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.
We 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.
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.
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.
Your fork is waiting.
Easy Cabbage Coleslaw with Honey Lime Dressing
- 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
- ½ teaspoon salt
- ¼ teaspoon cayenne or black pepper
- Place cabbage, scallions and cilantro in a large bowl.
- 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.
- Toss well to coat before serving. Check for seasoning and adjust accordingly.
For more seasonal Sides head on over to Pinterest!
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.
What is your go to??
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.
That sounds so amazing!!!
That vinaigrette sounds perfectly tasty – love this fresh, flavorful salad!
I love anything fresh and simple!
I love salads all year around too! This one is so perfectly colorful especially for winter! LOVE it.
You are so sweet – thank you so much friend for hosting!
I don’t think it’s ever occurred to me to use yogurt in slaw. You are brilliant!
I use it all the time!! I also love just mixing it with salsa.. super easy salad dressing!
So simple and elegant. I appreciate that you used yogurt to dress the slaw–a wonderful substitute for the usual mayo, which sometimes feels too-much.
Yes I totally agree with you on the mayo!!
That looks fresh and delicious!
Thank you Leanne!
This slaw is perfect for those nights when I just don’t feel like cooking veggies and just want to throw something together. I bet this would pair perfectly with chickpeas!
Yes!! I love doing that with leftover meats/roasts!
This vinaigrette sounds spoon-licking good. And gosh do I need a big crunchy salad right about now! One too many cookies for me!
I know I feel the same way lady!
What lovely colors and flavors. Way to perk up the winter!
Thank you Lydia!!
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. :)
I seriously do too!! I eat an Asian inspired one a lot too.
Love me some cabbage! That vinaigrette, swoooooon!
I want you to come over and bring tots!
I love eating salads all year round too. I especially love crunchy salads like this. Plus that yogurt vinaigrette is on point…yum!
I miss your face. :)