Paleo Whole30 Cilantro Lime Slaw
Crisp, colorful, and loaded with bright flavor, this slaw is the kind of side dish that quietly steals the show at any meal. Two types of cabbage and julienned carrots give it serious crunch, while fresh cilantro, scallion greens, and optional jalapeño keep every bite lively and aromatic. 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, sugar, or anything processed. It's the kind of recipe that proves eating grain-free and legume-free doesn't mean sacrificing richness or satisfaction. Store-bought slaws and bottled dressings are notorious for sneaking in added sugars, canola oil, and preservatives, so making this from scratch puts you fully in control of what's on your plate. A short ten-minute rest before serving lets the cabbage soften just enough and allows the flavors to meld into something that tastes far more complex than the ingredient list suggests. Pile it alongside grilled protein, tuck it into lettuce wraps, 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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