Cilantro Lime Slaw – No Mayo

When I think of warm summer days and outdoor meals, I always come back to this refreshing Cilantro Lime Slaw. It’s my go-to side when I’m preparing grilled dishes or light lunch wraps. I remember the first time I made it for a family BBQ—everyone kept asking for the recipe, surprised that it had no mayo and still tasted incredibly creamy and zesty. Since then, it’s become a weekly staple in my kitchen.

Unlike traditional coleslaws that rely on mayonnaise, this one brings a burst of flavor with fresh lime juice, chopped jalapeños, and vibrant cilantro. The oil-based dressing is light but full of character, letting the cabbage and herbs shine without feeling heavy. Even better, it only takes 10 minutes to make, which means I can whip it up last minute without any stress.

Why You’ll Love This Recipe

This Cilantro Lime Slaw isn’t just another salad. Here’s why I know you’ll love it as much as I do:

• Fresh and Zesty: The lime juice gives a bright, clean taste that pairs well with everything from tacos to grilled meat.

• Crispy and Light: There’s no mayo, so you won’t get that heavy, creamy texture—just crisp vegetables with a tangy bite.

• Quick to Make: Just chop, mix, and serve. No cooking or chilling required unless you want to intensify the flavor.

• Perfect for Meal Prep: It holds up well in the fridge for a day or two, staying crunchy and flavorful.

Versatile

This slaw works perfectly as a side dish, taco topping, or even inside a wrap. I’ve also used it to add crunch to rice bowls and BBQ sandwiches. Plus, you can adjust the heat level by changing the amount of jalapeño—or swap it with bell pepper for a mild version.

Budget-Friendly

With just a few simple ingredients, this recipe doesn’t break the bank. Cabbage, cilantro, lime, and oil are all pantry staples in my home, making this a perfect last-minute dish. And since it serves six, you’re feeding a crowd with just a handful of groceries.

Ingredients for Recipe

• 1 Small Head Green Cabbage – core removed, shredded

• 1 Bunch Cilantro – stems removed, chopped

• 2 Jalapeños – seeds and stems removed, finely chopped

• 3 Tablespoons Oil (Algae, Olive, or Avocado)

• Juice of 2 Small Limes

• Salt and Pepper – to taste

• Small Pinch of Sugar – optional

  How to Make This Recipe

  Making this Cilantro Lime Slaw – No Mayo is surprisingly simple. I often prepare it right before serving dinner, and it still has time to sit and soak up the flavors. The prep is quick, the ingredients are fresh, and the result is always a hit on the table. Whether it’s taco night or a casual lunch, this slaw never disappoints.

  Step-by-Step Instructions for Making

  Step 1: Prepare the Vegetables
  First, I take a small head of green cabbage and remove the core. Then I shred it finely using a sharp knife or mandoline slicer. This step is important because the finer the cabbage is cut, the better it absorbs the dressing.

  Next, I chop a full bunch of cilantro. I remove the stems and focus on the leafy parts for that bold herbal flavor. After that, I finely chop two jalapeños, carefully removing the seeds and stems. If I want less heat, I sometimes use just one pepper or replace it with a sweet green pepper.

  Step 2: Mix the Dressing
  In a small bowl, I combine 3 tablespoons of oil with the juice of two small limes. I usually use avocado oil, but olive or algae oil works just as well. Then I add a pinch of salt and some freshly ground black pepper. If I’m in the mood for a slight touch of sweetness, I add a tiny pinch of sugar too—but that’s completely optional.

  Step 3: Combine Everything
  I place the shredded cabbage, chopped cilantro, and jalapeños in a large mixing bowl. Then I pour the lime and oil mixture over the vegetables. Using clean hands or tongs, I toss the slaw thoroughly to ensure every piece is well-coated in the dressing.

  Step 4: Let It Rest
  Now, I let the slaw sit for at least 15 minutes before serving. This resting time allows the flavors to blend, and the cabbage softens slightly without losing its crunch.

