Seed Oil Free Whole30 Cilantro Lime Slaw
Bright, crunchy, and loaded with fresh flavor, this cilantro lime slaw is the kind of side dish that makes everything on the plate taste better. The dressing is the real star — ripe avocado gets mashed smooth and whisked together with fresh lime juice, extra-virgin olive oil, and a touch of cumin to create something creamy and vibrant without a drop of canola, soybean, or any other refined seed oil in sight. That matters more than it sounds, because most store-bought slaws and bottled dressings are swimming in exactly those oils. Here, every ingredient is clean and intentional. The mix of green and red cabbage with julienned carrots gives you serious texture, while the scallion greens, cilantro, and optional jalapeño keep things lively and a little bold. A short ten-minute rest before serving lets the cabbage soften just enough to soak up all that tangy, herby dressing. It's the kind of recipe that works as a taco topper, a cookout side, or honestly just eaten straight from the bowl.
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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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