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Easy Cabbage Coleslaw with Honey Lime Dressing

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Ready in 10 minutes, this quick and easy cabbage coleslaw with honey lime dressing is made with scallions and cilantro then tossed with a honey lime vinaigrette dressing.

Easy Cabbage Coleslaw with Honey Lime DressingWe eat salads all year round but as the seasons change, so do the vegetables in our bowl. Even though the ground is cold and the air is crisp, there is still plenty of produce in season to take center stage on your kitchen table. 

Eat Seasonal December Guide

To celebrate December, I created a simple but delicious cabbage coleslaw made with both green cabbage and radicchio. For added freshness and flavor, I threw in minced scallions and fragrant cilantro.

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Easy Cabbage Coleslaw with Honey Lime Dressing

To tie it all together, I whipped up a simple honey lime yogurt vinaigrette that provides the perfect sweet, tangy and creamy dressing for this cabbage slaw. Serve with leftover roasted chicken or pork tenderloin to turn it into a complete meal that is naturally healthy, protein-packed and gluten free.

What are your favorite winter ingredients to cook with this time of year? I’d love to hear from you.

Your fork is waiting.

4.58 from 7 votes
Cabbage Slaw with Yogurt Lime Vinaigrette - A fast and healthy no-cook vegetable side dish recipe
Print
Easy Cabbage Coleslaw with Honey Lime Dressing
Prep Time
10 mins
Total Time
10 mins
 

Ready in 10 minutes, this quick and easy cabbage coleslaw with honey lime dressing is made with scallions and cilantro then tossed with a honey lime vinaigrette dressing.

Course: Salad
Cuisine: Mexican
Keyword: coleslaw
Servings: 4
Calories: 71 kcal
Author: Liz DellaCroce
Ingredients
  • 2 cups green cabbage shredded
  • 2 cups red cabbage shredded
  • 1 cup minced scallions
  • 1 cup chopped cilantro
Honey Lime Yogurt Vinaigrette
  • 1 cup plain low fat yogurt
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne or black pepper
US Measurements - Convert to Metric
Instructions
  1. Place cabbage, scallions and cilantro in a large bowl.
  2. In a small bowl, whisk together Honey Lime Yogurt Vinaigrette (yogurt, lime juice, honey, salt and cayenne) then drizzle on top of the cabbage slaw.
  3. Toss well to coat before serving. Check for seasoning and adjust accordingly.
Nutrition Facts
Easy Cabbage Coleslaw with Honey Lime Dressing
Amount Per Serving
Calories 71 Calories from Fat 5
% Daily Value*
Total Fat 0.6g 1%
Saturated Fat 0.2g 1%
Polyunsaturated Fat 0.4g
Cholesterol 1mg 0%
Sodium 336mg 14%
Total Carbohydrates 14.8g 5%
Dietary Fiber 2.7g 11%
Sugars 10g
Protein 3.7g 7%
* Percent Daily Values are based on a 2000 calorie diet.

December-Seasonal-Recipes

For more seasonal recipes to get you in the spirit, check out these tasty ideas from friends:

Pomegranate Yogurt Bowls by Mountain Mama Cooks

Meyer Lemon Cottage Cheese Sugar Cookies by Food for My Family

Kale Salad with Goat Cheese, Cranberries and Orange by Flavor the Moments

Christmas Stollen Madeleines with Preserved Lemon by Simple Bites

Avocado Toast with Persimmon, Pomegranate and Fennel by Floating Kitchen

Butternut Squash Cake with Roasted Apples and Spiced Cream by Vintage Mixer

Persimmon Tart with Pecan Crust by Letty’s Kitchen

Asian Orange Glazed Chicken by Foodie Crush

 

For more seasonal Sides head on over to Pinterest!

Follow The Lemon Bowl | Liz Della Croce’s board Sides on Pinterest.

Cabbage Slaw with Honey Yogurt Lime Vinaigrette - An easy, healthy, winter side that you won't be able to put down! - The Lemon Bowl

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Reader Interactions

Comments

  1. This slaw sounds wonderful. I have one I created that is my go-to recipe, but I get tired of it, so it’s nice to have another one.

    Reply

      • My go-to, my invention is 1 head sliced cabbage with a dressing that includes 2 cups rice vinegar, 1 cup water, ~1/2t garlic powder, 2t crushed coriander seed, and ¼ cup neutral-flavored oil (I use avocado oil). I used to do it with Grains of Paradise in place of the coriander, but like the coriander better. You need to let it sit for at least 24 hours before serving. The oil is necessary to get the flavor to penetrate and to soften the cabbage (I’ve tried it without and it doesn’t work). If you try it I hope you enjoy it.

        Reply

  10. I eat slaws like this on a weekly basis — the crunchy cabbage is addicting! I love the sound of that creamy yogurt dressing — this is such a great side dish. :)

    Reply

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