This creamy Avocado Coleslaw is seriously delicious and a great way to add extra nutrition to classic slaw! When it comes to traditional coleslaw, it's usually made with either a vinegar base or mayo base, but I like to change things up sometimes and use an avocado based dressing. Not only does it add extra nutrition, but blending avocado with some Greek yogurt, a touch of mayo, fresh lime, garlic, and cilantro to make a dressing gives a super creamy, almost silky feel. I hope you love it! 😊
As a dietitian I love finding ways to make classic comfort food recipes more nutritious without sacrificing any of the flavor, and this Avocado Coleslaw is just that! Instead of a traditional heavy mayo dressing, this coleslaw gets most of its creaminess from a crema made with fresh avocado and Greek yogurt adding healthy fats and protein while keeping it light and fresh.
Combine the simple avocado crema dressing with crunchy cabbage and you get a coleslaw that goes perfect on shrimp tacos, with smoked paprika salmon, or in a chicken bowl with oven-baked chicken and cilantro lime rice or diced sweet potatoes or roasted baby potatoes.
If you like this recipe, you may also enjoy my purple cabbage carrot coleslaw with apple cider vinegar, Green Goddess avocado dressing, or Smashed Potato Salad.
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Key Ingredient Notes and Substitutions
This avocado coleslaw is made with fresh ingredients. Below are some notes. Check the recipe card at the bottom for measurements.
- Cabbage - raw cabbage is essential to any coleslaw and it's up to you whether you use green or purple cabbage. I personally like to do a mix of the two with mostly green cabbage and a little red cabbage thrown in for contrast. I like to shred my own cabbage using a sharp kitchen knife or kitchen mandolin. For a shortcut, grab a bag of coleslaw mix from the produce section at the grocery store and give it one more run through with your knife. Cabbage provides fiber, vitamin C, and vitamin K. If you want more color, add green onions or red onion too.
- Avocado - this is one of the main ingredients so be sure to use a perfectly ripe avocado for best results. I use a jumbo avocado which is the same in weight as 2 medium avocados so either works. Even though you'll be blending the avocado. I do suggest giving it a rough chop to make the blending process go faster. Avocado adds more fiber and potassium.
- Greek Yogurt - traditional coleslaw uses mayo. To lighten it up and add extra protein, I use a little mayo and mostly plain Greek yogurt for the dressing for the creamy texture. If you don't like the flavor of plain Greek yogurt, feel free to substitute it with sour cream or cottage cheese. I use non-fat yogurt because it's what I normally have in my kitchen and the avocado will provide healthy fats and creaminess, but a full fat Greek yogurt works too.
- Mayonnaise - a small amount of mayonnaise goes a long way so you don't need much! I like to use a mayo made with avocado oil or extra-virgin olive oil for a lighter option with better quality fats but regular mayo works too. It's totally up to your preference.
- Limes - fresh lime juice adds brightness and a tangy flavor. It also acts as a natural preservative which slows the oxidation process that makes avocados brown. You can replace it with lemon juice if you want.
- Fresh Cilantro - cilantro adds tons of flavor and antioxidants. It also contributes to the gorgeous bright green color. If you hate cilantro, you can leave it out.
- Garlic Powder - since garlic cloves can vary so much in size, I suggest using garlic powder for this recipe. That said, you can totally use fresh garlic if you want. I would start with one small clove and add more to taste.
- Kosher Salt - a pinch of salt is necessary to liven up the flavors and balance out the tang from the lime and yogurt.
- Ground Cumin - cumin adds so much flavor and it's totally worth one more ingredient but if you don't have any, no worries, you can leave it out.
- Water - you'll need a little water to thin out the dressing.
How to Make Avocado Coleslaw
Below are the instructions for how to make this creamy avocado slaw with photos that I hope are helpful! Check out the recipe card at the bottom for the full recipe.
Step 1: Finely shred the cabbage. I like my cabbage very fine for coleslaw so if you're using a packaged coleslaw mix, I suggest to give it one more run through will your knife.
