Beef Free Whole30 Cilantro Lime Slaw
Bright, crunchy, and loaded with fresh flavor, this cilantro lime slaw is the kind of side dish that quietly steals the show at any meal. Two kinds of cabbage, julienned carrots, scallion greens, and a hit of jalapeño give it serious texture and color before the dressing even enters the picture. That dressing is the real magic — a mashed avocado base whisked with fresh lime juice, olive oil, and cumin that turns thick and creamy without a drop of dairy or anything processed. It coats every shred of cabbage in a way that bottled dressings simply cannot match. A short 10-minute rest lets the flavors meld and the cabbage soften just enough to go from raw and sharp to something genuinely craveable. It pairs beautifully with grilled chicken, fish tacos, or honestly just a fork straight from the bowl. Every ingredient is whole, clean, and plant-forward, making this an effortless fit for anyone keeping things grain-free and unprocessed.
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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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