Lactose Free Whole30 Cilantro Lime Slaw
Bright, crunchy, and loaded with fresh flavor, this cilantro lime slaw is the kind of side dish that steals the show at any table. Two kinds of cabbage and julienned carrots give it serious texture, while scallion greens, fresh cilantro, 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 cumin that coats every strand without a drop of dairy in sight. That means anyone avoiding lactose gets all the richness of a creamy slaw without any of the usual compromises. Letting it rest for ten minutes before serving is a small step that makes a big difference, softening the cabbage just enough and letting those bold flavors meld together beautifully. Pile it onto tacos, serve it alongside grilled proteins, or eat it straight from the bowl — it holds up well and tastes even better the more you dig in.
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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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