Tree Nut Free Whole30 Cilantro Lime Slaw
This vibrant slaw is a riot of color and crunch, built from two kinds of cabbage, julienned carrots, fresh cilantro, and a pop of jalapeño heat if you're feeling bold. What really sets it apart is the creamy avocado dressing — mashed smooth and whisked together with fresh lime juice, olive oil, and a touch of cumin — which coats every shred without relying on any dairy, mayo, or store-bought shortcuts. The whole thing comes together in one bowl with zero cooking required, making it as easy as it is impressive. Letting it rest for ten minutes before serving is the small but crucial step that softens the cabbage just enough and lets all those bright flavors meld into something that tastes like it took way more effort than it did. It works beautifully as a taco topper, a side for grilled proteins, or honestly just eaten straight from the bowl. Since every ingredient is whole and straightforward, there's no label-reading stress or worry about hidden additives sneaking into your meal.
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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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