Sesame Free Whole30 Cilantro Lime Slaw
Crunchy, bright, and loaded with fresh flavor, this slaw is the kind of side dish that quietly steals the show at any meal. Two kinds of cabbage and julienned carrots give it serious texture, while fresh cilantro, scallion greens, and optional jalapeño bring a punchy, herbaceous kick. What makes it really special is the dressing — ripe avocado mashed smooth and whisked together with fresh lime juice, olive oil, and cumin into something creamy and tangy without a drop of dairy or anything processed. Store-bought slaws and bottled dressings are notorious for sneaking in tahini, sesame oil, or sesame seeds, so making this entirely from scratch means you stay completely in the clear. A short 10-minute rest before serving lets the cabbage soften just enough and allows all those bold flavors to meld together beautifully. Pile it alongside grilled proteins, tuck it into lettuce wraps, or eat it straight from the bowl — it holds up well and tastes even better as it sits.
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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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