Capsaicin Free Whole30 Cilantro Lime Slaw
Crunchy, bright, and loaded with fresh flavor, this cilantro lime slaw is the kind of side dish that steals the show at any meal. Two kinds of cabbage and julienned carrots give it serious texture, while a creamy avocado dressing — built with fresh lime juice, olive oil, and a touch of cumin — pulls everything together without a drop of dairy or anything processed. The jalapeño is listed as optional and easy to leave out entirely, making this completely workable for anyone avoiding capsaicin without sacrificing any of the bold, zesty character the dish is known for. Mashing the avocado into the dressing rather than chunking it into the slaw is a smart move — it creates a silky, cohesive coating that clings to every strand of cabbage. A short 10-minute rest before serving lets the flavors meld and softens the cabbage just enough to make each bite feel balanced rather than raw and sharp. Scallion greens add a mild oniony note that keeps things lively, and the whole thing comes together in one large bowl with minimal cleanup. It works beautifully alongside grilled proteins, tucked into lettuce wraps, or honestly just eaten straight from the bowl with a fork.
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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)
Can be omittedjalapeño
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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