
Crunchy, bright, 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 the scallion greens and fresh cilantro keep every bite lively and aromatic. The real magic is the dressing — a creamy, mashed avocado base whisked together with lime juice, olive oil, and a touch of cumin that coats every strand without a drop of dairy or anything processed. For anyone navigating nightshade restrictions, traditional slaws and their bottled dressings can be a minefield of hidden tomato or pepper derivatives, but this one sidesteps all of that naturally. The jalapeño is listed as optional, so you can easily leave it out and still land on something deeply satisfying. A quick ten-minute rest before serving lets the cabbage soften just enough to soak up all that tangy, herby dressing. It's the kind of recipe you'll keep coming back to whether you're meal prepping, topping grilled protein, or just need something fresh and effortless on the table.
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jalapeño






Combine the green cabbage, red cabbage, carrots, cilantro, scallion greens, and jalapeño (if using) in a large mixing bowl and toss to distribute evenly.
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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