Fructose Free Whole30 Cilantro Lime Slaw
This vibrant slaw is a riot of color and crunch, built on shredded green and red cabbage, julienned carrots, fresh cilantro, and a kick of jalapeño if you're feeling bold. What makes it genuinely special is the dressing — a mashed avocado base whisked with fresh lime juice, olive oil, and cumin that turns creamy and bright without a drop of added sugar or any sweetener at all. That matters here, because so many store-bought slaws and dressings sneak in honey, agave, or fruit-based sweeteners that can be a real problem for anyone keeping fructose low. Every ingredient in this recipe is naturally fructose-friendly, so you can dig in without second-guessing the label. The trick of letting the dressed slaw rest for ten minutes before serving is a small step that pays off big — the cabbage softens just enough to soak up all that citrusy, cumin-laced dressing. It works beautifully as a taco topper, a side for grilled proteins, 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)
Ingredient noteA serving of up to about one small jalapeño is low in fructose. This recipe contains only about 1/4 of a jalapeno per serving, making it likely Low Fructose. If you prefer to always avoid jalapeño, please tap it and change its rating to Red.
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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