Creamy Cilantro Lime Slaw for Tacos and BBQ

This Creamy Cilantro Lime Slaw blends crisp cabbage with bright cilantro, scallions and a tangy, creamy dressing—an ideal side for Mexican dishes and a standout topping for fish tacos.

Why this recipe is so great:

This cilantro-lime coleslaw is lively, fresh, and versatile. The purple cabbage provides a satisfying crunch and vibrant color, while cilantro, scallions and jalapeño add layers of herbal brightness and a gentle heat. The dressing combines Greek yogurt and mayonnaise for creaminess with lime juice and zest for acidity, honey for a touch of sweetness, and garlic and cumin for savory depth.

The result is a balanced slaw that complements grilled proteins, tacos, sandwiches, and a wide range of Mexican-inspired dishes. It stores well in the refrigerator for a day or two, making it useful for meal prep and entertaining.

Ingredients:

Gather fresh vegetables and a few simple pantry items to make the slaw and the dressing.

For the coleslaw you will need:

• 1 small head purple cabbage
• Kosher salt
• 1/2 cup fresh cilantro, stems removed and chopped
• 3–4 large scallions (green onions), thinly sliced
• 1 large jalapeño, stem and seeds removed, julienned or minced (adjust to taste)
• 

For the dressing you will need:

• 3/4 cup plain Greek yogurt (full-fat recommended)
• 1/2 cup mayonnaise
• 1 tablespoon honey
• 3 tablespoons fresh lime juice (about one large lime)
• 1 teaspoon lime zest
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• Freshly ground black pepper, to taste

Here’s how to make it:

1. Shred the cabbage finely and place it in a large colander or bowl. Sprinkle the cabbage with about 1 teaspoon kosher salt and massage it briefly to begin softening the leaves. Let it sit for at least 15 minutes; the salt will draw out a little moisture and mellow the cabbage.
2. While the cabbage rests, whisk the dressing together: combine the Greek yogurt, mayonnaise, honey, fresh lime juice, lime zest, minced garlic and cumin until smooth. Taste and adjust lime, honey or cumin as needed.
3. Drain or gently squeeze any excess liquid from the salted cabbage, then transfer the cabbage to a large mixing bowl. Add the chopped cilantro, sliced scallions and minced jalapeño. Toss the vegetables together so they are evenly mixed.
4. Pour the dressing over the vegetables and toss until everything is well coated. Season with freshly ground black pepper and, if needed, a small pinch of salt after tasting—the cabbage was salted earlier, so extra salt is often unnecessary.
5. Serve immediately for the most crunch, or refrigerate for up to one day to let the flavors meld. The slaw will soften over time but remains delicious as a make-ahead side or taco topping.

Recipe tips:

• Shred the cabbage as thinly as possible. A mandoline or a very sharp knife yields the best texture; thinner strands absorb the dressing and become more tender.
• If you dislike cilantro, omit it—the slaw will still be tasty. There is no single substitute that replicates cilantro’s unique flavor, so simply skip it if it isn’t to your liking.
• Because the cabbage is salted first, hold off on adding salt to the dressing. After combining everything, taste and add salt only if necessary.
• Jalapeño heat can vary. Taste a small piece before adding it all, and adjust the amount to control spiciness. Remove seeds for milder heat.

Related recipes:

If you enjoy homemade slaw, consider trying other variations that emphasize citrus, different vegetables, or an Asian-inspired flavor profile. Coleslaw adapts well to many cuisines and makes an easy, healthy side.

Did you make this recipe? Please leave a comment below and share how it turned out.

This recipe was originally published in March 2015 and has been updated with tips and clearer instructions. The recipe itself remains the same.