This Zesty Jalapeño Cilantro Cabbage Slaw is crisp, bright, and loaded with flavor!
With fresh lime juice, chopped jalapeños, and a crunchy cabbage base, it’s the perfect spicy slaw to top tacos, burgers, or enjoy as a refreshing side.
Why You’ll Love This Recipe
Crisp and refreshing – Made with fresh cabbage and herbs for a light, crunchy bite.
Naturally dairy-free and vegan – Simple, clean ingredients.
Quick to make – Ready in 10 minutes with no cooking required.
Zesty with a kick – Jalapeños and lime give it just the right heat and tang.
Perfect for tacos, bowls, or BBQs – Versatile enough for any dish.
Ingredient Highlights
Green cabbage – A small head, shredded thinly for the perfect slaw texture.
Cilantro – Fresh and herbaceous; adds brightness and depth.
Jalapeños – Finely chopped for a mild to moderate heat (remove seeds for less spice).
Lime juice – Adds acidity and balances the spice beautifully.
Oil – Use olive, avocado, or algae oil for a light, smooth dressing.
Salt & pepper – Essential for seasoning the slaw properly.
Pinch of sugar – Optional, but helps round out the acidity if needed.
Pro Tips Before You Start
Shred the cabbage thinly for a light, crunchy texture.
Taste your jalapeños first—heat can vary. Adjust quantity if needed.
Let it rest for at least 15 minutes so flavors can meld.
Optional sweetener – Add a pinch of sugar if the lime is very tart.
Chop cilantro leaves only – Removing stems keeps the texture clean.
How to Make Jalapeño Cilantro Cabbage Slaw
Step 1: Combine the Fresh Ingredients
In a large mixing bowl, add the shredded green cabbage, chopped cilantro, and finely diced jalapeños.
Step 2: Mix the Dressing
In a small bowl or jar, whisk together the oil, freshly squeezed lime juice, salt, and pepper.
Add a small pinch of sugar if desired.
Step 3: Toss to Coat
Pour the dressing over the cabbage mixture and toss thoroughly until the slaw is evenly coated and glistening.
Step 4: Let It Rest
Set the slaw aside for at least 15 minutes to allow the flavors to combine and the cabbage to soften slightly.
What to Serve It With
Tacos and burritos – Perfect on grilled fish, chicken, or carnitas.
Burgers or sandwiches – Adds crunch and brightness.
Grilled meats – Try it with steak, pork chops, or BBQ chicken.
Rice bowls – A vibrant topping for grain bowls or poke.
As a side salad – Great with grilled corn or beans.
Variations & Substitutions
Add avocado for creaminess.
Swap jalapeños for serrano or Fresno chiles for more or less heat.
Use red cabbage for a colorful twist.
Add grated carrot for extra sweetness and crunch.
Try lemon juice if limes aren’t available.
Storage & Leftovers
Refrigerator – Store in an airtight container for up to 3 days.
Best served fresh – It’s crunchiest the day it’s made.
Toss again before serving – Helps redistribute the dressing.
Avoid freezing – Fresh veggies don’t thaw well.
FAQs
Can I make this ahead of time?
Yes, it’s best if it sits for at least 15 minutes and can be made a few hours in advance.
Is this slaw spicy?
Mild to moderate, depending on the jalapeños. Remove seeds to reduce heat.
Can I use bottled lime juice?
Fresh is best, but bottled works in a pinch.
Can I make it oil-free?
You can omit oil, but it will be more acidic—try adding mashed avocado instead.
What if I don’t like cilantro?
Swap in fresh parsley or mint for a different flavor.
Can I double the recipe?
Absolutely! Just scale up all ingredients proportionally.
Final Thoughts
This Jalapeño Cilantro Cabbage Slaw is one of those simple recipes that adds a bold pop of flavor to everything it touches.
It’s spicy, citrusy, and ultra-refreshing—perfect for tacos, summer cookouts, or whenever you need a crisp side with attitude.
Once you try it, you’ll want to put it on everything!
Jalapeño Cilantro Cabbage Slaw
Ingredients
- 1 small head green cabbage – core removed shredded
- 1 bunch cilantro – stems removed chopped
- 2 jalapeños – seeds/stems removed finely chopped
- 3 tablespoons oil algae, olive, or avocado
- Juice of 2 small limes
- Salt and pepper – to taste
- Small pinch sugar optional
Instructions
- Combine shredded cabbage, chopped cilantro, and diced jalapeños in a large bowl.
- In a separate bowl, whisk together oil, lime juice, salt, pepper, and optional sugar.
- Pour the dressing over the slaw and toss until well coated.
- Let sit for at least 15 minutes before serving.
- See full steps with tips & photos → https://mischacrossing.com/jalapeno-cilantro-cabbage-slaw/
Notes
- Adjust the Heat: Remove all jalapeño seeds and ribs for a milder slaw, or leave a few seeds in for extra kick.
- Balance the Acidity: If the lime flavor is too sharp, add a touch more oil or a small pinch of sugar or honey to mellow it out.
