Vegan Lime Cilantro Cabbage Slaw

This vegan Lime Cilantro Cabbage Slaw is a super easy and delicious dish that complements so many meals. Use it as the base of your salad bowl, or toss it on top of tacos with Air Fried Black Beans and Vegan Chipotle Lime Aioli. This slaw is a great addition to your next build-your-own Taco Tuesday bar.

Inspired by the flavors in this Instant Pot Cilantro Lime Rice, this recipe is easy to customize to your liking – add more flavors or spice easily.

For more Mexican-inspired vegan side dishes, try this copycat Chipotle Style Black Beans or  Mexican Street Corn Dip.

Looking for a vegan taco recipe? Try one of these: Vegan Roasted Cauliflower Tacos or Vegan Chickpea Tacos.

Why You’ll Love This Recipe

• Quick & easy – This easy recipe comes together in just 5 minutes; it’s as easy as it gets!
• The perfect complement – This is the perfect slaw recipe to use as a base for salads or garnish for the top of your favorite burrito bowls or vegan tacos. It also works as a healthy side dish.
• Cool & tangy slaw – This slaw is the perfect balance between the cool cabbage and tangy lime flavors.

Ingredients

• Angel hair cabbage – You should be able to find pre-shredded green cabbage at your local grocery store, or you can also shred cabbage yourself. This recipe uses about 1/2 of a small head of cabbage.
• Fresh lime juice – Feel free to increase the lime juice for a stronger flavor or add a touch of lemon juice to balance the citrus flavors.
• Fresh cilantro – Fresh, chopped cilantro is best, I do not recommend substituting with dried cilantro.
• Sea salt & black pepper – Increase or decrease the amounts to taste.

Helpful Equipment

​In addition to measuring cups and spoons, the following equipment is helpful for this recipe:

• Chef’s knife
• Cutting board
• Large bowl

How to Make

​This is a detailed step-by-step guide on how to make this recipe, including photographs. For the quick version, skip ahead to the recipe card below!

It really doesn’t get any easier than this…

Chop the fresh cilantro and remove any large stems. After that, all you have to do is add all of the ingredients into a large bowl and mix.

I find it easiest to use tongs to mix the cabbage and make sure everything gets evenly coated in the lime juice and chopped cilantro.

Add some extra lime zest on top or a splash of hot sauce and you’re good to go!

Variations

• Use purple cabbage in addition to or instead of green cabbage.
• Add more veggies like diced green onions, red onion, or shredded carrots. This recipe is a great way to use up some veggies from the fridge.
• Make this recipe with broccoli instead of cabbage for a broccoli slaw.
• Add more spices like garlic powder, chili powder, or even taco seasoning for a different flavor.
• Make it a creamy coleslaw by adding vegan mayo, vegan sour cream, or creamy avocado lime crema to the mix.

How to Store

• Fridge: This slaw will last in the fridge for 3-5 days when stored in an airtight container.

More Tips

• Not Vegan? Add 1/4 cup of regular mayo for a creamier slaw, or add cotija cheese for some more flavor. Or serve with shrimp tacos or other meat-based meals.
• Gluten-free? This recipe is already gluten-free. You’re all set!