Looking for a fresh, vibrant side dish that’s both healthy and bursting with flavor? This Carrot and Cabbage Slaw with Lime Dressing is exactly what you need. I’ve perfected this recipe to create the perfect balance of crunch, tanginess, and subtle sweetness that makes it an ideal accompaniment to any meal. What I love most about this slaw is how it brings together simple ingredients to create something extraordinarily refreshing.
Ingredients
For the Slaw:
- 4 cups shredded green cabbage
- 2 large carrots, julienned or grated
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 green onions, finely sliced
For the Lime Dressing:
- 3 tablespoons fresh lime juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1 small garlic clove, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Start by preparing your vegetables. If you have a food processor with a shredding attachment, use it to shred the cabbage and carrots – it’s a real time-saver!
- In a large bowl, combine the shredded cabbage, carrots, and sliced red onion.
- In a separate small bowl, whisk together the lime juice, olive oil, honey, minced garlic, salt, and pepper until well combined.
- Pour the dressing over the vegetable mixture and toss thoroughly to coat everything evenly.
- Add the chopped cilantro and green onions, then toss again to distribute them throughout the slaw.
- Let the slaw rest for about 15 minutes before serving to allow the flavors to meld together.
Cook Time and Serving Size
Prep Time: 15 minutes
Resting Time: 15 minutes
Total Time: 30 minutes
Servings: 6-8 portions
Recipe Notes
- For the best texture, slice your cabbage thinly and consistently. Aim for pieces about 1/8 inch thick.
- Make ahead tip: You can prepare the vegetables and dressing separately up to 24 hours in advance. Store them in separate containers in the refrigerator and combine just before serving.
- If you’re not a fan of cilantro, fresh parsley makes an excellent substitute.
- To make this slaw extra crunchy, soak the sliced red onions in cold water for 10 minutes before adding them to the mix. This also helps reduce their sharp bite.
- The slaw will stay crisp in the refrigerator for up to 2 days, though it’s best enjoyed within the first 24 hours.
- For a spicier kick, add one finely chopped jalapeño pepper or a pinch of red pepper flakes to the dressing.
This refreshing Carrot and Cabbage Slaw with Lime Dressing is incredibly versatile – serve it alongside grilled meats, tucked into tacos, or as a light lunch on its own. The lime dressing adds a bright, citrusy note that makes this slaw stand out from traditional mayo-based versions.
Carrot and Cabbage Slaw with Lime Dressing
Ingredients
- 4 cups shredded green cabbage
- 2 large carrots julienned or grated
- 1/2 red onion thinly sliced
- 1/4 cup fresh cilantro chopped
- 2 green onions finely sliced
- 3 tablespoons fresh lime juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1 small garlic clove minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Prepare your vegetables. If you have a food processor with a shredding attachment, use it to shred the cabbage and carrots.
- In a large bowl, combine the shredded cabbage, carrots, and sliced red onion.
- In a separate small bowl, whisk together the lime juice, olive oil, honey, minced garlic, salt, and pepper until well combined.
- Pour the dressing over the vegetable mixture and toss thoroughly to coat everything evenly.
- Add the chopped cilantro and green onions, then toss again to distribute them throughout the slaw.
- Let the slaw rest for about 15 minutes before serving to allow the flavors to meld together.
