Gut Friendly Whole30 Cilantro Lime Slaw
Bright, crunchy, and loaded with fresh flavor, this slaw is the kind of side dish that quietly steals the show at any meal. Two types of cabbage and julienned carrots give it serious texture, while cilantro, scallion greens, and optional jalapeño keep every bite lively and interesting. The real magic is the dressing — a creamy, mashed avocado base whisked together with fresh lime juice, olive oil, and a touch of cumin. It coats every strand of cabbage without relying on dairy, sugar, or any of the processed emulsifiers that can throw a sensitive gut off balance. Because every ingredient here is whole and unprocessed, you get richness and creaminess from real food rather than anything that might cause digestive grief. A short 10-minute rest before serving lets the flavors meld and the cabbage soften just enough to make it genuinely satisfying rather than aggressively raw. Pile it alongside grilled protein, tuck it into lettuce wraps, or eat it straight from the bowl — it holds up beautifully either way.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!