Honey 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 types of cabbage, julienned carrots, scallion greens, and a hit of jalapeño give it serious texture and color before the dressing even enters the picture. That dressing is the real magic — a mashed avocado base whisked with fresh lime juice, olive oil, and cumin creates something creamy and tangy without a drop of sweetener, which means it's completely free of the hidden honey that sneaks into so many store-bought slaws and bottled dressings. Everything comes together in one bowl, and a short 10-minute rest lets the cabbage soften just enough to soak up all that citrusy goodness. It's the kind of recipe that works as a taco topper, a burger companion, 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)
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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