Avocado coleslaw with cilantro and lime perfectly combines classical mayo slaw with Mexican guacamole. A healthier and yummier version of coleslaw!
Super fast and easy recipe to make in the food processor, plus ultra healthy. This green avocado coleslaw with lime and cilantro side dish is perfect for anything grilled on the BBQ! The recipe is a standard coleslaw with extra fresh cilantro, lime and creamy avocado. So simple!
The Mayo Upgrade
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 avocados lowers your LDL or bad cholesterol. This avocado dressing is an excellent alternative to the classic mayo coleslaw; it adds this bright Mexican flavour. 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 Forget about this old, outdated version of coleslaw and make this version your new sidekick for this year’s BBQ season.
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 many cilantro haters are out there, so if you prefer to play it safe, replace it with some fresh basil leaves! It will do wonderfully. Or omit the cilantro and keep it simple.
To Serve with
This recipe pairs well with any spicy Mexican dish, for example, easy chicken quesadillas or pulled pork tacos! Also, thinking BBQ ribs, nuggets, and roasted chicken would do wonderfully with it! And why not a quiche or frittata? A pretty polyvalent side dish!
If you need to store coleslaw with avocado for a short period, such as a few hours, you can keep it in an airtight container in the refrigerator. Adding a squeeze of lemon or lime juice to the coleslaw can help delay the browning process of the avocado. Mix the dressing well with the coleslaw and cover it tightly to minimize exposure to air. Add plastic film and tap it firmly on top of the coleslaw to keep the air away as much as possible. This way, you can easily keep it a few hours in the fridge.
- 1/2 cabbage
- 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
- Grate all the ingredients from coleslaw in a food processor or mandoline.
- Blend the dressing ingredients until smooth.
- Mix everything in a large bowl.
- Cover and let marinate in the fridge for at least 2 hours (mixing it halfway).