Side Dish | January 24, 2018

Citrus Slaw

I love this citrus slaw. It first started out as a taco topping. A copycat recipe from a local restaurant here in souther California. Over the years it has evolved into a slaw that we love to eat just plain! It’s so good and refreshing.

An overhead shot of citrus slaw in a white bowl


On a vacation to Costa Rica we continually order casados from the restaurant menus. I noticed how their slaws were all light and citrus. When we came home we wanted to recreate these casados and other dishes for friends and family. This slaw was the perfect recipe to make and fit like a perfect puzzle into these casado bowls.

An overhead shot of a bowl with chicken, rice and citrus slaw on the side


First I love to chop all the veggies. I cut purple and green cabbage, carrots, mild green onions, cilantro nice and thin.

I like to use all fresh ingredients. Fresh cabbage newly cut gives you extra crunch and will hold up to the dressing best.


Yes! If it is a time saver for you grab a bag of already sliced cabbage with purple, green cabbage and carrots. Make sure it is extra fresh.

Chopped up veggies in a bowl for making citrus slaw

I love to use this titan peeler and julienne kit. I’ve had mine for years and years and it still works just as good as it did the day I bought it. I’ve use the julienne peeler so many times. We love to use it on cucumbers and carrots always.

A close up of shredded and chopped vegetables in a bowl for making citrus slaw

In a separate bowl mix the dressing up. My favorite part is the fresh lime. It adds the perfect burst of flavor. It seems to enhance the best flavors of all these veggies.

A process shot of pouring a creamy dressing over citrus slaw

Let the slaw marry for a little bit. The dressing will also soften the cabbage a little bit (but not too much) so it is the perfect texture. You can serve it all by itself like in the casado below: here are recipes to finish those casado plates!


DAYS BEFORE: if you want to make this salad a few days before serving dont dress it. Chop all ingredients and store in an air tight container in the refrigerator. You can also make the dressing before, just keep it in it’s separate air tight container.

HOURS BEFORE: If you want to make this a few hours before you can! toss everything together (you can even toss the dressing with it at this point) chill until ready to serve. Toss again before serving.

Chicken Roll-Up’s

Pressure Cooker bone-in chicken

Citrus Slaw

Pressure Cooker Black Beans

Healthy Fried Plantains

A side shot of citrus slaw in a white bowl

on tacos too!! Try it on these chili lime tacos! Garnish your taco with Pico de Gallo, and avocado- but thats all you’ll need! I swear you won’t find the need for cheese or sour cream. This is amazing.

three tacos with chicken, slaw and salsa on top

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4.5 from 2 votes
Citrus Slaw
Prep Time
15 mins
Total Time
15 mins

The perfect citrus slaw for so many meals! It's healthy, fresh, crunchy, perfect burst of flavor and texture. Serve it by itself or with pulled pork or on tacos!

Course: side
Cuisine: america
Keyword: Healthy Side Dish, Healthy Slaw, Homemade Slaw
Servings: 12 people
Calories: 23 kcal
Author: Desarae
  • 2 cup green cabbage about 1/2 a head
  • 1 cup purple cabbage about 1/4 a head
  • 2 green onion chopped
  • 1/2 cup cilantro finely diced
  • 1 carrot julienne cut
  • 2 Tbs Mayo
  • juice of 1 lemon about 1/4 cup
  • juice of 1 lime
  • 1 tsp salt
  • pepper to taste
  1. chop cabbage, onion, carrot, cilantro, combine in large bowl.
  2. In a small bowl mix mayo, lemon, lime salt and pepper.
  3. Stir together and let rest for 30 minutes. top on your favorite taco with pico de gallo.
Nutrition Facts
Citrus Slaw
Amount Per Serving
Calories 23 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 216mg9%
Potassium 63mg2%
Carbohydrates 1g0%
Vitamin A 1010IU20%
Vitamin C 9.3mg11%
Calcium 11mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.




3 thoughts on “Citrus Slaw

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  1. 4 stars
    We Love THis slaw, especially my kids. WE have been making it for years. We sometimes add a few drops of sriracha to the dressing to give it some beautiful heat and the right AMOUNT of kick.