Name: Red Cabbage Salad with Honey Lime Dressing
Prep time: 10 min
Total time: 10 min
Ingredients: ½ red cabbage, finely shredded ((about 6 cups)); 1 red onion, finely sliced; 1 cup parsley leaves, roughly chopped; 1 jalapeno, finely sliced ((deseeded if desired)); 2 tablespoons pepitas; 2 tablespoons sunflower seeds; ¼ cup olive oil; 2 tablespoons fresh lime juice; 1 tablespoon honey; ½ teaspoon ground cumin; Salt and pepper, to taste

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Elevate your next Mexican or BBQ Night with the vibrant and flavourful slaw featured in this Red Cabbage Salad with Honey Lime Dressing recipe. Ideal for pairing with tacos, wraps, quesadillas, burrito bowls, burgers, and grilled fish or meats, this dish is not only quick and easy to prepare but also offers a healthy and nutritious option that stays fresh in the fridge for days!

Red cabbage salad with honey and lime dressing in a white bowl on a white timber table, topped with pumpkin seeds, sunflower seeds, sliced jalapeno, red onion, and fresh herbs, with lime wedges, honey, and coriander as props in soft natural light.

Prepare to make a statement at your next meal with this quick and easy Red Cabbage Salad with Honey Lime Dressing. Ready in under 10 minutes, it’s a versatile side dish that adds a burst of flavour and crunch to your mid-week meals.

This non-creamy slaw showcases the vibrancy and distinct taste of its ingredients, offering a delightful combination of crunch, texture, freshness, and zinginess in every bite.

How to Make

You can have this salad on the table within 10 minutes flat! I always make extra and pop into a zip-lock bag (without dressing) and it keeps in the fridge for about 1 week.

Overhead view of a white enamel bowl with red cabbage, sliced red onion, jalapeno, and chopped parsley on a white timber surface.

Overhead view of red cabbage salad with sliced jalapeno, red onion, and fresh herbs in a white bowl on a white timber table in natural light.

Serving Suggestions

The salad goes particularly well with Mexican food like tacos, burritos or quesadillas but is equally good with grilled meats, poultry and fish as a side. I used this salad with whole baked fish for dinner and it was amazing!

Tacos: Whether you prefer hard or soft tacos, this salad is a fantastic topping for an extra burst of flavour and texture.
Burritos: Add this slaw to your rolled burritos or enjoy it as part of a burrito bowl.
Quesadillas: Elevate your quesadillas by placing this cabbage salad inside for a delightful textural crunch.
Side Salad: Serve as a refreshing side salad with grilled meats, poultry, or fish.
Burgers: Use it as a filling for your pulled pork or brisket burgers instead of traditional creamy coleslaw.
Chilli: Pair with chilli and beans for a satisfying crunch and zingy flavour.
Enjoy on its own: The perfect quick bite for lunch!

Close up of red cabbage salad with sliced jalapeno, red onion, pumpkin seeds, sunflower seeds, and fresh herbs in a white bowl on a white timber table in natural light.

Pulled pork taco on a flour tortilla topped with red cabbage slaw and red onion, served on a wooden board on a white timber table with lime wedges, jalapeno, feta, coriander, creamy sauce, and a bowl of cabbage salad in natural light.

Storage

The salad will keep for up to 1 week in the fridge without the dressing or seeds. Once dressed its best served within 30 minutes for the ultimate crunch. It’s still ok to eat after this time but it just won’t be quite as crunchy.

The best way I find is to store the salad in a zip-lock bag. Squeeze as much air out of the bag as possible before sealing as it will keep it fresher for longer when not exposed to air. Store in the refrigerator for up to 1 week. When ready to serve, pop into a bowl, add dressing and seeds and toss to coat.

The dressing will keep for 1 week or longer in the fridge. Store in a screw-top jar or air tight container. Bring to room temperature before using.

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