. Red pepper flakes add heat without fresh pepper texture—use 1/4 to 1/2 teaspoon.
- fresh lime juice → fresh lemon juice or white wine vinegar. Lemon is slightly less acidic and aromatic; vinegar is sharper. Use the same amount.
- extra virgin olive oil → neutral oil or avocado oil. Neutral or avocado oil won't add its own flavor, allowing the herbs and lime to shine.
