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+ servings

Cilantro Lime Coleslaw

This Avocado Cilantro Slaw is a fabulous side dish and a great way to elevate tacos, wraps, sandwiches and bowls!
Course Side Dish
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 6
Calories 144kcal
Author Wendy Polisi



  • 1 tablespoon fresh lime juice
  • 1 tablespoon Coconut Aminos
  • 1 tablespoon Swerve Sweetener or Sweetener of Choice
  • 3 tablespoons olive oil or MCT oil
  • ½ teaspoon ancho chile powder
  • ½ teaspoon sea salt
  • ¼ teaspoon cayenne pepper


  • ½ pound green cabbage cored and shredded
  • ½ pound red cabbage cored and shredded
  • 6 scallions chopped
  • ½ cup cilantro chopped
  • 1 avocado peeled, pitted and diced


  • If you have time, salt the cabbage and let it sit for 1 hour. (See notes for complete instructions.)
  • In a blender combine lime juice, coconut aminos, sweetener, oil, ancho chile powder, salt, and pepper. Process to combine.
  • In a large bowl toss cabbage, scallions and cilantro with dressing. Gently toss in avocado just before serving.


Tips and Tricks

Shredding Cabbage

The Easy Way
My favorite way to prepare cabbage for coleslaw is to roll the stacked leaves crosswise and feed through a food processor that has a shredding disk.
By Hand
On a cutting board, quarter the cabbage and remove the core. Separate the quarters into stacks of leaves and flatten. Slice the stacks into thin shreds.

Salting Cabbage

The problem with cabbage is that it often becomes watery just a few hours after you make it. The reason for this is that cabbage contains a lot of water. To eliminate this issue, cut the cabbage and place it in a colander. Salt it generously and place the strainer over a bowl. Let it sit at room temperature for about an hour. Rinse and run through a salad spinner or blot dry.


Calories: 144kcal | Carbohydrates: 12g | Protein: 1g | Fat: 12g | Saturated Fat: 1g | Sodium: 275mg | Potassium: 358mg | Fiber: 4g | Sugar: 3g | Vitamin A: 800IU | Vitamin C: 42.1mg | Calcium: 45mg | Iron: 0.9mg