This cilantro lime slaw with honey recipe has an amazing flavor that is a step beyond traditional coleslaw.
Even though I grew up in the south (where coleslaw is always on the table), I never really liked it. When I was a little older, I made a coleslaw recipe with asian flavors and I loved it! That meant that I didn’t dislike slaw in general, I just needed some extra flavors.
This coleslaw uses honey, lime, and sriracha mayo for an extra kick.
I originally made this zesty cilantro lime slaw with honey recipe to go on top of a tofu taco recipe I was testing out, but it ended up so good I think it deserves a post of its own! That being said, not only is it good as a side, it can also be put on top of hot dogs, tacos, and anything else that needs a little something extra.
What’s Inside?
- Purple and Green Cabbage
- Carrots
- Cilantro
- Mayo
- Sriracha
- Honey
- Lime Juice
- Salt
How to make:
The first step is to either shred or chop the cabbages. I roughly chopped mine because I didn’t want any extra dishes to wash, but shredding it works great too! After shredding/chopping the cabbage, place it in a large bowl.
The next step is to julienne the carrots. If you are unsure of how to do this, or don’t want to take the extra time to do it, shredding it using the same grater as the cabbage is quick and easy. If you choose to julienne them, it does take a little more time, but I enjoy doing it. Just wash and scrub the carrots, cut into 4-5 cm pieces (depending on how long you want them), cut all 4 sides to where the pieces are rectangular, cut them into smaller pieces (large rectangles) then cut them into matchstick sized bits. There are also some great tutorials you can find on google for better examples. Place in large bowl with the cabbage.
Chop up cilantro and place in bowl with other ingredients.
In a separate, smaller bowl, place the mayo, sriracha, lime, honey, and salt. Whisk these until blended. Be sure to taste to make sure you don’t need to tweak any of the ingredients. I like mine a little more on the spicy side, so I tend to use a little more sriracha than the “average” person.
Toss the mayo sauce with ingredients in the large bowl, cover, place in refrigerator and let chill. Serve cold.
Enjoy!
Equipment needed (affiliate links):
PrintCilantro Honey Lime Coleslaw
A zesty sweet take on traditional coleslaw
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: side dish
- Method: mix
- Cuisine: american
Ingredients
- 1.5 cups Purple Cabbage Chopped or Shredded
- 1.5 cups Green Cabbage Chopped or Shredded
- 4–5 Carrots Julienne or Shredded
- 1/4 cup Cilantro Chopped
- 1/2 cup Mayonnaise
- 1 3/4 tsp Sriracha I like to use a little extra
- 1/2 Lime Juiced
- 1/2 tbsp Honey
- 1/4–1/2 tsp Salt To taste
Instructions
- Shred or chop both of the cabbages and place in a large bowl.
- Julienne (see above, or google “how to julienne carrots” for easy tutorials) or shred carrots and place in bowl with the cabbage.
- Chop cilantro, place in bowl.
- In a separate, smaller bowl, whisk the mayo, sriracha, lime juice, honey, and salt together until well mixed.
- Toss the sauce together with the main ingredients in large bowl.
- Cover the bowl, place in refrigerator and let chill.
- Serve cold, and enjoy!
Notes
Please note that as usual, the above ingredient measurements are approximate. Sometimes I use less than what’s stated, sometimes I use more than stated. Always taste and adjust your ingredients according to your own preferences! 
