Cilantro Lime Slaw



Serving size

about 1 1/2 cups
15 Minutes (does not include chilling time)
60 minutes

This recipe can easily be multiplied or divided by 2. This recipe keeps well for about 3 days in the refrigerator.

Cilantro Lime Slaw


1 head, medium (about 5-3/4 inch dia) Cabbage, raw (thinly shredded)
1 large Carrots, raw (peeled and shredded)
1/2 cup Coriander (cilantro) leaves, raw (coarsely chopped)
3 Tbsp. Olive oil
1 tsp.. Honey
1/8 tsp. Cayenne pepper
3/4 tsp. Salt
1 lime yields Lime juice, raw
2 tsp. Lime zest (zest of 1 lime)


Place the cabbage, carrot, cilantro, olive oil, honey, cayenne pepper, salt and pepper in a large bowl.

Zest the lime and add the zest to the bowl.

Juice the lime and add the juice to the bowl.

Toss well and chill for at least an hour before serving.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

This is a great bright, summery variation of the classic cole slaw. It goes well with everything – from burgers to food from the grill.

"ZENITH, n. The point in the heavens directly overhead to a man standing or a growing cabbage."

Ambrose Bierce, Writer