Crunchy Red Cabbage Lime Slaw is a crisp side dish made with red cabbage, red onion, cilantro, fresh lime juice, and salt. It has a bright, tangy taste and plenty of crunch without a heavy dressing.
Serve it during summer with grilled chicken, burgers, fish tacos, or barbecue.
When fall arrives, pair it with roasted pork, turkey burgers, chicken dinners, or a Thanksgiving meal. The bold purple cabbage adds color to the table in either season.
This no-mayo slaw takes 15 minutes to prepare and works well for cookouts, potlucks, taco night, and weeknight dinners. You can serve it right away or refrigerate it until mealtime.
A food processor makes it easier to slice the cabbage and onion thinly, while a large bowl gives you room to mix everything together.
Why Youāll Love This Crunchy Red Cabbage Lime Slaw
Ready in 15 Minutes
This slaw takes little time to prepare and does not require cooking.
Crisp Texture
Thinly sliced cabbage and onion give every serving plenty of crunch.
No Mayonnaise
Fresh lime juice seasons the vegetables without a creamy dressing.
Works with Many Meals
Serve it with tacos, grilled meat, seafood, sandwiches, burgers, or rice bowls.
Five Ingredients
The recipe uses cabbage, onion, cilantro, lime juice, and salt.
Ingredient Substitutions
Green Cabbage
Replace the red cabbage with green cabbage, or use equal amounts of both. Green cabbage has a similar crunch but a milder taste.
Green Onion
Use thinly sliced green onions in place of the red onion for a less sharp onion flavor.
Fresh Parsley
Replace the cilantro with chopped fresh parsley if you do not care for cilantro.
Lemon Juice
Fresh lemon juice can replace the lime juice. The taste will be slightly less tart and will not have the same lime flavor.
Fine Sea Salt
Use fine sea salt instead of kosher salt. Begin with a small amount since fine salt tastes stronger by volume.
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Crunchy Red Cabbage Lime Slaw
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- Ā¼ cup fresh lime juice
- kosher salt to taste
- 1 medium red onion very thinly sliced
- 6 cups red cabbage very thinly sliced
- 12 sprigs fresh cilantro leaves only, finely choppedĀ
Instructions
- In a large bowl, add the lime juice, salt, red onion, and red cabbage.
- Using clean hands, squeeze and massage the mixture until the cabbage softens slightly.
- Add the chopped cilantro.
- Using a mixing spoon, stir until combined.
- Serve the slaw immediately, or cover and refrigerate for up to 2 days.
- Before serving refrigerated slaw, add more lime juice or salt as needed.
Notes
Tips and Tricks
Slice the cabbage thinly – Thin cabbage softens faster and is easier to serve in tacos, wraps, and sandwiches. Wear kitchen gloves – Red cabbage can leave purple stains on your hands and light-colored cutting boards. Drain extra liquid – If liquid collects at the bottom of the bowl after chilling, stir the slaw and drain off a small amount before serving. Adjust after chilling – Cold temperatures can soften the taste of lime and salt. Taste the slaw again before serving.Storing
Refrigerate – Place the slaw in an airtight container and refrigerate for up to 2 days. Stir before serving – Lime juice and vegetable liquid may settle at the bottom of the container. Stir the slaw before placing it on the table. Do not freeze – Freezing changes the cabbage texture and makes the slaw watery after thawing.Nutrition
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