This healthy and fresh Lime Vinaigrette Coleslaw is crisp, tangy, and made with nourishing ingredients. It’s a vibrant mix of cabbage, carrots, and radishes tossed in a simple vinaigrette without mayo or added sugar. Easy to prepare, it pairs beautifully with tacos, grilled meats, and backyard barbecues.
I grew up enjoying the classic mayonnaise-based coleslaw, and while a creamy ensalada de col remains comforting, I often prefer a lighter version dressed in a bright lime vinaigrette. This recipe keeps the satisfying crunch but swaps the heavy dressing for a fresh, zesty alternative.
This coleslaw combines shredded cabbage and carrots with crisp radishes, green onion, and cilantro. A touch of jalapeño is optional for heat. The dressing is simply fresh lime juice, extra virgin olive oil, red wine vinegar (or apple cider vinegar), and minced garlic—no mayo, no refined sugar.
The result is a lively, low-sugar side that complements carne asada, shrimp tacos, shredded pork, flautas, ceviche, and other grilled or Mexican-inspired dishes. It’s also a colorful addition to any picnic or potluck.
For more bright salad sides, try Ensalada de Camote or Ensalada de Coditos.
Ingredients & Substitutions
This coleslaw starts with shredded cabbage, carrots, radishes, sliced green onion, and chopped cilantro. Add sliced jalapeño for extra crunch and spice if you like. The lime vinaigrette uses fresh lime juice, extra virgin olive oil, red wine vinegar (or apple cider vinegar), and garlic. Salt and black pepper finish the dressing.
See the recipe card below for exact quantities and optional swaps.
Step-by-Step Instructions
- Prepare the vegetables: Shred the cabbage, carrots, and radishes. Slice the green onions and chop the cilantro.
- Make the vinaigrette: Whisk fresh lime juice, vinegar, olive oil, minced garlic, salt, and pepper in a small bowl or jar until emulsified.
- Combine vegetables: Place all prepared vegetables in a large mixing bowl.
- Add dressing: Pour the vinaigrette over the vegetables and toss to coat. Cover and refrigerate for at least 30 minutes to let the flavors meld. Taste and adjust salt or pepper before serving.
Recommended for This Recipe
Food Processor
A food processor with a shredding attachment speeds up prep and yields consistent, crisp shreds. A mandoline or box grater also works well.
How to Serve
This lime coleslaw is a bright side that complements BBQ favorites like burgers and hot dogs and pairs especially well with:
- Shredded Pork
- Chicken Flautas
- Pork Flautas
- Shrimp Ceviche
Storing
Store leftovers in an airtight container in the refrigerator for up to 3 days. The texture softens slightly over time but remains flavorful.
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Recipe
Lime Coleslaw
by Gemma Aguayo-Murphy
Pin Recipe
Ingredients
Coleslaw
- 4 cups shredded cabbage (green, purple, or a mix)
- 3 cups shredded carrots
- 1 cup shredded or thinly sliced radishes
- ⅓ cup sliced green onions
- ¾ cup chopped cilantro
- 2 sliced jalapeños (optional)
Vinaigrette
- Juice of 2–3 limes (about ¼ cup)
- 3 tablespoons red wine vinegar (or apple cider vinegar)
- 4 tablespoons extra virgin olive oil
- 1 garlic clove, finely minced or grated
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
Instructions
- In a large bowl, combine the cabbage, carrots, radishes, cilantro, green onion, and jalapeños (if using).
- In a small bowl or jar, whisk together the lime juice, vinegar, olive oil, garlic, salt, and pepper until combined.
- Pour the vinaigrette over the vegetables and toss until everything is well coated.
- Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Give the salad a final toss before serving and adjust seasoning if needed.
Notes
- You can substitute pre-shredded coleslaw mix for the cabbage and carrots for a quicker prep.
Nutrition
Originally published June 3, 2018. Updated recipe, photos, and post July 2025.