Oats Free Whole30 Cilantro Lime Slaw

Total time25 min

Prep time15 min

Cook time0 min

4.6

(3)

This vibrant slaw is a riot of color and crunch, built from shredded green and red cabbage, julienned carrots, fresh cilantro, and scallion greens — all brought together by a creamy avocado dressing that's genuinely hard to stop eating. The dressing is the real star here: ripe avocado mashed smooth and whisked with fresh lime juice, olive oil, and a touch of cumin until it's thick, tangy, and perfectly pourable. There's no mayo, no dairy, and absolutely nothing grain-based hiding in the mix, so it works beautifully for anyone navigating a strict elimination protocol without sacrificing any flavor. A little jalapeño adds optional heat, and that 10-minute rest before serving is worth every second — the cabbage softens just enough to let the dressing sink in and the flavors round out. It's the kind of side dish that makes grilled proteins, taco bowls, or pulled meat feel like a full restaurant meal. Bright, bold, and completely whole-food from start to finish.

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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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