Recipes // Side Dishes // Cilantro Lime Slaw

Cilantro Lime Slaw


By Kelsey Nixon

Serves 8
Prep 15 minutes

I love a good slaw, and usually I tend to gravitate more toward refreshing acidic dressing than to heavier mayonnaise-based ones. I was influenced by my love for Mexican food and its traditional flavors to create slaw that is tart and bright, using lime juice and zest, cilantro, Serrano chile, and scallions. This winning combination of ingredients goes particularly with grilled chicken, steak or oven-baked ribs.


  • ½ head green cabbage, finely shredded
  • ½ head red cabbage, finely shredded
  • 1 bunch scallions, thinly sliced on an angle
  • ½ cup fresh cilantro leaves, chopped
  • 1 serrano chile, finely chopped
  • Kosher salt and cracked black pepper
  • 1.2 cup unseasoned rice vinegar
  • 1 ½ teaspoons grated lime zest
  • 3 tablespoons fresh lime juice
  • ½ teaspoon chili garlic sauce or sriracha sauce
  • 2 tablespoons light brown sugar


  1. In a large bowl, toss together the cabbage, scallions, cilantro, and serrano chile. Season with salt and pepper.
  2. In a small bowl, whisk together the vinegar, lime zest, lime juice, chili garlic sauce, and brown sugar. Slowly whisk in the oil until the dressing is emulsified.
  3. Drizzle the dressing over the cabbage and toss well. Serve immediately or store in a airtight container in the refrigerator for up to 3 days.
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