Lime Walnut Coleslaw

By Dr Ernst
May 11, 2017

A great tangy, crunchy salad. This is a great alternative to mayonnaise based slaws. And it’s got a nice spicy kick to it–but if that’s not your cup of tea, simply remove the jalapeño.


  • 1 1/2 cups raw walnut pieces
  • 1/2 head medium-large cabbage
  • 1 basket of tiny cherry tomatoes, quartered (optional)
  • 1 jalapeño pepper, seeded and diced
  • 1/4 cup shredded organic carrots
  • 3/4 cup parsley or cilantro, chopped
  • 1/4 cup freshly squeezed lime juice
  • 2 TBSP olive oil
  • 1/4 tsp sea salt


Cut the cabbage into two quarters and cut out the core. Using a knife, shred each quarter into very thin slices. Cut long pieces in half. Combine the cabbage, carrots, walnuts, tomatoes, jalapeño, and cilantro or parsley in a bowl. In a separate bolwl, combine the line juice, olive oil and salt. Add to the cabbage mixture and gently stir.


Print, download, or email recipe
Print Friendly, PDF & Email
Share recipe on social media
Share on twitter
Share on pinterest
Share on facebook