This Creamy Avocado Coleslaw recipe takes the traditional coleslaw and gives it a healthy, vibrant makeover. Ditching the heavy mayonnaise for a luscious avocado-based dressing, this slaw is packed with nutrients, fresh flavors, and satisfying textures. It’s the perfect side dish for summer barbecues, potlucks, or even a quick and easy weeknight meal.
Why You’ll Love This Recipe
- Healthy and Delicious: This coleslaw is a guilt-free way to enjoy a classic favorite. The avocado dressing is full of healthy fats and vitamins, while the abundance of colorful vegetables provides fiber and antioxidants.
- Creamy and Flavorful: The avocado dressing is incredibly creamy and flavorful, with a tangy lime kick and a hint of mustard. It perfectly coats the shredded cabbage and carrots, creating a satisfying and delicious slaw.
- Versatile and Customizable: This recipe is easy to adapt to your liking. You can add different vegetables, herbs, or spices to create your own unique flavor combinations. It’s also naturally vegan, gluten-free, and Whole30 compliant (without the maple syrup), making it suitable for a variety of dietary needs.
- Easy to Make: With just a few simple steps, you can have this creamy avocado coleslaw ready to enjoy in minutes. It’s the perfect recipe for busy weeknights or when you need a quick and easy side dish.
- Perfect for Any Occasion: This coleslaw is a crowd-pleaser that’s perfect for summer barbecues, potlucks, picnics, or any other occasion. It’s also a great way to add some healthy vegetables to your meal.
Ingredients:
Coleslaw:
- 5 cups (330g) green cabbage – shredded
- 3 cups (185g) red/purple cabbage – shredded
- 1 cup carrots – shredded
- 3 scallions – thinly sliced
- ½ cup chopped parsley – or dill
Avocado Dressing:
- 1 large avocado (or 2 small)
- ½ cup cashew yogurt – or coconut yogurt
- 1.5 limes – (the juice) or vinegar
- 1.5 tsp stone-ground mustard – or Dijon mustard
- ½ medium onion or shallot – or 1 tsp onion powder
- 1 clove garlic – or ½ tsp garlic powder
- 1 tsp coriander powder – optional
- ½ tsp sea salt
- ½ tsp black pepper
- 2-3 tbsp plant milk or water – if it’s necessary to thin it out
- Optional: Pinch of stevia extract – or 1 tbsp maple syrup (if not whole30)
Preparation:
Step 1: Prepare the Cabbage
Quarter the green and red cabbages. Remove the tough core from each quarter. To shred the cabbage, you can use a sharp knife to slice it thinly into even shreds. Alternatively, you can use a mandoline for faster and more consistent results. Be careful when using a mandoline and always use the handguard to protect your fingers. Place the shredded cabbage in a large mixing bowl.
Step 2: Shred the Carrots
Peel the carrots and shred them using a handheld grater or a mandoline. If using a mandoline, again, exercise caution and use the handguard. Add the shredded carrots to the bowl with the cabbage.
Step 3: Chop the Scallions and Herbs
Wash the scallions and thinly slice them. Wash the parsley or dill (depending on your preference) and chop it finely. Add the sliced scallions and chopped herbs to the bowl with the cabbage and carrots.
Step 4: Prepare the Avocado Dressing
In a blender or food processor, combine the avocado, cashew yogurt (or coconut yogurt), lime juice (or vinegar), stone-ground mustard (or Dijon mustard), onion (or onion powder), garlic (or garlic powder), coriander powder (if using), sea salt, and black pepper.
Step 5: Blend the Dressing
Blend all the dressing ingredients together until the mixture is completely smooth and creamy. If the dressing is too thick, add plant milk or water, one tablespoon at a time, until it reaches your desired consistency. Taste and adjust the seasonings as needed. If you prefer a sweeter dressing, add a pinch of stevia extract or a tablespoon of maple syrup (omit the maple syrup if you are following the Whole30 program).
