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Cilantro-Lime Cabbage Coleslaw

For a fresh, healthy twist on coleslaw, make this dairy free and gluten free Cilantro-Lime Cabbage Coleslaw recipe. It’s loaded with veggies, has no added sugar, and pairs well with most any recipe you want to serve it with.
Author: Laura Marzen, RD


  • 3 cups shredded cabbage
  • ½ cup coarsely shredded carrot
  • 2 green onions, thinly sliced
  • ¼ cup chopped fresh cilantro
  • 1/3 cup plain unsweetened plain non-dairy yogurt alternative*
  • 1 tablespoon lime juice
  • ½ teaspoon coarse salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon sesame seeds toasted** (optional)


  • In a medium bowl toss together cabbage, carrot, green onions and cilantro. In a small bowl stir together yogurt, lime juice, salt, and pepper. Drizzle over cabbage mixture; toss to coat. If desired, sprinkle with sesame seeds and toss to combine.
  • Serve immediately or cover and chill up to 12 hours.


You can substitute 3 ½ cups packaged shredded cabbage with carrot (coleslaw mix) for the shredded cabbage and shredded carrot.
* I used So Delicious brand coconut milk yogurt, which has two plain versions. One is called “unsweetened” and doesn’t have added sugar or other flavors – this is the best yogurt to use for this recipe. The other plain version is just called “plain” and has a little bit of added sugar – I didn’t like that one in the coleslaw as well.
**To toast sesame seeds, add sesame seeds to a dry skillet. Heat over medium-low heat for 2 to 3 minutes or until seeds are lightly browned and fragrant, stirring frequently. Watch them closely as they can get too dark quickly!
Yield: 3 cups (4 to 6 servings)