Cilantro and Lime Coleslaw | Robyns.World
Coleslaw has never been a favorite food of mine. Most of them that I tasted over the years just tasted like mushy cabbage in mayo and I was not a fan. However, I do like salads and thought I could come up with some coleslaw I might like. Last night I made this Cilantro and Lime Coleslaw for the first time and it was really good! Hubby loves coleslaw and eats it regularly so he was the better judge and he loved it too! Home run! The original recipe I found on but I adapted it to suit our likes and what I had on hand too. I used plain Greek yogurt instead of mayo to make this a healthier coleslaw recipe. Hubby had no clue it did not have mayo in it and even when I told him he could not tell the difference in the creaminess.

Just like any recipe, change things up to suit you and your family. If you want it spicier add more of the chili sauce, if you want it creamier, use more of the Greek yogurt. Whatever floats your boat is okay by me.


Cabbage cut in half

The main ingredient in coleslaw is cabbage. It is just Hubby and I, and this was my first time ever making coleslaw so I just used a half of a head of green cabbage. When you cut it open, use your knife to cut out that wedge of the core you see too – it is a bit too hard.


Slice the cabbage into thin ribbons

Lay the cut side of the cabbage on your cutting board and then use your chef’s knife to make thin cuts. This will give you nice ribbons of cabbage. I think it looks prettier this way. Hubby did say though at dinner that he prefers the chopped up kind, but this was okay too. Cut it however you like.


coleslaw colander

The next part I learned by watching Alton Brown’s Good Eats show. He said that coleslaw is often kind of mushy and watery because the cabbage has a lot of water content. To remedy this you salt the cut cabbage liberally and put it in a colander for three hours to remove some of that water. Just like you do with eggplant.


salt and drain your cabbage for 3 hours before you make the coleslaw for it to be crispy

Here is the before and after of that process. You can see the volume reduces quit a bit. After the three hours you have to rinse the cabbage really well to get rid of that excess salt and then dry it. I threw mine in the salad spinner and sent it for a ride to dry out.


add cilantro and carrots to the coleslaw

You are going to mix in chopped fresh cilantro, dried cilantro just will not work in this recipe though. Add a little, and then you can always add more – but it’s hard to pick it out if you add too much. I thought this needed some color too so I added carrot. Peel the skin from the carrot and discard, but then keep using your vegetable peeler to make the thin strips like you see. Super easy!


Cilantro Lime Coleslaw

I mixed the dressing and veggies together and this is how it ends up. Doesn’t it look nice and fresh even? I made this about 1 1/2 hours before we ate dinner so that the flavors had a chance to mingle together.

Serve the Cilantro and Lime Coleslaw with Mahi Mahi


For dinner we had this cilantro and lime coleslaw and I served it with some Mahi Mahi that was poached in white wine and topped with cilantro and lime also. A delicious dinner!

Do you think you would like this coleslaw recipe? What kinds of dressings do you make for coleslaw?



Cilantro and Lime Coleslaw

Meal type Lunch, Salad, Side Dish
Misc Pre-preparable, Serve Cold
Website Robyns.World


  • 1 head green cabbage
  • 1 tablespoon kosher salt
  • 2 tablespoons chopped fresh cilantro
  • 1 carrot, medium, shredded
  • 1/4 cup plain Greek yogurt
  • zest of half of a lime
  • 1 teaspoon chili garlic sauce
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon white sugar
  • 1 teaspoon white vinegar


Slice cabbage into thin strips. Place in colander and toss with salt. Place colander on top of another bowl. Let the cabbage sit for three hours to purge extra water from it. Rinse well. Dry cabbage.

Add cilantro and carrot to cabbage and toss well.

In a large bowl combine remaining ingredients. Mix well to create the dressing. Add cabbage mixture to the dressing and toss well. Refrigerate at least one hour before eating.