Anti Inflammatory Whole30 Cilantro Lime Slaw
Crunchy, vibrant, and packed with color, this slaw is the kind of side dish that quietly steals the show at any meal. Two types of cabbage and julienned carrots give it serious texture, while fresh cilantro, scallion greens, and optional jalapeño bring brightness and a gentle kick. The real magic is the dressing — ripe avocado mashed smooth and whisked together with fresh lime juice, extra-virgin olive oil, and ground cumin. It's creamy without any dairy, bold without any added sugar, and every ingredient on that list is doing real anti-inflammatory work. Avocado and olive oil deliver healthy monounsaturated fats, lime juice adds a hit of vitamin C, and the cumin brings both warmth and well-documented antioxidant properties. A short 10-minute rest lets the cabbage soften just enough to absorb all that flavor before you toss and serve. Whether it's piled next to grilled protein or tucked into lettuce wraps, this slaw is the kind of recipe you'll come back to on repeat.
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Learn more →Ingredients
4 servings
For the slaw
- 3 cups green cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- 1 cup carrots, julienned or coarsely grated
- ½ cup fresh cilantro leaves, roughly chopped
- 3 scallions (green tops only), thinly sliced
- 1 jalapeño, seeded and finely minced (optional)
For the dressing
- 1 ripe avocado, pitted and flesh scooped out
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp extra-virgin olive oil
- ½ tsp ground cumin
- ¼ tsp fine sea salt, plus more to taste
- ¼ tsp black pepper
Instructions
- 1
Combine the green cabbage, red cabbage, carrots, cilantro, scallion greens, and jalapeño (if using) in a large mixing bowl and toss to distribute evenly.
- 2
In a small mixing bowl, mash the avocado flesh with a fork until smooth with no large lumps remaining. Whisk in the lime juice, olive oil, cumin, salt, and black pepper until the dressing is cohesive and pourable — it should be thick enough to coat a spoon but thin enough to drizzle.
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