Purple Cilantro Lime Coleslaw is as pleasing to the eye as it is to the palate. Bright, fresh, and quick to prepare, this vibrant slaw makes a perfect side dish in under 10 minutes and pairs beautifully with tacos, burgers, sandwiches, grilled meats, or served on its own.
The crisp bite of purple cabbage gives this slaw an eye-catching color and satisfying crunch. Fresh cilantro and lime add a bright, slightly unexpected flavor that keeps the salad light and refreshing—an ideal complement to richer mains at barbecues, potlucks, or weeknight dinners.
Using a fresh head of cabbage gives the best texture and flavor, though a pre-shredded bag can be used in a pinch. Shredding takes only a few minutes and yields a noticeably better result, so I recommend doing it when possible.
How to make Purple Cilantro Lime Coleslaw
Prepare the creamy cilantro-lime dressing by whisking together mayonnaise, Mexican crema or sour cream, lime juice and zest, minced garlic, finely chopped jalapeño, salt, and pepper.
Add the shredded purple cabbage, thinly sliced carrot, chopped cilantro, and sliced green onions to the bowl with the dressing.
Toss everything together until the vegetables are evenly coated. Serve immediately for maximum crunch or refrigerate for a few hours if you prefer a softer texture.
How to shred a fresh head of cabbage
Rinse the cabbage and remove any discolored outer leaves. Remove the core by cutting the cabbage into quarters and slicing out the solid core pieces. Use a sharp chef’s knife to slice the quarters into thin strips or shred the cabbage with a mandoline or shredding tool for consistent results.
Substitutions and additions
Green cabbage works just as well if you don’t have purple cabbage. You can also mix in Napa cabbage, shaved Brussels sprouts, kale, or small broccoli florets to vary the texture and flavor.
Cajun shrimp tacos, pictured above, are a delicious way to enjoy this slaw. It also pairs wonderfully with grilled or smoked dishes—try it alongside pulled pork, chicken, or ribs.
Serving ideas:
- Barbecued pulled pork
- Sticky Asian grilled chicken thighs
- Grilled pineapple teriyaki chicken kabobs
- Sticky Asian baked pork ribs
- Grilled Asian chicken kabobs
If you try this Purple Cilantro Lime Coleslaw, please rate the recipe and leave a comment to share how it turned out. Photos and feedback are always appreciated.
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Purple Cilantro Lime Coleslaw
Ingredients
- 4 cups purple/red fresh cabbage, cored, thinly sliced or shredded
- 1 carrot, peeled and thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced
Sauce
- 1/4 cup mayonnaise
- 1/4 cup Mexican crema or sour cream
- 2 tablespoons lime juice
- 1 tablespoon lime zest
- 1 clove garlic, finely minced
- 1 jalapeño, ribs and seeds removed, finely minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
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In a large mixing bowl, whisk together the sauce ingredients until smooth.
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Add the cabbage, carrot, cilantro, and green onions, then toss to coat evenly with the dressing.
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Serve immediately for a crisp texture or refrigerate up to 4 hours for a more tender slaw.
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Garnish with extra green onions or lime wedges if desired.
Notes
Nutrition
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Carbohydrates: 7 g
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Protein: 1 g
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Fat: 9 g
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Fiber: 2 g