Last updated on April 15th, 2026 at 10:40 am
This cilantro lime slaw is everything you want in a fresh, flavorful side dish—crisp, crunchy, and bursting with bright, tangy flavor. Tossed in a light yet zesty vinaigrette, it brings just the right balance of citrusy lime and fresh herbs to wake up your taste buds.
I love having a simple slaw like this in my recipe collection because it comes together quickly with everyday ingredients, yet feels special enough for gatherings, cookouts, or taco night. The fresh cilantro adds a garden-fresh touch, while the lime juice gives it that refreshing zing that pairs beautifully with grilled meats, sandwiches, or even as a topping for fish tacos.
Whether you’re looking for a lighter alternative to traditional creamy coleslaw or just want something vibrant and refreshing on your plate, this easy cilantro lime slaw is a go-to recipe you’ll find yourself making again and again.
5 Minute Vinaigrette Coleslaw
Five minutes and minimal ingredients to make this simple addition to any meal. There is No mayo in this coleslaw. This slaw has the perfect balance of flavors from the sweetness of fruit to the tangy punch of rice vinegar and lime.
Fruit is the Surprise Ingredient in this Slaw
A simple prepackaged cup of mixed fruit, pineapple, mandarin oranges, pears, or peaches takes this salad to the next level. It is amazing how those little touches can change a recipe from good to WOW.
Make This Coleslaw Ahead of Time
Get the salad dressing ready and the veggies prepped. Store them separately in the refrigerator. When it is time to serve, combine the ingredients.
The Cilantro Lime Coleslaw will last in the refrigerator up to 5 days. The slaw will have a bit more liquid as the cabbage will have wilted a bit. It will still taste delicious.
Recipe Variations
This recipe is perfect for bagged coleslaw mix from the grocery or freshly shredded cabbage. They both work well for this recipe. For me it is more a matter of what do I have on hand and how much time do I have.
Add julienned carrots and thin-sliced onions.
Finely diced broccoli or cauliflower add a nice texture and crunch to this recipe.
Purple cabbage works just as well as the traditional green heads of cabbage.
If the rice vinegar is not enough tang for you, apple cider vinegar or white vinegar can be used in place of the rice vinegar.
Cilantro Lime Slaw
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Kitchen Essentials
Ingredients
- 14 oz bag of Coleslaw
- 4 oz fruit cup mixed fruit pineapple, mandarin oranges, pears, or peaches
- 2 Green Onions sliced, optional
- 2 tbsp fresh Cilantro or 1 tbsp dried Cilantro
- 4 tbsp Rice Vinegar
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp lime juice
- ¼ tsp salt
- ¼ tsp pepper
text ingredients
Instructions
- In a large bowl, add the bag of coleslaw, fruit, cilantro, and green onion.
- In a large mixing bowl, whisk together vinegar, extra virgin olive oil, cilantro, lime juice, fruit, salt, and pepper.
- Pour the vinaigrette over the coleslaw ingredients and mix until well coated.
- Let the flavors marinade together 15 minutes if you can.
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Notes
Make This Coleslaw Ahead of Time
Get the salad dressing ready and the veggies prepped. Store them separately in the refrigerator. When it is time to serve, combine the ingredients. The Cilantro Lime Coleslaw will last in the refrigerator up to 5 days. The slaw will have a bit more liquid as the cabbage will have wilted a bit. It will still taste delicious.Recipe Variations
Add julienned carrots and thin-sliced onions. Finely diced broccoli or cauliflower add a nice texture and crunch to this recipe. This recipe is perfect for bagged coleslaw mix from the grocery or freshly shredded cabbage. They both work well for this recipe. For me it is more a matter of what do I have on hand and how much time do I have. If the rice vinegar is not enough tang for you, apple cider vinegar or white vinegar can be used in place of the rice vinegar.Nutrition
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I hope that you liked this recipe. If you are looking for more ideas on what to make, here are a few other recipes that you may enjoy.
You can find Victoria crocheting, quilting, and creating recipes. She has cooked in restaurants for over 20 years, including many larger parties. She learned to crochet when she was just 11 years old and has been crocheting ever since; over 50 years now. Over 40 years ago, she loved her first class in sewing and continues to hone her skills in quilting. Many have enjoyed the handmade gifts over the years. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.
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