Hazelnut Free Whole30 Cilantro Lime Slaw
Bright, crunchy, and loaded with fresh flavor, this cilantro lime slaw is the kind of side dish that quietly steals the show at any meal. Two kinds of cabbage and julienned carrots give it serious texture, while scallion greens and fresh cilantro add a herby lift that makes every bite feel alive. The real magic is the dressing — ripe avocado mashed smooth and whisked together with fresh lime juice, olive oil, and a touch of cumin creates something creamy and vibrant without a drop of dairy or anything processed. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress involved. A short rest before serving lets the cabbage soften just enough and allows the flavors to meld into something that tastes like it took far more effort than it did. Serve it alongside grilled proteins, pile it into lettuce wraps, or eat it straight from the bowl — it holds up beautifully and gets better as it sits.
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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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