Cilantro lime coleslaw is a citrusy and tart slaw. The dressing makes the coleslaw tangy, with a bit of a bite with the vinegar.
Cilantro lime coleslaw recipe made without using mayonnaise is perfect for making tacos with.
You can use this cilantro lime coleslaw with no mayo on beef tacos, vegetarian tacos, or shrimp tacos.
The cabbage used in the coleslaw recipe can be found in one of the premade coleslaws that you’ll find in a bag in the grocery store.
The coleslaw should already have sliced carrots in the coleslaw so you won’t need to add any. I find that purchasing this coleslaw is much cheaper and easier than cutting up multiple cabbage and having most of it go to waste.
The coleslaw in a bag should last 3-4 days in the fridge, so that will give you enough time to use most of it up.
The best use of this Mexican slaw is for adding it to shrimp tacos.
The coleslaw with cilantro lime vinaigrette goes nicely with the shrimp giving it a hint of lime flavor.
It’s not too overpowering and leaves you with a fresh taste in your mouth. You can also try this citrus slaw for on top of fish tacos!
Why does citrus go well with fish
Fish is a salty food, and once cooked, it’s skin forms a caramelizing flavor creating a sweet taste. When you add in citrus – sour flavor, you’re getting a combination of salt, sweet and sour all at once. Citrus goes well with fish because it compliments the other flavorings and balances them out.
You can make this quick lime and cilantro slaw in only 5 minutes. Prepare it just before you’re ready to serve your tacos so your coleslaw doesn’t get soggy. I recommend serving it with some sort of salsa – try our watermelon and pineapple salsa if you’re up for a challenge!
Cilantro Lime Coleslaw Recipe No Mayo
- 1 tbsp lime juice
- 1 tbsp rice vinegar
- 1/2 tsp olive oil extra virgin
- pinch salt
- 1/8 cup cilantro chopped
- 3/4 cup mixture of shredded carrots, green and purple cabbage (coleslaw base) this blend of coleslaw can be found in a bag in the grocery store
- Mix the dressing together in a small bowl by combining 1 tbsp lime juice, 1 tbsp rice vinegar, 1/2 tsp olive oil, and a pinch of salt. Use a fork to whisk the dressing together vigorously.
- Place coleslaw into a separate bowl and add fresh cilantro leaves. Pour the dressing over the coleslaw and mix together. Your lime cilantro coleslaw is ready to be served.If you have any leftover dressing, store it in the fridge for up to 2 days.Coleslaw that has been dressed already does not store well. The cabbage won't be as crunchy the following day. It's best to make fresh right before you're going to serve the coleslaw.