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Cilantro Lime Cole Slaw

The combination of flavors, colors and textures are spot on. The original recipe adds shrimp and that sounds great, but we deleted the shrimp and added a touch of Marzetti's slaw dressing (the light version) to the top of each serving of cole slaw. This sweet flavor balanced so well with the cilantro, lime and jalapeno. Sprinkle a few raw organic pumpkin seeds on top for great crunch.
Course Side Dish
Cuisine American
Keyword cole slaw
Servings 6
Author The Cowgirl Gourmet adapted this recipe from Kent Rathbun


  • 1/3 head of red cabbage thinly sliced
  • 1/3 head of white cabbage thinly sliced
  • 1/2 jicama peeled and julienned (cut into matchstick pieces)
  • 1 carrot coarsely grated
  • 1 cup cilantro chopped
  • 1/3 cup fresh squeezed lime juice
  • 1/2 jalapeno seeds removed and diced
  • 1 garlic clove diced
  • 3 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper to taste
  • Marzetti's Lite salad dressing garnish (optional)
  • Raw organic pumpkin seeds optional garnish


  1. In a large bowl, place thinly sliced cabbages, matchstick pieces of jicama, grated carrot and cilantro.

  2. In a small bowl, add the lime juice, diced jalapeno, diced garlic, salt and pepper. Stir well to combine. Slowly whisk in the olive oil and taste. Adjusting seasonings if needed.

  3. Pour dressing over slaw and toss to combine. Serve immediately.

  4. Once you plate the cole slaw, you can choose to drizzle a little Marzetti's Lite salad dressing over the top. This will give the cole slaw a touch of sweetness to balance the flavors of the jalapeno, lime and oil. Then sprinkle a few pumpkin seeds for added crunch.