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This bright and crunchy purple slaw is the perfect finishing touch for tacos, sandwiches, or grilled meats. The combination of red and green cabbage gives it great color and texture, while the lime dressing adds a fresh, tangy punch.
It comes together quickly and holds up well, making it ideal for meal prep or taco nights. Whether you’re serving shrimp, fish, chicken, or even pulled pork, this slaw adds just the right amount of crunch and citrusy freshness.
What You’ll Like About This Dish
Fresh and vibrant. Red cabbage, green cabbage, and lime make a colorful, refreshing slaw.
Great for tacos. Perfect topping for shrimp, fish, chicken, or veggie tacos.
Quick to make. Just shred, chop, and toss—it’s ready in minutes.
Holds up well. Stays crisp even after chilling, making it a good make-ahead option.
Ingredient Notes
- Red cabbage – Provides color and crunch; shred finely for the best texture.
- Green cabbage – Adds balance and sweetness to the red cabbage.
- Carrot – Brings a touch of sweetness and extra color.
- Green onions – Add a mild onion flavor without overpowering the slaw.
- Cilantro – Gives the slaw a fresh, herbaceous finish.
- Lime juice – Freshly squeezed for the brightest flavor.
- Sugar – Balances the acidity in the dressing.
- Peanut or neutral oil – Smooths out the dressing without adding strong flavor.
- Chili garlic paste – Optional heat and depth; adjust to taste.
- Salt and pepper – Essential for seasoning and balance.
Steps to Make Purple Slaw With Cilantro Lime Dressing
- Shred the cabbages and toss them in a large bowl.
- Add the shredded carrot, green onions, and cilantro.
- Whisk the lime juice, sugar, oil, seasonings, and chili garlic paste.
- Pour the dressing over the slaw and toss well.
- Chill until thoroughly cold before serving.
Tips
Shred the cabbage finely so it mixes well and stays crisp.
Taste the dressing and adjust the sugar or chili garlic paste as needed.
Chill the slaw before serving to let the flavors blend.
Add a pinch of salt right before serving if the flavors need a boost.
Recipe Variations
- Creamy version. Stir a spoonful of mayonnaise into the dressing.
- Extra spicy. Add jalapeño, serrano, or more chili garlic paste.
- Crunchy mix. Add thinly sliced radishes or bell peppers.
- Herb swap. Replace cilantro with parsley or a mix of fresh herbs.
- Tropical twist. Add diced mango or pineapple.
Serving Suggestions
- Serve on shrimp or fish tacos.
- Add to grilled chicken sandwiches.
- Pair with pulled pork or carnitas.
- Garnish grain bowls for extra crunch.
How to Store
Refrigerate leftover slaw in an airtight container for up to 3 days.
The cabbage will soften slightly over time, but the flavor will remain bright.
Stir well before serving to redistribute the dressing.
Purple Slaw With Cilantro Lime Dressing
Ingredients
- ½ head red cabbage, small
- ¼ head green cabbage, small
- 1 small carrot
- 4 green onions
- 2 tbsp chopped cilantro
- ⅓ cup lime juice, about 2 to 3 limes
- 3 tsp sugar
- ¼ cup peanut oil, or a neutral oil
- salt and pepper, to taste
- ½ to 1 tsp chili garlic paste, or to taste
Recommended Equipment
Instructions
- Shred the red and green cabbage and toss them together in a large bowl.1/2 head red cabbage | 1/4 head green cabbage
- Shred the carrot and chop the green onions; add them to the cabbage mixture along with the chopped cilantro.1 small carrot | 4 green onions | 2 tbsp chopped cilantro
- In another bowl, combine the lime juice, sugar, peanut oil, salt and pepper, to taste, and chili garlic paste, if using. Whisk to blend. Gradually add the dressing to the vegetables and toss to coat.1/3 cup lime juice | 3 tsp sugar | 1/4 cup peanut oil | salt and pepper | 1/2 to 1 tsp chili garlic paste
- Cover and refrigerate until thoroughly chilled.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
