Vegan 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 kick of jalapeño if you're feeling bold. What really sets it apart is the dressing — ripe avocado mashed smooth and whisked together with fresh lime juice, olive oil, and a touch of cumin until it's creamy, bright, and completely plant-based without a drop of dairy or mayo in sight. It coats every shred of cabbage in something that tastes indulgent but is made entirely from whole, clean ingredients. That ten-minute rest before serving is a small but important step — it lets the cabbage soften just enough and allows the lime and cumin to bloom into something that tastes like it took far more effort than it did. Serve it piled onto tacos, alongside grilled vegetables, or honestly just eaten straight from the bowl. It's the kind of side dish that quietly steals the show.
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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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