
Crunchy, vibrant, and packed with fresh vegetables, this cilantro lime slaw is the kind of side dish that makes everything on the plate feel more alive. Two types of cabbage and julienned carrots give it serious texture, while the creamy avocado dressing brings richness without any dairy or processed ingredients to second-guess. That dressing is genuinely clever — mashed avocado whisked with fresh lime juice, olive oil, and cumin creates a coating that's thick, bright, and completely whole-food based. During pregnancy, it's reassuring to know exactly what's going into your food, and this recipe keeps things clean and straightforward from start to finish. The jalapeño is optional, which makes it easy to dial back the heat depending on how you're feeling. A short ten-minute rest before serving lets the cabbage soften just enough and allows all those flavors to meld beautifully. Pile it alongside grilled protein, tuck it into lettuce wraps, or honestly just eat it straight from the bowl — it's that good.
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Combine the green cabbage, red cabbage, carrots, cilantro, scallion greens, and jalapeño (if using) in a large mixing bowl and toss to distribute evenly.
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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