This post may contain affiliate links. Read disclosure policy
This 5-minute cilantro lime slaw is the easiest way to add a fresh, zesty crunch to tacos, burrito bowls, and Mexican dinners. Made with just 5 ingredients, it comes together in minutes and stores well in the fridge.
The freshness everyone needs
Let’s be real: Tacos just aren’t the same without something fresh and crisp to balance out the meat and cheese.
Sure, crispy shreddy iceberg lettuce is always welcome, but this cilantro lime slaw is one of those recipes to keep in your back pocket for those nights when you really want your tacos to hit.
It turns a plain gringo taco (ground beef + taco seasoning + shredded cheddar) into something a little elevated. It feels right at home on top of a burrito bowl. It’s actually the best topping for my pork carnitas and a must anytime we make them.
Bright, zippy, crunchy, fresh. Sorry, but you need this one immediately .
♥ What We Love About This Recipe:
- Super Simple: Five minutes, one bowl, and 5 ingredients. That’s it. No special equipment, no fancy technique. Just fresh flavor.
- Perfect on Everything: Top your air fryer chicken fajita bowls, pile it on my crispy fried tacos, or add crunch to these slow cooker chicken tacos.
- Make-Ahead Friendly: Whip it up ahead of time and store it in the fridge. It stays fresh for a day or two, making weeknight dinner even easier.
Ingredients, Swaps, & Tips:
Coleslaw Mix: I like to keep it simple with a bag of shredded coleslaw mix, but you can absolutely buy a head of cabbage + carrots and shred your own.
Jalapeno: Completely optional. Mince in some jalapeño if you like a little kick. Start small and taste as you go. You can always add more.
Fresh Cilantro: A handful of fresh cilantro is the star here, but you can also add fresh parsley if you don’t like cilantro.
Creamy Version: Stir in 1/4 to 1/2 cup of mayo or Greek yogurt if you want a creamy dressing. Or add some diced, ripe avocado for a creamier bite without the egg or dairy. The simple oil and lime combo is our go-to, but the creamy versions are delicious too.
Make It Last Longer: The cabbage does soften the longer the slaw sits, but it’ll keep in the fridge for a couple of days if you don’t mind that softer texture. For crunchier cabbage, make it no more than an hour or two before serving.
See the recipe card for full information on ingredients and quantities.
Step by Step Instructions:
Pour the olive oil over the coleslaw and squeeze in the lime juice.
Add the cilantro, salt, and jalapeno (if using) to the cabbage and stir to combine. It’s ready to serve!
Helpful Tip!
Serving Ideas
This slaw shines on:
Tacos like my turkey tacos
Burrito bowls made with our Instant Pot barbacoa
Casseroles (top sour cream chicken enchiladas with this for a brightness boost)
Burger toppings (cilantro lime slaw on a burger is underrated)
As a side next to Mexican rice and refried beans for a complete Mexican dinner plate
Storage
- Refrigerator: Store in an airtight container for up to 2 days. The cabbage will soften slightly over time but stays tasty.
- Make-Ahead: Prep the cabbage and cilantro the night before and keep them separate in the fridge. Dress it the morning of or a few hours before serving for maximum crunch.
- Freezing: Not recommended. This is a fresh-only kind of side.
More Mexican Favorites:
Cilantro Lime Slaw
Ingredients
- 16 ounces coleslaw mix
- 3 tablespoons olive oil
- 1 lime
- ½ cup chopped cilantro
- 1/2 teaspoon kosher salt more to taste
- Minced jalapeno optional
Instructions
- Add the coleslaw to a large mixing bowl.
- Drizzle the olive oil over the top. Slice the lime in half and squeeze the juice over the coleslaw.
- Stir in the cilantro, salt, and jalapeno (if using), stirring well to coat the cabbage in everything.
- Taste and season with more salt, if needed or add an extra squeeze of lime.
- Serve immediately or pop in the fridge for up to 24 hours. The cabbage does start to soften the longer it sits, but will last for a couple of days if you don’t mind that.
Leave a Review