Cilantro Lime Coleslaw

Name: Cilantro Lime Coleslaw
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 0.5 tsp sea salt; 80 ml freshly squeezed lime juice; 1.5 tsp agave syrup or maple syrup; 2 tbsp olive oil; ½ small head shredded green cabbage; ½ small head red cabbage; 2 medium carrots, peeled and grated; 4 spring onions, thinly sliced; 20 g fresh coriander, roughly chopped; 1 jalapeño, finely chopped

Print Recipe

Prep Time 15 mins Total Time 15 mins

Difficulty: Beginner

Cuisine: Mexican Courses: Side dish

Description

This colourful, tangy coleslaw is the perfect refreshing side to balance the rich, bold flavours of a Mexican feast. With crunchy cabbage, fresh coriander, sweet carrots, and a lively lime dressing, it brings brightness to every bite. It’s simple, quick to prepare, and even better after a short rest, perfect for prepping ahead and letting the flavours meld.

Ingredients

For the dressing:

0.5 tsp sea salt ((plus more to taste))
80 ml freshly squeezed lime juice ((approx. 2 limes))
1.5 tsp agave syrup or maple syrup
2 tbsp olive oil

For the slaw:

½ small head shredded green cabbage
½ small head red cabbage
2 medium carrots, peeled and grated
4 spring onions, thinly sliced
20 g fresh coriander, roughly chopped
1 jalapeño, finely chopped ((optional, for heat))

Instructions

To make the dressing, whisk together the lime juice, salt, agave syrup, and olive oil in a small bowl or shake in a glass jar with a tight lid. Set aside.
In a large mixing bowl, combine the green and red cabbage, carrots, spring onions, chopped coriander, and jalapeño (if using).
Pour the lime dressing over the cabbage mixture.
Toss everything together thoroughly using tongs or clean hands until the slaw is evenly coated.
Taste and adjust seasoning, adding more salt or lime juice as desired.
Let the coleslaw rest for about 20 minutes at room temperature before serving. This helps the flavours deepen and the vegetables soften slightly.
Toss again just before serving.

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Cilantro Lime Coleslaw