Gelatin Free Whole30 Cilantro Lime Slaw

Total time25 min

Prep time15 min

Cook time0 min

4.6

(3)

This vibrant slaw is a riot of color and crunch, built from shredded green and red cabbage, julienned carrots, fresh cilantro, and a hit of jalapeño heat 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 delivers that rich, tangy coating without a drop of dairy or anything processed. Every ingredient here is exactly what it looks like, so there's no need to squint at a label wondering whether a thickener or stabilizer snuck into the mix. The dressing clings beautifully to every strand of cabbage, and that 10-minute rest before serving is the secret move that lets the flavors bloom and the texture soften just enough. It works brilliantly as a taco topper, a burger companion, or a standalone side that somehow manages to feel both light and satisfying at the same time. Bright, punchy, and genuinely easy to pull off on a weeknight.

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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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