Cilantro Lime Slaw

5 from 8 votes

This crunchy, light, no-mayo slaw is a delicious side dish and a vibrant, flavorful topping on fish tacos. We use a pre-made coleslaw mix to keep it simple.

Course Salad, Side Dish

Cuisine American, Caribbean, Florida, Mexican

Keyword coleslaw, slaw

Dietary Restrictions Dairy-Free, Egg Free, Gluten-Free, Vegan

Prep Time 10

Total Time 10

Servings

Calories 28.5kcal

Author Lisa Lotts

Equipment

tongs

Ingredients

2 tablespoons granulated sugar
1 teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon celery seed
1 tablespoon fresh lime zest
3 tablespoons fresh lime juice
1 tablespoon rice wine vinegar or other like white or red wine or apple cider vinegar
16 ounces packaged coleslaw blend
½ cup chopped cilantro

Instructions

In a large bowl combine 2 tablespoons granulated sugar, 1 teaspoon kosher salt, ½ teaspoon black pepper, ¼ teaspoon celery seed, 1 tablespoon fresh lime zest, 3 tablespoons fresh lime juice and 1 tablespoon rice wine vinegar. Whisk well to combine.
Add 16 ounces packaged coleslaw blend and ½ cup chopped cilantro. Use a pair of tongs to toss the coleslaw mixture well and coat the cabbage with the dressing.
Serve as a side dish, or topping to tacos, sloppy joe's or pulled pork sandwiches.

Video

Notes

You can prepare the dressing in advance and store it in the refrigerator for 1-2 days until you're ready to assemble the salad.
It's best eaten when it's freshly made.
Keeps for about 1 day in the fridge; after that, the veggies wilt and become less crunchy.

Nutrition