Pescatarian Whole30 Cilantro Lime Slaw
This vibrant, crunchy slaw is the kind of side dish that quietly steals the show at the table. Two types of cabbage, julienned carrots, fresh cilantro, and a kick of jalapeño come together in a bowl that's as colorful as it is satisfying. What really sets it apart is the creamy avocado dressing — mashed smooth and whisked with fresh lime juice, olive oil, and a touch of cumin, it coats every strand without a drop of dairy or any processed ingredients. That makes it a natural fit alongside grilled fish, shrimp tacos, or any seafood centerpiece you're building a meal around. The short rest time before serving is a small but smart step — the cabbage softens just enough to let the bright, citrusy flavors sink in without losing that satisfying crunch. It's the kind of recipe that looks like you put in way more effort than you actually did.
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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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