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.
Servings 6 people
Cost $1-$2, per serving
Ingredients
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 and pepper to taste
Instructions
- 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.