Latin Red Cabbage and Lime Salad

Latin Red Cabbage and Lime Salad

Mexican Slaw with red cabbage, jalapeño and lime.  Think: vegan side, food prep, vegan tacos or add to fish tacos.  So easy and it keeps well!
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 cups


  • 1 large purple cabbage, approx. 1 pound shredded
  • ½ cup red or yellow onion
  • 1 cup chopped cilantro
  • ¼ one whole jalapeño, finely chopped, more to taste.  Ok to substitute ¼ cup canned jalapeño.


  • ½ cup olive oil
  • ½ teaspoon kosher salt, more to taste
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon black pepper
  • 1 tablespoon lime zest
  • ¼ cup fresh lime juice, more to taste
  • doTERRA essential oil: 2 drops coriander, 6 drops lime, 4 drops lemon, 1 drop cilantro


  • Mix dressing first and let sit for the coriander and pepper to bloom
  • Core and quarter the cabbage, cut thin slices to shred.  Spray with All Natural Veggie Wash (link Veggie Wash Recipe) and rinse.  Spin off the water or set aside to drain.
  • Cilantro: cut stems and rinse with Veggie Wash (link Veggie Wash recipe).  Spin or towel off and chop finely.
  • Onion and jalapeno: mince finely or process in food processor
  • In mixing bowl add: cabbage, cilantro, jalapeno
  • Toss well. Taste and adjust salt and lime to your liking. Add extra jalapeno if you like.
  • Serving notes:  Serve cool.  This is not a spicy dish but can be adjusted to taste with more jalapeno.  Optional: add ½ teaspoon chili pepper to dressing and 3 drops black pepper doTERRA essential oil.
  • Optional additional veggies: red or green bell pepper, carrots, radish, etc.
  • Optional: Optional substitute green cabbage for red but the red is beautiful and a superfood.  Try it!
  • Food Prep bonus! Any cabbage salad like this one will keep for days in the fridge in a tightly sealed container.
Tried this recipe?Let us know how it was!