Brighten up any meal with this lime and coriander cabbage slaw! Packed with crunchy cabbage, sweet carrots, fresh coriander, and a zesty lime dressing, this healthy side dish is a perfect addition to summer picnics, BBQs, or taco nights. Quick to prepare, naturally vegan, and bursting with flavour, this easy slaw recipe will become your go-to for fresh salad ideas.
How to Make Lime and Coriander Cabbage Slaw
Step 1 – Prepare the Vegetables
- Thinly slice the cabbage, julienne or grate the carrots, finely chop jalapeño, spring onions, and coriander.
Step 2 – Make the Dressing
- In a small bowl, whisk together lime zest, juice, olive oil, maple syrup/honey, and sea salt.
Step 3 – Assemble and Toss
- In a large bowl, combine cabbage, carrots, jalapeño, most spring onions, and coriander. Drizzle with dressing and toss to coat.
Step 4 – Serve
- Scatter reserved spring onions and coriander on top before serving. Taste and adjust seasoning if needed.
Tips
- Use a mix of red and white cabbage for extra colour.
- For extra crunch, add toasted seeds or nuts.
- Make ahead: Prep veggies and dressing separately, combine just before serving.
Can I make cabbage slaw ahead of time?
Yes, you can make cabbage slaw ahead of time. Martha Stewart actually recommends making slaw ahead of time so that the flavour intensifies. You can prep the vegetables and dressing separately for up to a day ahead, refrigerating for up to 3 hours.
How long does cabbage slaw last in the fridge?
You can store cabbage slaw in the fridge for up to 3-5 days. However, we recommend eating it within a day or two for the best results in flavour and texture. This is because it can become watery if kept for longer, making it unpleasant to eat.
Is this slaw recipe vegan and gluten-free?
Yes, this cabbage slaw recipe can be vegan and gluten-free friendly depending on the ingredients used.
The base ingredients for the slaw (the vegetables) can remain the same, however you would need to swap the honey in the dressing mix with pure maple syrup instead to make it 100% vegan. We like to use Biona Organic Pure Maple Syrup Amber Grade A 1 for this recipe.
Can I use lemon instead of lime?
Yes, you can use lemon instead of lime, but it will alter the flavour slightly. This is because lemons have a sweeter, less tart flavour than limes.
Serving Suggestions
- Perfect with tacos, grilled meats, burgers, or as a BBQ side.
- Great for meal prep, summer salads, or potlucks.
- Add to wraps, sandwiches, or bowls for extra crunch and flavour.
Storage & Reheating
- Store in an airtight container in the fridge for up to 3 days.
- For best texture, keep dressing separate until ready to serve.
- Refresh with extra lime juice if needed.
If you try this lime and coriander cabbage slaw recipe, let us know in the comments or submit your own recipe using this slaw! For more fresh salad ideas, check out our full collection.
