Introduction

Spicy Cilantro Lime Slaw is a fresh and zesty twist on classic coleslaw. This vibrant side dish combines creamy, tangy, and spicy flavors that perfectly complement grilled meats or tacos. It’s easy to prepare and can be made ahead for gatherings or weeknight dinners.

A white bowl filled with a layered salad showing shredded light green cabbage and purple cabbage mixed with thin orange carrot strips. This salad is topped with a creamy green dressing evenly drizzled over it and sprinkled with light brown pumpkin seeds. The bowl sits on a beige cloth over a white marbled surface, with a blurred white bowl of more salad in the background and a jar of the green dressing nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 cups coleslaw mix
3/4 cup plain Greek yogurt
1/2 cup mayonnaise
1/2 cup fresh cilantro leaves (packed)
3 green onions (cut in thirds)
2 garlic cloves
Zest and juice of 2 limes
1 jalapeño (stem removed)
1/2 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp black pepper
2 tbsp roasted pumpkin seeds

Instructions

Step 1: In a food processor or blender, combine the Greek yogurt, mayonnaise, cilantro, green onions, garlic, lime zest and 1/4 cup lime juice, jalapeño, ground cumin, kosher salt, black pepper, and roasted pumpkin seeds. Pulse a few times until the mixture is well blended but still slightly textured.
Step 2: Place the coleslaw mix in a large salad bowl. Pour the prepared dressing over the coleslaw and toss well to combine evenly. Taste and adjust seasoning with additional salt or pepper if needed.
Step 3: Serve immediately for the freshest flavor, or cover and refrigerate for up to 24 hours to allow the flavors to meld before serving.

Tips & Variations

For a milder slaw, remove the seeds from the jalapeño before blending.
Substitute sour cream for Greek yogurt if you prefer a tangier dressing.
Add shredded carrots or diced mango for extra color and sweetness.
Use serrano chile instead of jalapeño for a different heat level and flavor.
Toast the pumpkin seeds before adding for a deeper nutty flavor.

Storage

Store the slaw in an airtight container in the refrigerator for up to 24 hours. It is best enjoyed fresh, as the cabbage softens over time. Before serving, give it a quick toss and add a squeeze of fresh lime juice if desired. Reheating is not recommended for this dish.

How to Serve

A large white bowl filled with a colorful mix of shredded vegetables, including pale green cabbage, bright orange carrot strips, and deep purple cabbage pieces, creating a vibrant layered texture. A woman's hand is pouring a creamy light green dressing with a smooth texture from a small glass container directly onto the center of the vegetable mix. The bowl sits on a dark surface with a white marbled texture in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this slaw ahead of time?

Yes, you can make it up to 24 hours in advance. Keeping it refrigerated allows the flavors to develop, but the cabbage will become softer if stored too long.

What if I don’t have a food processor?

You can finely chop the cilantro, green onions, garlic, and jalapeño by hand and whisk together the dressing ingredients until well combined. The texture will be a bit different but still delicious.

Spicy Cilantro Lime Slaw Recipe

Print Recipe

★★★★★

4.8 from 57 reviews

This Spicy Cilantro Lime Slaw is a vibrant and refreshing side dish featuring crunchy coleslaw mix tossed in a creamy, tangy, and spicy dressing made with Greek yogurt, mayonnaise, fresh cilantro, lime, and jalapeño. Perfect as a light accompaniment to grilled meats, tacos, or as a flavorful salad on its own, this slaw offers a delightful blend of zest, heat, and creaminess.

Author: Elias
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 6 servings 1x
Category: Salad
Method: Blending
Cuisine: Mexican-inspired
Diet: Vegetarian

Ingredients

Scale

Slaw

8 cups coleslaw mix (shredded cabbage and carrots)

Dressing

3/4 cup plain Greek yogurt
1/2 cup mayonnaise
1/2 cup fresh cilantro leaves (packed)
3 green onions (cut in thirds)
2 garlic cloves
Zest and juice of 2 limes (about 1/4 cup juice plus zest)
1 jalapeño (or serrano chile, stem removed)
1/2 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp black pepper
2 tbsp roasted pumpkin seeds

Instructions

Make the Dressing: Combine the Greek yogurt, mayonnaise, fresh cilantro leaves, cut green onions, garlic cloves, lime zest and 1/4 cup lime juice, jalapeño, ground cumin, kosher salt, black pepper, and roasted pumpkin seeds in a food processor or blender. Pulse several times until the mixture is smooth and all ingredients are well incorporated.
Toss the Slaw: Transfer the coleslaw mix to a large salad bowl. Pour the prepared dressing over the slaw and toss thoroughly to evenly coat all the cabbage and carrots with the creamy, spicy dressing.
Serve or Store: Serve the slaw immediately for the freshest crunch and flavor. Alternatively, cover the bowl with plastic wrap and refrigerate for up to 24 hours to allow the flavors to meld and the slaw to slightly soften before serving.

Notes

Use a pre-packaged coleslaw mix or shred your own cabbage and carrots for best texture.
Adjust the jalapeño quantity depending on your preferred spice level; remove seeds to reduce heat.
Roasted pumpkin seeds add a nutty crunch; you can toast them lightly in a dry skillet if not using pre-roasted.
Using a food processor or blender helps achieve a smooth, well-blended dressing that coats the slaw perfectly.

Keywords: cilantro lime slaw, spicy coleslaw, creamy slaw, Greek yogurt dressing, jalapeño slaw, healthy side dish, Mexican slaw