Easy Cilantro Lime Coleslaw
This post may contain affiliate links. Please read my disclosure policy.
This Cilantro Lime Coleslaw is bright, creamy, and so easy to make. Made with mayonnaise, freshly squeezed lime juice, Dijon mustard, fresh cilantro, and a touch of sugar, it comes together in minutes and delivers serious flavor. It’s naturally gluten-free, and the Caribbean-inspired flavors make it the BEST topping for fish tacos or a light summer side dish alongside grilled meats and seafood.
My friend, Tracy, passed this recipe along to me after I raved about it when they had us over for dinner. She whipped up a batch of homemade mayonnaise for this slaw, and it makes all the difference. The flavor combination is amazing with so many dishes, especially when paired with grilled seafood.
If you don’t want to spend the time whipping up healthier mayonnaise from scratch, you can find healthier mayo alternatives in most grocery stores. I always check labels and look for mayo made with olive oil or avocado oil.
Ingredients you’ll need
- Cabbage- you can use all green cabbage, or a mixture of red and green
- Mayonnaise- homemade avocado mayo, light mayo, or store-bought olive oil or avocado oil-based mayo
- Lime juice- freshly squeezed
- Fresh cilantro- adds bright, herbaceous flavor
- Sugar- granulated sugar adds a little sweetness to the mix (feel free to adjust to taste)
- Dijon mustard- adds a nice tangy flavor to the mix
- Kosher salt & freshly cracked pepper- adjust to taste, if needed
How to make cilantro lime coleslaw
This slaw couldn’t be easier to throw together. Simply whisk the dressing ingredients together in a large bowl, add the cabbage and cilantro, and toss until everything is well coated. Taste and adjust the seasoning, lime juice, or sugar to your liking. That’s it!
Tips for the best Caribbean-inspired slaw
- Use fresh lime juice. Bottled lime juice won’t give you the same bright, fresh flavor.
- Adjust the sweetness. Start with a small amount of sugar and add more to taste. Every lime is a little different in acidity, so trust your palate.
- Don’t skip the rest time. This slaw gets better as it sits. Even 30 minutes in the fridge before serving makes a difference.
- Cabbage options matter. A mix of red and green adds color and a slightly different texture, but all green works perfectly too.
What to serve with creamy cilantro lime coleslaw
It would go beautifully with grilled Mexican shrimp and this garlic-lime-grilled sea bass! You can even throw the grilled sea bass, or my favorite grilled shrimp, in a warm corn tortilla, top it with this slaw, and you’ve got delicious fish tacos. If you love Mahi Mahi, give these tacos a try!
This slaw is also a great topping for crockpot pulled pork sliders, shrimp tacos, or even a simple grilled Mexican marinated chicken sandwich. It adds a fresh, creamy crunch to just about anything off the grill.
Prep ahead
You can whip up this slaw the day before serving; it’s actually even better the second day, after all the flavors have had time to mingle and the cabbage has softened.
Storing
Store leftovers in an airtight container in the refrigerator for up to 3 days. Give it a quick toss before serving since some liquid may settle at the bottom. I don’t recommend freezing it, as the cabbage’s texture won’t hold up.
Ingredients
- ⅓ cup mayonnaise *see above for a homemade avocado oil mayo recipe
- 2-3 Tbsp freshly squeezed lime juice
- 2 Tbsp sugar or your favorite granulated sugar substitute *can adjust to taste
- ½ tsp dijon mustard
- ½ tsp kosher salt
- Fresh cracked pepper to taste
- 6 cups shredded cabbage can use a combination of red and green cabbage
- ¼ cup fresh cilantro chopped
Instructions
- Whisk together the first five ingredients until blended.
- Combine cabbage, chopped cilantro and mayo mixture.
- Refrigerate until ready to serve.
Nutrition
- Crispy Steak and Egg Breakfast Burritos - June 14, 2026
- Toasted Reuben Wrap Sandwich - May 20, 2026
- Low-Carb Spicy Tuna Bowl with Canned Tuna (High Protein) - May 17, 2026
Love the use of homemade mayo in this too. And the colors are so bold!
Thank you Tonya!
The last coleslaw I made had way too much mustard…your flavor profile looks a heck of a lot better! And with homemade mayo? SO yummy!