Dairy Free Whole30 Cilantro Lime Slaw
Crunchy, colorful, and loaded with bright flavor, this slaw is the kind of side dish that steals the show at any table. Two types of cabbage, julienned carrots, fresh cilantro, and scallion greens come together for a mix that's as beautiful to look at as it is satisfying to eat. The real magic is the dressing — a creamy, avocado-based blend spiked with fresh lime juice, olive oil, and cumin that coats every strand without a drop of dairy in sight. Mashing ripe avocado into a smooth, pourable consistency gives you all the richness of a creamy dressing while keeping things completely plant-based and clean. A touch of jalapeño adds gentle heat if you want it, and a short 10-minute rest lets the cabbage soften just enough for the flavors to fully meld. It pairs beautifully alongside grilled proteins, tucked into lettuce wraps, or served straight from the bowl as a refreshing standalone salad.
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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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