Cilantro-Lime Southwestern Slaw

My five-year-old now eats three whole tacos on taco night!  Must be all that running around he does. 

But seriously, the child is growing like a weed, and I can’t even believe how grown-up he is all of a sudden.

Can someone please hand me a tissue?

I really love crunchy slaw on tacos.  This Cilantro-Lime Southwestern slaw is all that and a bag of chips.  It is






And really gives tacos that wow factor.

Plus, there are loads of vegetables in it.  AND it is so colorful.  I love it when vegetables add color to my plate.


1/2 head of green cabbage

1/2 head of purple cabbage

1 bell pepper, chopped.  red, orange or yellow would be best

1 cup of frozen corn.  thawed, but not hot.

one carrot, chopped

1-3 sprigs of cilantro for garnish

juice of one lime.

2 green onions- chopped

1/2 cup of cilantro dressing.

cilantro dressing 

1/2 cup of fresh cilantro

1/2 cup of yogurt – you can use an avocado to make this vegan

juice of one lime

1 garlic clove

1/2 cup of oil  olive oil or canola oil – or water.

1 teaspoon of white wine vinegar

1/8 teaspoon cumin

dash of salt.


Chop cabbage, bell peppers, carrots, and green onions.  thaw corn, but don’t cook it to be hot.  Stir all the veggies into a bowl.  Prepare the cilantro-lime dressing in a food processor and fold it into the vegetables. garnish with cilantro and lime.  store in fridge until you are ready to eat it.



  1. I think that these cilantro lime southwestern slaw is really great and liked it a lot.


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