Cilantro Lime Taco Slaw

Why You’ll Love This Cilantro Lime Slaw

Looking for a zesty side dish or a new addition to your favorite tacos? This taco slaw recipe comes together in minutes and will instantly elevate more than just tacos. Try it with burgers, sandwiches, and grilled meat. A creamy blend of Greek yogurt, lime juice, and honey slicks shredded cabbage with rich flavor. You can spice things up with a chopped jalapeno pepper, but if you don’t like it too hot you can leave it and you’ll have plenty of flavor from the sweet lime juice and smoky cumin.

I love nibbling on a bowl of a slaw with a sandwich or sales at lunch, and it’s a nice change from a traditional coleslaw at barbecues. Here are a few more reasons I know you’ll love this cilantro lime slaw:

• So easy. Shred your cabbage or pick up a bag of coleslaw mix to streamline the process even more. Then you’ll just mix and toss and the slaw will be ready to serve!
• Perfect with so many dishes. A natural serving choice for taco slaw is, well, tacos! My recipe will add that sweet-crunchy finish to your favorite fish or chicken tacos. But cilantro taco slaw is also fantastic on top of juicy burgers, alongside grilled chicken kabobs or vegetable kabobs, or even in place of a regular salad. You have options!
• Fresh and crunchy. Another selling point of my taco slaw is that it tastes so fresh. Shredded cabbage has such a nice crispness to it and it’s perfectly balanced by the tangy Greek yogurt dressing. Speaking of the dressing, it manages to complement the vegetables in the slaw without being overpowering or goopy, allowing the fresh flavors to shine through.

Recipe Ingredients

Here’s a look at what you’ll need to make this taco slaw recipe. Don’t forget to check the recipe card at the end of this post for the full ingredient amounts.

• Greek Yogurt: I use plain Greek yogurt as the base for the slaw dressing. You can also use all mayonnaise instead of yogurt to make it dairy-free, or half mayo and half yogurt.
• Lime Juice: Use freshly squeezed lime juice to avoid a bitter flavor.
• Honey: A little natural sweetness from the honey balances the tanginess of the yogurt.
• Cilantro: If you don’t like cilantro, you can omit it or substitute it with parsley.
• Scallions: Or use thinly sliced or minced red onion.
• Salt and Pepper: I use Kosher salt and black pepper.
• Jalapeno Pepper: Feel free to skip this or use less if you don’t want it spicey. For color, you can also add minced red or green bell pepper instead of the jalapenos.
• Coleslaw Mix: Keep things easy and pick up a bag of coleslaw mix or shred your cabbage. 
• Garnish: Additional lime slices or wedges, sliced jalapeno, or chopped cilantro.

How To Make Taco Slaw

Whisk, toss, and enjoy! This taco slaw recipe comes together in minutes. Here’s how to make it. Find the detailed instructions in the recipe card lower down.

• Make the dressing. Add the Greek yogurt, lime juice, honey, cilantro, scallions, salt, cumin, black pepper, and minced jalapeno to a bowl. Mix until smooth.
• Add coleslaw. Dump in the coleslaw mix. Toss with the dressing until it’s well-coated with dressing. Garnish with extra lime slices, jalapeno slices, and chopped cilantro.

Proper Storage

Store leftover taco slaw in an airtight container in the fridge for up to 3 days. The slaw can be made up to one day in advance of serving, and stored in an airtight container in the fridge.