Step 6: Combine and Chill
Pour the avocado dressing over the shredded vegetables in the large bowl. Toss everything together gently but thoroughly to ensure that the vegetables are evenly coated with the dressing. Cover the bowl and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld together. Chilling also helps the coleslaw to become more crisp and refreshing.
Step 7: Serve and Enjoy
Before serving, give the coleslaw another gentle toss. Serve chilled and enjoy! This creamy avocado coleslaw is a perfect side dish for grilled meats, fish, sandwiches, or wraps.
Cooking Rating:
Easy
Serving Suggestions:
- Serve as a side dish with grilled chicken, fish, or burgers.
- Top tacos or pulled pork sandwiches with coleslaw for added flavor and texture.
- Add to salads for a creamy and nutritious boost.
- Enjoy as a light and refreshing lunch on its own.
- Serve at potlucks, barbecues, and picnics.
Tips:
- For best results, use fresh, high-quality ingredients.
- If you don’t have cashew yogurt or coconut yogurt, you can substitute with plain Greek yogurt (if not vegan) or sour cream, but the flavor and nutritional profile will be different.
- Adjust the amount of lime juice or vinegar to your liking.
- If you don’t have stone-ground mustard, Dijon mustard is a good substitute.
- For a spicier coleslaw, add a pinch of cayenne pepper or a dash of hot sauce to the dressing.
- To prevent the avocado from browning, add the lime juice immediately after mashing or blending it.
- Coleslaw is best served fresh, but it can be stored in the refrigerator for up to 2 days. The dressing may thin out slightly over time.
Prep Time:
20 minutes
Cook Time:
0 minutes
Total Time:
20 minutes (+ 30 minutes chilling time)
Nutritional Information:
(Per serving, approximate)
Calories: 250
Protein: 5g
Sodium: 200mg
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
Conclusion
This Creamy Avocado Coleslaw is a delicious and healthy alternative to traditional coleslaw. The creamy avocado dressing is packed with flavor and nutrients, and the colorful vegetables provide a satisfying crunch. It’s easy to make, versatile, and perfect for any occasion. So, ditch the mayonnaise and give this recipe a try – you won’t be disappointed! It’s a guaranteed crowd-pleaser that will leave everyone wanting more. This coleslaw is not just a side dish; it’s a vibrant celebration of fresh flavors and healthy ingredients. Enjoy the refreshing taste and the satisfying crunch of this guilt-free treat!
Questions and Answers About This Recipe:
Q1: Can I make this coleslaw ahead of time?
A: Yes, you can definitely make this coleslaw ahead of time. In fact, it’s best to make it at least 30 minutes before serving to allow the flavors to meld together. You can store it in the refrigerator for up to 2 days. Keep in mind that the dressing may thin out slightly over time.
Q2: Can I use pre-shredded cabbage and carrots to save time?
A: Absolutely! Using pre-shredded cabbage and carrots is a great way to save time and effort. Just make sure to choose high-quality, fresh pre-shredded vegetables for the best results.
Q3: I don’t have cashew yogurt or coconut yogurt. What can I substitute?
A: If you don’t have cashew yogurt or coconut yogurt, you can substitute with plain Greek yogurt (if you’re not vegan) or sour cream. However, the flavor and nutritional profile will be different. Greek yogurt will add a tangier flavor, while sour cream will make it richer. You can also try using a vegan sour cream alternative.
Q4: Can I add other vegetables to this coleslaw?
A: Absolutely! This recipe is very versatile, and you can easily add other vegetables to customize it to your liking. Some great additions include shredded broccoli stalks, bell peppers (various colors), radishes, or even some chopped apple for a touch of sweetness.
Q5: What are some good ways to serve this coleslaw?
A: This coleslaw is incredibly versatile and can be served in many ways. It’s a perfect side dish for grilled meats, fish, or burgers. You can also use it as a topping for tacos, pulled pork sandwiches, or wraps. Add it to salads for a creamy and nutritious boost, or enjoy it as a light and refreshing lunch on its own. It’s also a great option for potlucks, barbecues, and picnics.