Step 2: Cut the avocado in half, remove the pit, and peel it. To make the blending process easier, give the avocado a rough chop. Add all the dressing ingredients except the water to a high-speed blender or food processor. Blend until smooth.
Step 3: Add a tablespoon of water (or extra lime juice) at a time until it reaches a thick but pourable consistency. I usually do about 2 tablespoon of water.
Step 4: In a large bowl, combine cabbage and top with the avocado crema dressing. Give everything a toss until it's fully coated.
Hint: If you're using this avocado coleslaw to serve on fish tacos or shrimp tacos, save some of the dressing to use as a fish taco avocado crema sauce!
Dietitian Tip
While traditional creamy coleslaws are made with mayo, this avocado coleslaw uses a combination of avocado, Greek yogurt, and a small bit of mayonnaise to mimic the flavor and texture while adding nutrition! The avocado adds dietary fiber for a healthy gut, and healthy fats that support brain health and hormone health. Greek yogurt adds protein and using a mayonnaise made with extra-virgin olive oil or avocado oil is an easy way to get in higher quality fats than regular mayonnaise.
Variations for Avocado Coleslaw
One of the best parts about this creamy avocado slaw is that you can easily customize it with different flavors to your taste! Below are a few ideas.
- Spicy - add a jalapeno or a teaspoon, cayenne pepper, of chili pepper flakes to give it a kick.
- Sweet - add a bit of honey, pure maple syrup, or fresh orange juice to sweeten it up a bit.
- Smoky - add a smoky flavor by tossing in some smoked paprika or chipotle peppers in adobo sauce.
- No Mayo - feel free to skip the mayo and just do an extra tablespoon or two of Greek yogurt instead.
Equipment
To make this recipe you'll need either a food processor or a high-speed blender for the dressing. I use either my Beast Blender, Ninja Blender, or KitchenAid Food Processor.
Storage for Avocado Coleslaw
- Refrigerator - store leftover slaw in an airtight container in the fridge for up to 2-3 days. Add an extra squeeze of lime on top before storing to make it last longer.
- *Tip for storage - I don't suggest making the dressing any longer than 1 day in advance since avocados will brown. If you are making the coleslaw up to 1 day in advance, make the dressing and wait to add it right before serving. Store the dressing in an airtight container in the fridge. Add a little lime juice and a thin layer of plastic wrap on top before adding the lid to your storage container. This will help prevent it from browning as quickly.
Ideas for Serving Avocado Coleslaw
This is such a versatile side dish and you can serve it in so many ways! Below are some ideas and some of my favorite ways.
- With Your Favorite Tacos - my favorite way to serve this is with shrimp tacos or fish tacos. But I also love it with chicken tacos, steak tacos or plant-based black bean, tofu, or chickpea tacos.
- BBQ Chicken Bowl - in the summer, I love having it with oven-baked chicken breast and diced sweet potatoes or roasted baby potatoes with some BBQ sauce on top.
- In a Salmon Bowl - serve it with smoked paprika salmon, and diced sweet potatoes or cilantro lime rice in a salmon bowl. If you want a sweeter option, do a salmon bowl with smoked paprika salmon, this coleslaw, and mango pico de gallo.
- In a Shrimp Taco Bowl - turn Taco night in taco bowl night and have this avocado colelsaw with cilantro lime rice and honey lime shrimp.
- Bring it to a BBQ - bring this avocado coleslaw for something unique at summer cookouts and BBQs. It makes a great side dish with Mexican food, meat off the grill and sweet corn or with feta spinach turkey burgers.
Expert Tips
- Use a combo of green and purple cabbage to make it colorful and add more nutrients.
- Use a ripe avocado for maximum creaminess. And give the avocado a rough chop before blending.
- I suggest using fresh limes for this recipe instead of lime juice from a bottle. The freshness goes a long way in terms of flavor.
- Add 1 tablespoon of water at a time to thin out the dressing. It should be thick but pourable.
- Give it a taste after adding the creamy dressing and add more salt as needed. This will help balance out the acidity of the lime and tang of the Greek yogurt.
