Pistachio Free Whole30 Cilantro Lime Slaw
This vibrant slaw is a riot of color and crunch, built from shredded green and red cabbage, julienned carrots, fresh cilantro, and scallion greens — with an optional kick of jalapeño if you're feeling bold. What really sets it apart is the creamy avocado dressing, which gets its body from mashed ripe avocado blended with fresh lime juice, olive oil, and a touch of cumin — no dairy, no added sugar, nothing processed. Every ingredient here is naturally free from tree nuts of any kind, so you can toss this together with complete confidence and zero label-reading stress. The dressing is thick enough to cling to every strand of cabbage but bright enough to feel light, and that 10-minute rest before serving is the secret to getting the flavors to really meld. It works beautifully as a side for grilled proteins, piled onto fish tacos, or eaten straight from the bowl with a fork. Clean, fresh, and genuinely craveable — this is the kind of slaw that converts people who think they don't like slaw.
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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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