This tangy cilantro lime coleslaw recipe is perfect for all your summer picnics, potlucks, and backyard BBQs. The crunchy combination of crisp shredded cabbage and citrusy dressing makes it a crowd-pleasing favorite. It's also easy to make, can be prepared ahead of time, and is suitable for all diets.
Coleslaw is such a summer classic that it makes frequent appearances on our camping menus, as well as at any outdoor gathering. However, I'm always a little leery of creamy slaw on those warm summer days when you can't guarantee a safe temperature to store it at. Thankfully, this cilantro slaw with lime dressing is made without mayo or dairy, making it safe to enjoy outside on those hot days . . . not that it ever lasts long enough to spoil anyway.
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Why This Recipe is Great for Camping
- You can do most of the prep work before heading out to camp and toss it together shortly before serving.
- This cilantro lime slaw recipe has no mayo, making it perfect for serving outside on warmer days.
- It requires minimal ingredients and takes up little cooler space.
Ingredients and Substitutions
- Lime--Your lime should yield 1 ½ to 2 tablespoons of juice. To help extract as much juice as possible, roll it firmly against a firm surface before juicing. Remember to zest your lime before cutting it!
- Oil--Any vegetable-based oil will work for the dressing.
- Cabbage--Crisp green cabbage is best here. Look for a cabbage with tightly closed unblemished leaves. Use a very sharp knife or mandolin to shred the cabbage as finely as possible.
- Cilantro--Choose bright green cilantro that has perky leaves and firm stems. Pick out any stems that are drooping or have discolored leaves.
Important Steps
- Whisk the lime juice, zest, and oil together in a small bowl or measuring glass. Season to taste with salt and pepper.
- Mix the shredded cabbage and cilantro in a large bowl. Pour the dressing over and toss to combine.
FAQs
If you're taking the salad camping, or to a potluck or picnic, you can prep the cabbage and cilantro and the dressing up to 2 days in advance. Store them separately, and toss them together shortly before serving. This will give you a fresh and crunchy slaw.
If you prefer a softer slaw, mix the dressing and cabbage slaw with cilantro together 3 to 4 hours before serving.
Your slaw will keep for up to 4 days in your fridge or cooler. It will soften as it sits, and will release liquid, but will remain tasty and is safe to eat.
This classic BBQ side dish pairs perfectly with griddle turkey smash burgers, grilled pork tenderloin, or grilled salmon recipes. It also makes a great addition or side to fish tacos.
Tips and Troubleshooting
- For the best texture, toss your salad together 30 to 60 minutes before serving.
- This recipe is suitable for gluten-free, dairy-free, and vegan diets.
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Recipe
Tangy Cilantro Lime Coleslaw
Ingredients
- Zest and juice of 1 lime
- 3 tablespoons vegetable oil
- Salt and freshly ground black pepper
- 6 cups shredded green cabbage
- ½ cup cilantro leaves
Instructions
- In a bowl or measuring jug, whisk together the lime juice, zest, and oil. Season to taste with salt and pepper.
- Combine the cabbage and cilantro in a large serving bowl.
- Pour the dressing over and toss well to combine. Refrigerate for at least 30 minutes or until ready to serve. Stir again before serving.
Notes
- Get ahead--Prep the cabbage and cilantro and dressing up to 2 days before serving. Store the dressing and slaw mixture separately and toss together 30 to 60 minutes before serving.
- Lime juice--Your lime should yield 1 ½ to 2 tablespoons of juice. If not, use an extra lime half or splash in a dash of bottled lime juice.
- Dietary--This recipe is suitable for gluten-free, dairy-free, and vegan diets.
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