Cilantro Lime Cabbage Salad
Cilantro Lime Cabbage Salad, a refreshing Mexican-inspired slaw salad made with green cabbage and chopped cilantro in a light lime vinaigrette dressing. Great as a side or a topping for tacos, enchiladas, and nachos!
Love simple slaw salads? This super tasty – and incredibly simple – cabbage, cilantro, and lime salad has only five ingredients and needs only five minutes to prep.
👉 Ready to learn how to make a simple cabbage salad with cilantro and lime? Let’s do it!
🥬 Ingredients
- Cabbage: Green cabbage is the base of this salad, though purple or other cabbage varieties would also be tasty
- Cilantro: Fresh cilantro leaves are chopped and added to salad for flavor and a burst of color; do not use dried cilantro.
- Olive oil: The base of the dressing, coats the cabbage to soften it
- Lime juice: Adds a tart taste to balance the dressing
- Sweetener: A touch of agave syrup balances the lime juice (maple syrup also works here)
- Seasoning: A generous pinch of salt and pepper to taste
🥣 How to make (step-by-step photos)
1️⃣ Step One: Chop cabbage and cilantro
The first step to make this simple salad is to chop the cabbage and cilantro. Here’s how:
- To cut cabbage: Cut the stem off of the head of cabbage, then slice the head down the middle. Use a knife to cut the hard center core from the cabbage half. Then slice the cabbage into very thin strips.
- To chop cilantro: Gather the cilantro and start chopping from the leaves down until you reach the thicker part of the stems.
Then add both the cabbage and cilantro to a large salad bowl.
2️⃣ Step Two: Make the cilantro lime dressing
Now it’s time to make the dressing!
In a medium mixing bowl, combine olive oil, lime juice, agave syrup, and a generous pinch of salt and pepper.
Whisk to combine until the mixture begins to thicken, then taste to make sure the dressing is balanced (not too sweet and not too tart).
Adjust to add more syrup, lime juice, or salt as needed.
3️⃣ Step Three: Toss the salad ingredients
When the dressing is complete, pour it over the salad ingredients.
Then toss the salad to fully coat the cabbage and cilantro in the lime dressing.
For best results, let the salad sit for a minimum of 15 minutes before serving so the cabbage softens (though it can be eaten immediately).
❓ Recipe questions + quick tips
Coleslaw is a salad with thinly sliced cabbage and is usually coated in a mayonnaise or vinegar-based dressing. While this recipe is technically a coleslaw, my experience is that traditional coleslaws are usually thicker and creamier. This cabbage salad is tossed in a very light lime and olive oil dressing, and does not clump together like traditional coleslaws. So that is why I’m calling it a “cabbage salad” instead of a slaw…but that’s just semantics.
💡 Ideas for serving
- As a side salad. Serve this simple salad as a side dish with a Mexican-inspired main dish like Butternut Squash Black Bean Enchiladas.
- As a taco garnish. Use this simple slaw as a garnish for tacos like these Chili Lime Cauliflower Tacos.
- As a topping for nachos. Sprinkle this cabbage salad on top of a nachos platter.
🧊 How to store
- Refrigerator storage: Store leftover salad in an airtight container in the refrigerator for up to 3 days.
- Freezer storage: Freezing is not recommended because the cabbage will become mushy after thawing.
♻️ Sustainable kitchen tips
Take advantage of cabbage season. Cabbage is a winter vegetable that is typically harvested in December through February, so this is a great salad to make in the winter months.
Cilantro Lime Cabbage Salad
Ingredients
- 1 head green cabbage
- 1 cup fresh cilantro about 1 bunch
- ½ cup olive oil
- ¼ cup lime juice from 2-3 limes
- 2 tablespoons agave syrup or maple syrup
- 1 pinch salt and pepper
Instructions
- Chop cabbage and cilantro: Cut the stem off of the head of cabbage, then slice the head down the middle. Use a knife to cut the hard center core from the cabbage half (see photos in post for example). Then slice the cabbage into very thin strips. Then chop the cilantro and add both the cabbage and cilantro to a large salad bowl.
- Make cilantro lime dressing: In a medium mixing bowl, combine olive oil, lime juice, agave syrup, and a generous pinch of salt and pepper. Whisk to combine until the mixture begins to thicken, then taste to make sure the dressing is balanced (not too sweet and not too tart). Adjust to add more syrup, lime juice, or salt as needed.
- Toss salad ingredients: When the dressing is complete, pour it over the salad ingredients. Then toss the salad to fully coat the cabbage and cilantro in the lime dressing. For best results, let the salad sit for a minimum of 15 minutes before serving so the cabbage softens (though it can be eaten immediately).
Nutrition
Notes
- Prep ahead: To prep this salad ahead, chop the cabbage and cilantro and make the dressing up to 2 days of ahead of time and store in the refrigerator until ready to combine and serve (this prevents the cabbage from becoming too soggy before serving).
- Leftovers and storage: Store leftover salad in an airtight container in the refrigerator for up to 3 days. Do not freeze.
- Nutrition notes: This light and refreshing salad uses only plant-based ingredients and is gluten free. Nutrition information is an estimate.
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