This Avocado Cilantro Slaw is a fabulous side dish and a great way to elevate tacos, wraps, sandwiches and bowls!
There are certain foods that I happen to think are underrated.
One of them is cabbage.
You guys know I am weird anyway, but I love cabbage for its taste, texture, and versatility.
It is fabulous roasted and sauteed, but one of my favorite ways to enjoy it is in a slaw.
Great as a side, a good slaw is also one of the best ways that I know of to elevate tacos, wraps, sandwiches and bowls.
I love to branch out beyond the traditional mayo-based slaws that I grew up with.
Not that they aren’t delicious too!
Lately, I’ve been making homemade mayo and have done some delicious mayo-based slaws.
But I haven’t done that today!
Instead, I’ve made an oil-based dressing in which you can use most any oil you like!
I used MCT oil!
I was first introduced to MCT oil shortly after I learned that I had Hashimoto’s. According to Dr. Sara Gottfired, MCT (medium-chain triglycerides) are good for the thyroid.
They are also supposed to be good at helping the body burn fat.
I’ve dropped more than 20 pounds just by watching my unhealthy carbs and replacing them with more healthy fats.
This Avocado Cilantro Slaw is so filling that when I made it, hubby and I had it as a meal for lunch. It was perfect later that evening when I made tacos for the kids and taco bowls for the grown ups.
If you are planning on making this ahead, wait to add the avocado until just before serving, so it doesn’t brown. It will hold for a bit, but I always prefer cutting my avocados fresh.
- 1 tablespoon fresh lime juice
- 1 tablespoon Coconut Aminos
- 1 tablespoon Swerve Sweetener or Sweetener of Choice
- 3 tablespoons olive oil or MCT oil
- 1/2 teaspoon ancho chile powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon cayenne pepper
- 1/2 pound green cabbage, cored and shredded
- 1/2 point red cabbage, cored and shredded
- 6 scallions, chopped
- 1/2 cup cilantro, chopped
- 1 avocado, peeled, pitted and diced
- In a blender combine lime juice, coconut aminos, sweetener, oil, ancho chile powder, salt, and pepper. Process to combine.
- In a large bowl toss cabbage, scallions and cilantro with dressing. Gently toss in avocado just before serving.