Chili, Lime & Walnut Coleslaw

Chili, Lime & Walnut Coleslaw
If you have any limes or chilis left over from the Chili Lime Butter recipe then try this Chili, Lime & Walnut Coleslaw. It has been a favorite family salad at my house for years. Leave out the jalapeno if you like it milder.

Chili, Lime & Walnut Coleslaw Recipe

Serves 2-4


  • 1 1/2 cups raw walnut pieces
  • 1/2 of a medium‐large cabbage
  • 1 basket of tiny cherry tomatoes, washed and quartered (optional – not pictured here)
  • 1 jalapeno chili, seeded and diced
  • 3/4 cup cilantro or parsley, chopped
  • 1/4 cup freshly squeezed lime juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon sea salt


  1. Cut the cabbage into two quarters and cut out the core. Using a knife shred each quarter into whisper thin slices. The key here is bite‐sized and thin. If any pieces look like they might be awkwardly long, cut those in half.
  2. Combine the cabbage, walnuts, tomatoes, jalapeno (optional), and cilantro or parsley in a bowl.
  3. In a separate bowl combine the lime juice, olive oil, salt. Add to the cabbage mixture and gently stir.

Original recipe available on GoodFood.

Chili, Lime & Walnut Coleslaw

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About Lin Hardick

Lin Hardick is a teacher, food writer and recipe developer, passionate about the health benefits, as well as the pitfalls, of the standard Western diet. "I have very definite ideas about what good food must be. Food brings people together. GOOD FOOD must look good; it must taste good; and, most importantly, it must be good for you. Enjoy." Learn More