Cilantro Lime Red Cabbage Slaw recipe is quick and easy and is the perfect slaw for tacos. This recipe only requires 5 ingredients and 10 minutes to make and it adds brightness, freshness and flavor to any taco filling. Its a bright and tangy slaw with no mayo, making it vegan and gluten-free!
Tacos and burrito bowls are always in my weekly dinner rotation. They are easy to make and super versatile. So, I love to have a few taco topping recipes in my back pocket to make them a little more special.
Sometimes I make a batch of Vitamix Salsa, or Avocado Crema, but lately I've been loving this Cilantro Lime Red Cabbage Slaw.
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Why You'll Love This Recipe
There are so many reasons to love this recipe! Here are my top five:
- It only requires 5 ingredients to make.
- And this recipe is ready in just 10 minutes.
- Its vegan and gluten-free, so anyone can enjoy it.
- This red cabbage slaw recipe is delicious on tacos, burrito bowls or any other Mexican inspired meal.
- And its bright, crunchy and fresh!
Ingredient Notes
Red cabbage: Or sometimes called purple cabbage! I like to slice my own, but you can also use store-bought shredded cabbage.
Red Onion: This gives the slaw a ton of flavor.
Cilantro: If you don't like cilantro, you can leave it out, but I think its delicious, especially if you are using this red cabbage slaw for tacos.
Lime Juice: Lime juice adds brightness to this slaw. And it helps break down the cabbage making it easier to chew.
Step-by-Step Instructions
Step 1. Combine red cabbage, red onion, cilantro, lime juice and salt in a large bowl.
Step 2. Use your hands to squeeze the cabbage until the mixture is purple and the cabbage starts to release its liquid. And serve!
Recipe FAQs
To store, place the slaw in an airtight container. Then, place in the refrigerator for up to 4 days.
Yes! Just swap in an equal amount of green cabbage for the red cabbage.
Expert Tips and Tricks
You will know its time to stop squeezing the red cabbage slaw because the mixture will look vibrant purple and the cabbage will start to release its liquid.
Other Recipes to Serve with Tacos
If you tried this Cilantro Lime Red Cabbage Slaw recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Cilantro Lime Red Cabbage Slaw
Equipment
- 1 Cutting Board
- 1 Knife
- 1 Large Bowl
- Measuring Cups and Spoons
Ingredients
- 4 Cups Finely Sliced Red Cabbage about ½ of a small red cabbage
- ½ Cup Sliced Red Onion about ¼ of a large red onion
- ½ Cup Cilantro, chopped
- 2 tablespoon Lime Juice
- ½ teaspoon Kosher Salt half this amount if using table salt.
Instructions
- In a large bowl, combine sliced red cabbage, red onion, cilantro, lime juice and salt.4 Cups Finely Sliced Red Cabbage, ½ Cup Sliced Red Onion, ½ Cup Cilantro, chopped, 2 tablespoon Lime Juice, ½ teaspoon Kosher Salt
- Massage with your hands, squeezing the cabbage for about 3 minutes. This helps break the cabbage down a bit, making it easier to eat. (See note)
- Serve immediately or store in an airtight container in the refrigerator for up to 4 days.
Jo says
I was looking for something to put a little more color and flavor in my vegan burrito bowls. This recipe is just what I needed. The mild acidic bite worked perfectly. I like to top BBQ jackfruit sandwiches with it too.
Helen says
I used this recipe to have volunteers make slaw for a church picnic for 300 people. You didn't state how many people the basic recipe ( 4 cups) would serve. I planned the basic recipe for 10 people but more likely it would serve 12. The recipe was well received by many at the picnic. They liked the simplicity of the dish and the great nutrition - I did two lots of slaw - one with Cilantro and one with flat leaf parsley as not all people like cilantro. The slaw paired well with all the other offerings at the picnic
Aisha says
I just made this slaw to put on my tacos. I tasted a bit before refrigerating and it was delicious. I added a tiny bit more seasonings to it because that's just what I tend to do, but it would've tasted great with just the salt.