web analytics

Spicy Lime Coleslaw

Spicy Lime Coleslaw is ridiculous easy and so, so, so good for an interesting side dish. And this tasty coleslaw is low-carb, low-glycemic, meatless, gluten-free, vegan, dairy-free, and South Beach Diet friendly! Use the Diet-Type Index to find more recipes like this one.

Click here to PIN Spicy Lime Coleslaw!

Spicy Lime Coleslaw found on KalynsKitchen.com

I think I made this Spicy Lime Coleslaw at least three times before it ever occurred to me that it might be a recipe people would like to see on the blog. It started as a variation of Spicy Mexican Slaw with Lime and Cilantro, but I didn’t have cilantro so I just left it out. The next time I made this as a quick side dish, I had shredded carrots in the fridge so I threw some of those in with the cabbage, green onions, and spicy lime dressing.

I loved this combination with the carrots so much, I almost didn’t miss the cilantro. And I know there are some people who (gasp) don’t like cilantro, so they’d never show the slightest interest in a recipe with cilantro in the title. This spicy lime coleslaw is just for you if you’re one of those cilantro-averse people, but even if you like cilantro I bet you’ll love this version of the salad as well.

This is a perfect recipe to chop up the cabbage, carrots, and green onions on the weekend and keep a bag of it in the fridge, but don’t mix on the spicy dressing until just before you serve it or the red cabbage will make the whole salad turn pink. If I was making this ahead for lunches, I’d have a bag of the cabbage mixture in the fridge with little containers of dressing, ready to mix in right when I ate the salad.

Spicy Lime Coleslaw found on KalynsKitchen.com

Finely slice and then coarsely chop 1/2 head green cabbage (2-3 cups chopped cabbage.) Finely slice and then coarsely chop 1/2 head red cabbage (2-3 cups chopped cabbage.) Grate 1 cup carrots (or use pre-shredded carrots like I did and give them a few chops.) I liked the coarser matchstick carrots from a bag in this, but grated or finely chopped carrots would also be fine. Slice 1/2 cup green onion (about 4 green onions thinly sliced.) Whisk together the mayo, light mayo, lime juice, and green Tabasco sauce (or other hot sauce of your choice.) Right before you’re going to serve the coleslaw, stir in the dressing and season with salt and fresh-ground black pepper. Enjoy!

Spicy Lime Coleslaw found on KalynsKitchen.com

 

More Interesting Variations on Coleslaw:

Blue Cheese Coleslaw from Kalyn’s Kitchen
Spicy Asian Slaw with Napa Cabbage, Carrots, and Ginger Dressing from Cookin’ Canuck
Napa Cabbage Slaw with Carrots and Fennel-Dijon Dressing from Kalyn’s Kitchen
Apple Fennel Slaw from Guilty Kitchen
Val’s Sweet Cabbage Slaw with Green Onion and Parsley from Kalyn’s Kitchen
Spicy Indian Slaw with Peanuts from Nutrition Unplugged
Spicy Cilantro-Peanut Slaw from Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Spicy Lime Coleslaw

Spicy Lime Coleslaw is so easy and makes an interesting side dish.

Ingredients:

  • 1/2 head green cabbage, thinly sliced then coarsely chopped
  • 1/2 head red cabbage, thinly sliced then coarsely chopped
  • 1 cup grated or shredded carrots, lightly chopped (I like matchstick carrots in a bag, which are a bit thicker than grated carrots)
  • 1/2 cup sliced green onion (about 4 green onions sliced)
  • 4 T mayo
  • 3 T fresh squeezed lime juice (I used my frozen fresh lime juice; see notes)
  • 1 tsp green Tabasco sauce (or use other hot sauce of your choice)
  • salt and fresh ground black pepper to taste

Directions:

  1. Thinly slice and then chop the 1/2 head of green cabbage and the 1/2 head of red cabbage and place in bowl.
  2. Grate and chop the carrots (or use matchstick carrots like I did and coarsely chop them.)
  3. Slice green onions and put carrots and green onions in the bowl with cabbage.
  4. Whisk together the mayo, light mayo, lime juice, and green Tabasco sauce. (Taste the dressing to see if you want it a bit more sour or spicy.)
  5. Salad can be prepared to this point and kept in the fridge until you’re ready to serve it. (It will keep in the fridge for a few days if it’s in a sealed container or bag with the dressing in a separate container.)
  6. Just before serving, mix desired amount of dressing into the cabbage mixture, season to taste with salt and fresh-ground black pepper, and serve.

