Avocado coleslaw with cilantro and lime is a perfect hybrid between classical mayo creamy coleslaw and Mexican beloved guacamole.
Super fast and easy recipe to make in the food processor, plus ultra healthy. This avocado coleslaw with lime and cilantro side dish is perfect for anything grilled on the BBQ! The recipe is basically a standard coleslaw with a little extra fresh cilantro/coriander, lime and creamy avocado. So simple!
Healthier than mayo
Well everyone likes a creamy mayo coleslaw… but your heart, not so much. This Coleslaw contains none of the saturated fat from mayo, 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 can you resist? Forget about this old outdated version of coleslaw and make this version your new sidekick for this year’s BBQ season.
Out in the world are tons of variations of coleslaw, some have bacon bits others chives, you name it! Everyone has a favourite! I also know, there are many cilantro/coriander haters out there so if you prefer to play it safe, replace it with some fresh basil leaves! It will do wonderfully. Or simply, omit the cilantro and keep it simple.
To serve with
This recipe would pair fantastically with The FoodOlic’s easy chicken quesadillas or pulled pork tacos recipe! Any type of meat really would go well with this, I’m thinking lovely BBQ ribs, nuggets, and roasted chicken! Also, quiche or frittata would go well with this smooth avocado coleslaw.
- 1 small white cabbage or half a big one
- 3 carrots
- 1 apple
- 1 spring white onion
- 1 avocado
- 100 ml apple cider vinegar
- 80 ml olive oil
- 3 tbsp sugar/honey or maple syrup
- 2 limes (or 1 lemon)
- 2 tbsp fresh cilantro/coriander finely chopped
- salt and pepper
- In a food processor or mandoline, grate all the ingredients above (not the dressing ones).
- Blend the dressing ingredients until smooth.
- Mix everything in a large bowl.
- Cover and let marinate for minimum 2 hours in the fridge (mixing it half way).