  Quick and Easy

  One of the best things about this recipe is how little time it takes. In just 10 minutes, I can have a bowl of flavorful slaw ready. No special equipment is needed, and cleanup is a breeze.

  Customizable

  This slaw is easy to adjust to your taste. You can:

  • Use red cabbage instead of green for more color.

  • Add shredded carrots for extra sweetness and crunch.

  • Reduce or skip the jalapeños for a milder flavor.

  • Try lemon juice if you don’t have lime on hand.

  Every variation still keeps that fresh and citrusy foundation.

  Crowd-Pleasing

  Whether I serve it at a BBQ, picnic, or casual family dinner, this slaw always disappears fast. People appreciate that it’s light, dairy-free, and free from mayonnaise. It adds a vibrant touch to any plate and pairs beautifully with grilled chicken, fish, or veggie tacos.

  This Cilantro Lime Slaw has become a staple in my kitchen for good reason. It’s easy, fast, and full of fresh flavors that everyone enjoys.

  FAQs

  Can I make this slaw in advance?
  Yes, absolutely. I often prepare it a few hours ahead and let it chill in the fridge. The cabbage stays crisp, and the flavors deepen nicely over time.

  How long does it stay fresh?
  This slaw stays fresh in the refrigerator for up to 2 days. However, for the best texture and crunch, I recommend serving it within the first 24 hours.

  Is this slaw spicy?
  It can be, depending on the jalapeños. For a milder version, I use only one pepper or substitute with bell pepper. You can also remove all the seeds to reduce the heat.

  What oil works best for the dressing?
  I usually go with avocado oil for its light taste, but olive oil or algae oil works just as well. The key is using a neutral oil that doesn’t overpower the lime and herbs.

  Can I use red cabbage instead of green?
  Yes! Red cabbage adds color and a slightly bolder flavor. You can also mix both for a colorful variation.

  Do I need to add sugar?
  That’s optional. I add a pinch only if the limes are very sharp or if I want a hint of sweetness to balance the spice.

  Can I use bottled lime juice?
  Fresh lime juice gives the best taste. But in a pinch, I’ve used bottled lime juice, and it still turned out great.

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  Cilantro Lime Slaw – No Mayo

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  This fresh and zesty Cilantro Lime Slaw – No Mayo is the perfect side dish or taco topping. It’s light, crunchy, and comes together in just 10 minutes. Made with shredded cabbage, lime juice, cilantro, and jalapeños, this slaw brings bold flavor without any mayo.

  • Total Time: 10 minutes
  • Yield: Serves 6

  Ingredients

  Scale 1x2x3x

  • 1 Small Head Green Cabbage – core removed, shredded

  • 1 Bunch Cilantro – stems removed, chopped

  • 2 Jalapeños – seeds and stems removed, finely chopped

  • 3 Tablespoons Oil (Algae, Olive, or Avocado)

  • Juice of 2 Small Limes

  • Salt and Pepper – to taste

  • Small Pinch of Sugar – optional

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  Instructions

  • Remove the core from the cabbage and shred it finely using a knife or slicer.

  • Chop the cilantro leaves after removing the stems.

  • Finely chop the jalapeños, removing both seeds and stems.

  • In a small bowl, mix oil, lime juice, salt, pepper, and an optional pinch of sugar to create the dressing.

  • In a large bowl, combine the shredded cabbage, chopped cilantro, and jalapeños.

  • Pour the dressing over the vegetables.

  • Toss everything thoroughly until the slaw is evenly coated.

  • Let it rest for at least 15 minutes before serving to allow the flavors to blend.

  Notes

  • You can substitute red cabbage or mix both for a vibrant color.

  • For a milder taste, use only one jalapeño or replace with bell pepper.

  • This slaw holds well in the fridge for up to 2 days.

  • Great as a topping for tacos, wraps, or as a BBQ side.

  • Author: Layla
  • Prep Time: 10 minutes