Notes:

I used my frozen fresh lime juice.

This recipe can easily be doubled and was adapted from Spicy Mexican Slaw with Lime and Cilantro that was originally found in Fine Cooking Annual 2008.)

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:

Due to the carrots included in the mix, this Spicy Lime Coleslaw would be for phase 2 or 3 of the South Beach Diet, and you may want to omit the carrots if you’re wanting to keep the carbs as low as possible. South Beach Recommends light mayo, but take your choice on that!

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Spicy Lime Coleslaw found on KalynsKitchen.com

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Leave a Reply

Your email address will not be published. Required fields are marked *

24 comments on “Spicy Lime Coleslaw”

  1. Giuliano loves coleslaw and I'm always meaning to get around to making it! Thank you for the inspiration. This looks like the perfect picnic recipe. Also, as for one to whom cilantro tastes like soap, thank you. I keep trying to like it, but it doesn't like me.

  2. Lael, you're welcome. I do realize that the anti-cilantro thing is not just something where you get over it! I've even heard it's a genetic trait to have the anti-cilantro gene. So if you don't like cilantro, this salad is for you.

  3. Love this slaw! I can definitely see some sitting on on top of a Cuban pulled pork sandwich! Mmmm!

  4. My husband is a great lover of coleslaw. I am too, although raw cabbage is not always a great lover of me. I the people breathing the air around me. Sad but true.

    Some things are just worth the sacrifice though.

    I definitely do NOT have the anti-cilantro gene. I could eat full salads of it.

    Though I've never tried.

    I'm going back on phase one this week and wanted to thank you so much for the inspiration. I'm making your West African Chicken and Peanut Stew and I CAN'T wait!

  5. Susan, I love the sound of that!

    Alyssa, I definitely don't have the anti-cilantro gene either! Love it. Good luck with phase one. I need to do it myself again soon, just to lose a few pounds before the holidays.

  6. i get the focus of the post is your slaw but i really love the brown plate you have it on in the pic. where did you get those?

  7. Oh dear, I really have no idea where I got that plate. I have so many plates and bowls that I buy at thrift stores and discount kitchen stores for shooting photos that I can't remember where this one came from, sorry.

  8. Mmmm!
    I make a slaw similar to your, but without the mayo. It's excellent on tacos.

    I'm going to have to give the mayo version a spin. Looks delicious and I have lots of cabbage.

    (p.s.– I love slaws.)

  9. CJ, me too! I am such a cabbage freak. Thank goodness it's such a healthful veggie.

  10. I make something just like this to go with chicken enchiladas, which, imho, pair much better with a slaw than with mountains of beans and rice.

  11. Marianne, I think this would be yummy with enchiladas!

  12. Like you, I'm a cilantro lover. Especially with lime. It's such a refreshing flavor combo. This slaw looks delicious!

  13. This would go great on fish tacos! Thanks for sharing your recipe and all the others.

  14. Karina, I just love cilantro in anything, so I was a little surprised at how I liked this salad just as much as the one with cilantro.

    Jeanette, I would love this on fish tacos, great idea.

  15. Wow – love the idea of lime as a way to really juice up spicy slaw!

  16. TW, I really *love* the lime in this!

  17. What about the carrots on phase one? I thought it wasn't allowed in this phase. Thanks for your help.

  18. Ack, Wendy you are so right. (I must be having a brain freeze.) I will fix it in the post, Thank You!

  19. Just started phase 1 today 🙂 Used recipes from your blog…all so good!! About the carrots…I was hoping you were going to tell me it had been changed and carrots were now allowed in phase 1 🙂 This slaw is so beautiful!! Can't wait to try it! Thanks for all you do…your blog is wonderful!!

  20. Wendy, sorry but still no carrots for phase one. If you like cilantro, try the Spicy Mexican Slaw for phase one! (And thanks again!)

  21. As a Texan, I had never eaten pork barbecue sandwiches with coleslaw until a couple of years ago, and have loved them since (not as much as brisket, of course). This looks absolutely perfect for my next endeavor!

  22. Rich, the thought of that is making me hungry!

  23. I could eat cabbage every day of my life so I'm always looking for new slaw recipes. I made this one last night for some girlfriends and it was delicious! Super simple too. Thanks for posting 🙂

  24. Kristine, I'm a big cabbage fan too. Glad you enjoyed this!

Leave a comment »