Turkey Free Whole30 Cilantro Lime Slaw
This vibrant slaw is all crunch, color, and bold flavor — shredded green and red cabbage, julienned carrots, fresh cilantro, and a kick of jalapeño come together in a bowl that looks as good as it tastes. The real star is the creamy avocado dressing, blended with fresh lime juice, olive oil, and a touch of cumin, which coats every strand without a drop of dairy or anything processed. It's completely plant-based in its building blocks, naturally free of any poultry, and checks every box for clean, whole-food eating. That avocado dressing does the heavy lifting that mayo or sour cream usually would, so you get richness and body without compromising a thing. A quick 10-minute rest before serving lets the cabbage soften just enough and allows the lime and cumin to really bloom into something special. Serve it alongside grilled proteins, pile it into lettuce cups, or eat it straight from the bowl — it holds its own either way.
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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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