Wheat 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 a hit 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 clings to every strand without a drop of dairy or anything grain-based in sight. Every ingredient here is naturally free of wheat, so there's no swapping or substituting required; it just works as written. The 10-minute resting step is a small but important move that lets the cabbage soften just enough and allows the bright, citrusy flavors to fully meld. Serve it alongside grilled proteins, pile it into lettuce wraps, or eat it straight from the bowl — it holds up beautifully and gets even better as it sits. It's the kind of side dish that quietly steals the show at the table.
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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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