A Mashup between classical creamy coleslaw and Mexican beloved guacamole, with fresh cilantro and lime/lemon. It’s surely The perfect sidedish for BBQ season or taco night!
Super rapid to make in the food processor and ultra healthy, this side dish is perfect for anything grilled on the BBQ this summer! The recipe is basically a standard coleslaw with a little extra fresh cilantro/coriander, lime and creamy avocado. The avocado doesn’t turn brown after marinating because of the acidity from the lime and vinegar.
To mayo or not to mayo a coleslaw?
Well everyone likes a creamy mayo coleslaw… but your heart not so much. This Coleslaw mix got none of the saturated fat from the mayo and only the ‘good type of fat’ from the avocados, which is recommended to lower your LDL or bad cholesterol. This avocado dressing is a great alternative to the classic mayo coleslaw plus it’s got this sunny Mexican flavour added to it. How could you resist? Forget about this old outdated version of coleslaw and make this version your new sidekick for this year BBQ season.
*Alternative for the cilantro/coriander haters out there would be to replace the cilantro by some fresh basil leaves!
Makes: 4-6 portions
- 1 small white cabbage or half a big one
- 3 carrots
- small spring white onion
- peeled apple
- 100ml apple cider vinegar
- 80ml olive oil
- 2 limes-1 lemon
- 1 big ripe avocado
- a hand of fresh cilantro/coriander finely chopped
- 3 tbsp of sugar/honey or maple syrup
- salt and pepper
- In a food processor grate all the ingredients above (not the dressing ones)
- Blend the dressing ingredients together
- Mix well in a large bowl
- Cover and let marinate for minimum 2 hours before serving