Gluten Free Whole30 Cilantro Lime Slaw
Bright, crunchy, and loaded with fresh flavor, this vibrant slaw brings together two kinds of cabbage, julienned carrots, cilantro, and scallion greens for a bowl that looks as good as it tastes. The real star is the creamy avocado dressing — mashed smooth and whisked with fresh lime juice, olive oil, and a touch of cumin — which coats every strand without a drop of dairy or any grain-based thickener in sight. That means it's naturally free of gluten at every step, with no flour, no starchy binders, and no label-reading required. A little jalapeño adds optional heat, and a ten-minute rest before serving lets the cabbage soften just enough while the flavors meld into something genuinely craveable. It works beautifully as a side for grilled proteins, tucked alongside tacos, or piled onto a grain-free bowl for a full meal. The dressing comes together in minutes and the whole thing is as clean and wholesome as it looks.
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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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