★ Did you make this recipe? Please give it a star rating below!
Creamy Cilantro Lime Slaw
$5.22 recipe/$1.31 serving
Creamy cilantro lime coleslaw is the perfect topping for tacos and is so easy to make! This healthy recipe is made with no mayo, and is naturally dairy free, vegan, low carb, paleo and Whole30 and keto friendly! Perfect for fish tacos or shrimp tacos, and is ready in less than 10 minutes!
Soak cashews in water (8 hours on counter) or cook in microwave in water 2 minutes or on stove boiling 3-5 minutes. Allow cashews to cool slightly before handling (2-3 minutes). Carefully drain the water and discard it.
Remove the core from the cabbage and shred (using a knife, the food processor, spiralizer or mandolin).
Add shredded cabbage and shredded carrots to a very large bowl.
Make dressing by combining drained cashews, water, cilantro, lime juice, garlic powder and salt in a high speed blender, about 1 minute on high.
Pour dressing over cabbage and mix well (I like to use tongs).
Store in fridge about 1 hour before serving if possible.
Make ahead and storage:You can make this slaw 1 day in advance if you need to save time! You can also make the dressing up to 3 days in advance and store it in a well sealed jar. Simply dress the cabbage about an hour before serving.Store slaw in a well sealed container in the fridge for up to 3 days (however the presentation is best within the first 24 hours). Do not freeze the slaw, the cabbage has too much water and this will not turn out. Substitutions:
Cashews: You can also use hemp hearts (no soaking needed) or raw sunflower seeds (soaked the same way as cashews).
Cabbage: If you don't want to use all green cabbage you can reduce it or replace it with purple cabbage, broccoli slaw or even shredded jicama.