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Cilantro Lime Mexican Slaw

Fast, easy and vegan!

Serves: 6, Prep Time: 20 minutes, Total Time: 20 minutes.


  • 1 lb. thinly sliced or shredded cabbage

  • ¼ cup very thinly sliced red onion

  • ½ large bunch cilantro (chopped)

  • ¼ -½ jalapeño (finely chopped, or to taste)

  • 1 tbsp. lime zest

  • ¼ cup fresh lime juice (more to taste)

  • 2 tbsp. olive oil

  • ½ tsp. kosher salt (more to taste)

  • 1 tsp. cumin

  • ½ tsp. coriander

  • Pepper to taste


  1. Shred the cabbage by thinly slicing or use a mandolin. If making an extra-large batch- using your food processor with grater attachment is a good option.

  2. Add the cilantro, onion, jalapeno, lime zest and lime juice, olive oil, salt, cumin, coriander, and pepper.

  3. Toss well. Taste and add more lime and salt if needed. Add extra jalapeno if you like more of a kick! Keep in the fridge until ready to serve.

Chef’s Tip: Can sub ½ cup green onion.


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