Cilantro Lime Slaw with Avocado

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Cilantro Lime Coleslaw is a jazzed-up take on coleslaw that will leave your taste buds doing a happy dance. You are going to love the spicy lime dressing in this madly addictive slaw. It is the perfect side to any meals with a Mexican or Southwestern flair.

This Cilantro Lime Slaw Will Keep You Coming Back For More!

There are certain foods that I happen to think are underrated.

One of them is cabbage. It really has it all going on - taste, texture and versatility.

This Avocado Coleslaw is one of my favorite easy sides. It is also one of the best ways that I know of to elevate tacos, wraps, sandwiches, and bowls.

Try it once, and like me, you will be addicted!

Shredding Cabbage

The Easy Way

My favorite way to prepare cabbage for coleslaw is to roll the stacked leaves crosswise and feed through a food processor that has a shredding disk.

By Hand

On a cutting board, quarter the cabbage and remove the core. Separate the quarters into stacks of leaves and flatten. Slice the stacks into thin shreds.

The Key to the VERY BEST Coleslaw

The problem with cabbage is that it often becomes watery just a few hours after you make it. The reason for this is that cabbage contains a lot of water.

To eliminate this issue, cut the cabbage and place it in a colander. Salt it generously and place the strainer over a bowl. Let it sit at room temperature for about an hour. Rinse and run through a salad spinner or blot dry.

Optional: Get a Nutrition Boost By Using 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 supporting a healthy metabolism.

Can You Make This Recipe Ahead?

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.

The rest of the recipe should keep covered in the fridge for about two days.

You May Also Like:

• Looking for a snack that is positively addictive? You will love this Avocado Hummus.
• Blue Cheese Coleslaw is another fun twist on slaw that is flavor packed.
• This Beef Taco Recipe is so full of flavor and a great way to make your taco night special.

What Do You Serve With Cilantro Lime Slaw?

• Crock Pot Chicken Fajitas make an easy weeknight meal that the whole family will love.
• This Baked Chicken Taquitos Recipe is has all the crunch of traditional taquitos without the need to fry. I am obsessed with the lime dimming sauce.
• Looking for more meatless meals? These Mexican Quinoa Burgers are a fun twist on veggie burgers that even kids love.
• Chicken Quesadillas are an easy weeknight meal that is loved by kids and adults alike.

Print Recipe

Cilantro Lime Coleslaw

This Avocado Cilantro Slaw is a fabulous side dish and a great way to elevate tacos, wraps, sandwiches and bowls!

Prep Time20 mins

Total Time20 mins

Course: Side Dish

Cuisine: American

Servings: 6

Calories: 144kcal

Author: Wendy Polisi

Ingredients

Dressing

• 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

Slaw

• 1/2 pound green cabbage cored and shredded
• 1/2 pound red cabbage cored and shredded
• 6 scallions chopped
• 1/2 cup cilantro chopped
• 1 avocado peeled, pitted and diced

Instructions

• If you have time, salt the cabbage and let it sit for 1 hour. (See notes for complete instructions.)
• 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.

Notes

Tips and Tricks

Shredding Cabbage

The Easy Way

My favorite way to prepare cabbage for coleslaw is to roll the stacked leaves crosswise and feed through a food processor that has a shredding disk.

By Hand

On a cutting board, quarter the cabbage and remove the core. Separate the quarters into stacks of leaves and flatten. Slice the stacks into thin shreds.

Salting Cabbage

The problem with cabbage is that it often becomes watery just a few hours after you make it. The reason for this is that cabbage contains a lot of water. To eliminate this issue, cut the cabbage and place it in a colander. Salt it generously and place the strainer over a bowl. Let it sit at room temperature for about an hour. Rinse and run through a salad spinner or blot dry.

Nutrition

Calories: 144kcal | Carbohydrates: 12g | Protein: 1g | Fat: 12g | Saturated Fat: 1g | Sodium: 275mg | Potassium: 358mg | Fiber: 4g | Sugar: 3g | Vitamin A: 800IU | Vitamin C: 42.1mg | Calcium: 45mg | Iron: 0.9mg

This recipe was first published April 2017 and Updated April of 2020.