Purple Cilantro Lime Coleslaw is a feast for the eyes as well as the mouth! It’s bright, fresh, and sure to be a new family favorite. The perfect side dish that comes together in under 10 minutes, it’s a great main course accompaniment, on a taco, over a burger, sandwich, and so much more!
Something about the crisp bite of this slaw is so delightful. The purple cabbage pops like a party for both your eyes and mouth and the subtle cilantro and lime combination is slightly unexpected, but so refreshingly delicious!
It’s always fun to make something new and a just a little outside of the box. That’s what this coleslaw recipe is for me, kind of like the Pineapple Coleslaw that I just LOVE with my Slow Roasted Pulled Pork. It’s perfect for your next backyard barbecue, holiday party, tailgating, pot luck, and definitely for a quick weeknight side.
The colors are bright, it’s full of amazingly healthy veggies, and chances are your friends and family will not have had a version quite like this one….WIN! Bonus is how quickly it all comes together and it is absolutely perfect on my favorite Cajun Shrimp Tacos!
This recipe calls for a fresh head of cabbage. I find the taste and texture to be better then the convent Bag-o-Slaw mix. Yes, that can be substituted, but shredding cabbage literally takes only a few minutes and I believe it is well worth while.
How to make Purple Cilantro Lime Coleslaw
Make the creamy cilantro lime sauce by whisking together mayonnaise, crema or sour cream, lime juice and zest, garlic, minced jalapeño, salt, and pepper.
Add shredded cabbage, carrot, chopped cilantro, and green onions to the sauce.
Stir the fresh vegetables into the sauce until it is well combined.
The Purple Cilantro Lime Coleslaw can be served immediately and will be at it’s crunchiest or refrigerated for several hours for a softer texture.
How to shred a fresh head of cabbage:
Rinse the cabbage and remove any bruised or discolored outer leaves.
Remove the core by using a cabbage tool OR quarter the cabbage vertically with the core side down and slice out the solid cores with a knife.
At this point, the cabbage can be sliced into the thickness you like using a sharp chef knife. Shredding the quarters is another option. Microplane has a great tool for cabbage. One end shreds like a total boss and the other end removes the core.
Can I substitute green cabbage for the purple / red cabbage?
Yes! Cabbage, no matter it’s color has a very similar taste. Napa cabbage, broccoli, shaved Brussels, and kale may also be added into the slaw.
CAJUN SHRIMP TACOS, pictured above, is an incredibly tasty way to enjoy this slaw.
Other serving suggestions:
- BARBECUED PULLED PORK
- STICKY ASIAN GRILLED CHICKEN THIGHS
- GRILLED PINEAPPLE TERIYAKI CHICKEN KABOBS
- STICKY ASIAN BAKED PORK RIBS
- GRILLED ASIAN CHICKEN KABOBS
If you’ve tried my Purple Cilantro Lime Coleslaw or any other recipe on this website, please don’t forget to rate the recipe and let me know how it came out in the comments below. I’d LOVE to hear from you!
Pin this now to save for later!
Purple Cilantro Lime Coleslaw
- 4 cups purple/red fresh cabbage, cored, thinly sliced or shredded
- 1 carrot, peeled and thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced
- 1/4 cup mayonnaise
- 1/4 cup mexican crema or sour cream
- 2 tablespoons lime juice
- 1 tablespoon lime zest
- 1 clove garlic, finely minced
- 1 jalapeño, ribs and seeds removed, finely minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- In a large mixing bowl, whisk together the sauce ingredients.
- Stir in the cabbage, carrot, cilantro, and green onions.
- Serve immediately for a crisper slaw or marinate up to 4 hours in the refrigerator.
- Garnish with additional green onions or lime wedges for squeezing if desired.