FAQ
While healthy means something different to everyone, this is a nutrient-rich option. While traditional coleslaw is made with mayo, this recipe uses mostly avocado and Greek yogurt to mimic the flavor and creamy consistency while adding nutrients. Cabbage provides fiber, vitamin C, and vitamin K. Avocados contain dietary fiber, potassium, and healthy fats. Greek yogurt provides protein and calcium. Fresh lime provides vitamin C and cilantro adds antioxidants.
Of course! Save time by grabbing a package of shredded cabbage or coleslaw. I am odd in that I genuinely enjoy turning on a playlist and getting in the kitchen to chop. It's my time to zone out! But I realize a lot of people don't have time for that. In that case, just make it easy on yourself and grab a bag at the store!
Choose a great avocado using these simple tips from Hass Avocado Board (HAB). Give it a gentle squeeze and if it is slightly soft, it is ready to use! You don't want it to be mushy and not hard, either. Ripe avocados will have a darker color but HAB recommends to go more by the feel AND color than the color alone.
Absolutely! If you like cilantro, I highly recommend adding it but for some people, cilantro tastes like soap. If that's you or someone you're serving this to, just skip the cilantro. You can even try using different fresh herbs. My suggestion would be parsley.
Avocados tend to brown quickly once exposed to air. This is because of a process called oxidation. A great way to prolong the oxidation process and prevent the avocado from browning as quickly is to add a small amount of water, lime juice to the top before storing it. Then, cover it with a piece of plastic wrap and be sure to use an airtight container with a lid for storing.
Related
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Perfect for Pairing
These are my favorite dishes to serve with Avocado Coleslaw:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Avocado Coleslaw
Equipment
- 1 madoline slicer (or sharp kitchen knife)
- 1 blender (or food processor)
Ingredients
- 6 cups shredded cabbage (I use 4 cups green and 2 cups purple)
For the Avocado Dressing
- 1 jumbo avocado (or 2 medium avocados)
- ½ cup Greek yogurt
- 1 tablespoon mayonnaise (I use mayo made with extra-virgin olive oil)
- ¼ cup fresh cilantro
- 1 lime, juiced (about 2 tablespoon lime juice)
- ¼ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ½ teaspoon kosher salt (more to taste)
- 1-4 tablespoon water (add 1 tablespoon at a time as needed to thin it out, I usually add 2 Tbsp)
Instructions
- Finely shred the cabbage. I like my cabbage very fine for coleslaw so if you're using a packaged coleslaw mix, I suggest to give it one more run through will your knife.
- Cut the avocado in half, remove the pit, and peel it. To make the blending process easier, give the avocado a rough chop. Add all the dressing ingredients except the water to a high-speed blender or food processor. Blend until smooth.
- Add a tablespoon of water (or extra lime juice) at a time until it reaches a thick but pourable consistency. I usually do about 2 tablespoon of water.
- In a large bowl, combine cabbage and top with the avocado crema dressing. Give everything a toss until it's fully coated.
- Hint: If you're using this avocado coleslaw to serve on fish tacos or shrimp tacos, save some of the dressing to use as a fish taco avocado crema sauce!
Notes
- Use a combo of green and purple cabbage to make it colorful and add more nutrients.
- Use a ripe avocado for maximum creaminess. And give the avocado a rough chop before blending.
- I suggest using fresh limes for this recipe instead of lime juice from a bottle. The freshness goes a long way in terms of flavor.
- Add 1 tablespoon of water at a time to thin out the dressing. It should be thick but pourable.
- Give it a taste after adding the creamy dressing and add more salt as needed. This will help balance out the acidity of the lime and tang of the Greek yogurt.
- Refrigerator - store leftover slaw in an airtight container in the fridge for up to 2-3 days. Add an extra squeeze of lime on top before storing to make it last longer.
- *Tip for storage - I don't suggest making the dressing any longer than 1 day in advance since avocados will brown. If you are making the coleslaw up to 1 day in advance, make the dressing and wait to add it right before serving. Store the dressing in an airtight container in the fridge. Add a little lime juice and a thin layer of plastic wrap on top before adding the lid to your storage container. This will help prevent it from browning as quickly.
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