Shellfish 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 that all come together in one big, satisfying bowl. 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 — which coats every strand without a drop of dairy or anything processed. The result is bright, a little smoky, and just spicy enough if you decide to throw in the jalapeño. Because every ingredient here is whole and straightforward, there's zero guesswork about what's in your food, which makes it a genuinely stress-free option for anyone navigating stricter eating guidelines. A quick 10-minute rest before serving is the secret move — the cabbage softens just enough to soak up all that citrusy dressing while still holding its satisfying bite. Pile it alongside grilled chicken or fish tacos, or honestly just eat it 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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