Breastfeeding Friendly Whole30 Cilantro Lime Slaw
Crunchy, colorful, and packed with fresh vegetables, this slaw brings serious brightness to any plate. The creamy dressing gets its body from mashed avocado blended with fresh lime juice and olive oil — no mayo, no dairy, just wholesome ingredients that work beautifully together. Avocado delivers healthy fats that are genuinely valuable during breastfeeding, while the carrots and cabbage add fiber and a satisfying crunch in every bite. A pinch of cumin and a handful of fresh cilantro tie everything together with a bold, herby flavor that makes this feel like way more than a simple side dish. The optional jalapeño lets you dial the heat up or down depending on your preference, which is a nice touch when you're paying attention to what you're eating. After a quick rest, the cabbage softens just enough to soak up all that zesty dressing without going limp. Pile it alongside grilled protein, tuck it into lettuce wraps, or eat it straight from the bowl — it genuinely works every way.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!