Chestnut Free Whole30 Cilantro Lime Slaw
This vibrant slaw is a riot of color and crunch, built from shredded green and red cabbage, julienned carrots, fresh cilantro, and a kick of jalapeño if you're feeling bold. What really sets it apart is the creamy avocado dressing — mashed smooth and whisked together with fresh lime juice, olive oil, and a touch of cumin — which clings to every strand without a drop of dairy or anything processed. The whole thing comes together in one large bowl, and that short 10-minute rest at the end is worth every second, letting the cabbage soften just slightly while the flavors meld into something genuinely craveable. It's the kind of side dish that disappears fast at the table. Every ingredient here is naturally free from tree nuts of any kind, so there's no label-reading anxiety — just clean, whole-food cooking from start to finish. Pile it alongside grilled chicken or fish tacos, or eat it straight from the bowl with a fork because honestly, it's that good.
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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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