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Cilantro Lime Coleslaw

A refreshing and crunchy coleslaw featuring shredded cabbage, carrots, and corn, tossed in a zesty cilantro lime dressing, perfect for summer gatherings and as part of meal prep.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 150
Ingredients Method Notes

Ingredients
  

Salad Base
  • 4 cups freshly shredded green cabbage Provides a crunchy base for the salad.
  • 2 large large carrots Adds sweetness and color to the coleslaw.
  • 2 ribs celery ribs Contributes extra crunch and a refreshing flavor.
  • 1 bunch fresh cilantro Offers a burst of freshness and a unique herbal note.
  • 3 stalks green onions Adds sharpness and color to the mix.
  • 1 cup fresh or frozen organic corn kernels Brings natural sweetness and vibrant color.
Dressing Ingredients
  • 1/2 cup plain Greek yogurt Provides creaminess and a tangy flavor component.
  • 1/4 cup homemade mayonnaise Contributes richness to the dressing.
  • 1 tbsp homemade taco seasoning Infuses the dressing with bold, zesty flavors.
  • 1 large fresh lime Delivers bright acidity that elevates the recipe.
  • 1 tsp sea salt Enhances the overall flavor profile.
  • 1/2 tsp black pepper Adds a slight spiciness.
Topping
  • 1/2 cup crumbled cotija cheese Adds a creamy texture and a hint of saltiness.

Method
 

Preparation
  1. Shred your cabbage and carrots into a large salad bowl.
  2. Add the celery, cilantro, green onions, and corn to the bowl.
Making the Dressing
  1. In a small bowl, whisk together all of the ingredients for your dressing.
Combining
  1. Pour the dressing over the cabbage and toss very well to coat.
  2. Sprinkle with cotija cheese and enjoy!
Storage
  1. The coleslaw stays good in the fridge for up to 2 days.

Notes

This coleslaw is meal prep friendly; it can be made a day or two in advance. Ensure freshness by using in-season vegetables for the best flavor and texture.