Nitrate & Nitrite Free Whole30 Cilantro Lime Slaw
Crunchy, bright, and packed with fresh flavor, this cilantro lime slaw is the kind of side dish that steals the show. Two types of cabbage and julienned carrots give it serious texture, while scallion greens, fresh cilantro, and optional jalapeño layer in heat and herbaceous punch. What makes this one special is the dressing — a mashed avocado base whisked with fresh lime juice, olive oil, and cumin that turns creamy and pourable without a drop of dairy or anything processed. Every ingredient here is whole and clean, so you never have to second-guess a label or worry about hidden additives sneaking in through a bottled sauce. A quick 10-minute rest before serving lets the cabbage soften just enough and the flavors meld into something that tastes like it took way more effort than it did. Pile it onto tacos, serve it alongside grilled protein, or eat it straight from the bowl — it holds up beautifully either way.
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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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