Celery Free Whole30 Cilantro Lime Slaw
Bright, crunchy, and loaded with fresh flavor, this cilantro lime slaw is the kind of side dish that steals the show. Two kinds of cabbage and julienned carrots give it serious texture, while the creamy avocado dressing ties everything together with a richness that feels indulgent without a drop of dairy. Fresh lime juice and ground cumin keep the flavor punchy and clean, and a little jalapeño adds just enough heat if you're into it. The whole thing comes together in one large bowl — no special equipment, no complicated steps, just good ingredients doing their thing. Letting it rest for ten minutes before serving is the small move that makes a big difference, giving the cabbage time to soften slightly and soak up all that zesty dressing. It's a natural fit alongside grilled proteins, tucked into lettuce wraps, or honestly 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)
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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