Avocado Coleslaw
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! 😊
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
*nutrition info calculated using nonfat Greek yogurt and mayonnaise made with extra-virgin olive oil.
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.
- 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.
Nutrition
Serving: 1 cupCalories: 130kcalCarbohydrates: 22gProtein: 4gFat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 140mgFiber: 6gSugar: 4g
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