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Cilantro Salsa Slaw from the Whole Food For Your Family Cookbook

Cilantro Salsa Slaw

Whether we’re enjoying it solo, using it as a base for Whole30 burrito bowls, or adding some crunch to lettuce-wrapped tacos, this Cilantro Salsa Slaw has become one of our favorite ways to pack more veggies into meals.
4.5 from 4 votes
Prep Time 15 mins
Course dinner, lunch, Side Dish
Cuisine American, Mexican
Servings 6 people


Cilantro Salsa Slaw

  • 1 14-ounce bag classic coleslaw (shredded green cabbage and carrots)
  • 1 cup pico de gallo
  • 1/2 cup Cilantro Lime Ranch
  • 1 large, fresh avocado
  • 1/2 cup cup fresh, finely chopped cilantro
  • 1/2 small jalapeño seeded and finely chopped
  • 1/2 tsp garlic salt

Cilantro Lime Ranch

  • 1 cup Whole30-compatible mayo
  • 1 tsp garlic powder or 2-3 cloves, minced
  • 1 tsp onion powder
  • 1 tsp dried dill
  • 1 tsp apple cider vinegar
  • 1/2 bunch of cilantro (1 cup packed)
  • 1-2 tbsp fresh lime juice, to taste
  • 1/2 cup almond or coconut milk, to adjust consistency, if desired
  • salt & pepper, to taste


  • COMBINE all Cilantro Lime Ranch ingredients in a blender or food processor (can also use an immersion blender) and blend until well combined. Adjust consistency as desired with more coconut milk. Season with salt & pepper to taste.
  • STORE leftover Cilantro Lime Ranch in a sealed container in the fridge for up to 2 weeks).
  • ADD all Cilantro Salsa Slaw ingredients to a medium bowl, and stir until well combined.
  • ENJOY immediately.
Keyword potluck, salad, summer
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