Description
A crunchy, zesty, and creamy dairy-free coleslaw with cilantro lime dressing. Perfect as a taco topping or a fresh side dish, it's vegan, gluten-free, and ready in under 15 minutes.
Ingredients
4 cups shredded green cabbage
2 cups shredded red cabbage
1 ½ cups grated carrots
½ cup chopped fresh cilantro (plus more for garnish)
¼ cup fresh lime juice
3 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
½ teaspoon salt
¼ teaspoon black pepper
Instructions
- In a small bowl, whisk together lime juice, olive oil, apple cider vinegar, maple syrup, salt, and black pepper until emulsified
- In a large bowl, combine shredded green cabbage, red cabbage, grated carrots, and chopped cilantro
- Pour the dressing over the vegetables and toss until evenly coated
- Let the slaw rest for 10 minutes to allow flavors to meld
- Stir once more and serve cold or at room temperature. Garnish with additional cilantro if desired
Notes
For a spicier version, add minced jalapeño or serrano pepper to the dressing.
This slaw keeps well in the refrigerator for up to 3 days; flavors deepen overnight.
If using bagged coleslaw mix, add extra cilantro and lime for freshness.
Do not freeze; texture will suffer.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 95 kcal
- Sugar: 4 g
- Sodium: 210 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: dairy-free, vegan, gluten-free, coleslaw, mexican, cilantro lime, taco topping