Yeast 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 kick of jalapeño 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 strand in something that feels indulgent without relying on any dairy or fermented ingredients. That makes it a natural fit when you're steering clear of yeast-containing condiments like store-bought dressings, which can sneak in vinegars and other fermented additives. Everything here is whole, fresh, and straightforward. A quick 10-minute rest before serving lets the cabbage soften just enough and gives the flavors time to meld into something genuinely craveable. Pile it alongside grilled proteins, tuck it into lettuce wraps, or eat it straight from the bowl — it holds up beautifully and gets better as it sits.
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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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