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Colorful bowl of slaw with cilatro

Everyday Slaw with Cilantro, Jalapeño, and Lime

Feel free to tinker with the amount of lime, cilantro, scallions, and jalapeño to suit your palate. The salad is terrific as soon as it's made, and arguably even better the next day. You can easily double or triple the recipe, since it's a great make-ahead dish for a party or potluck.

Course Salad
Cuisine Mexican
Prep Time 18 minutes
Servings 4 to 6
Calories 97 kcal
Author Katie Morford


  • 1/2 red or green cabbage (see notes)
  • 1 cup shredded carrots (about 2 medium to large carrots)
  • 1 red bell pepper, thinly sliced
  • 4 scallions, thinly sliced white and light green parts only
  • 1/3 roughly chopped cup fresh cilantro
  • 1/4 cup lime juice (2 to 3 juicy limes)
  • 1 tablespoon extra-virgin olive oil
  • 1-2 teaspoons minced jalapeño (use more or less, as desired)
  • 1/2 teaspoon kosher salt


  1. Finely shred the cabbage as you would for coleslaw. Add the remaining ingredients and toss well. Refrigerate until ready to eat and toss again just before serving.
  2. This slaw keeps well in a covered container in the fridge for up to 3 days.

Recipe Notes

For extra color, use 1/4 of a red cabbage and 1/4 of a green cabbage. Reserve leftover cabbage for another use.