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Square overhead photo of a white bowl with Cilantro Lime Coleslaw in it surrounded by avocado, cilantro, limes, and green onions.
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20-Minute Avocado Cilantro Lime Slaw

Cilantro Lime Slaw 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 crave-worthy slaw. It is the perfect side to any meal with a Mexican or Southwestern flair. I especially like this recipe served with Blackstone fajitas or grilled chipotle chicken.
Course Side Dish
Cuisine American
Diet Vegetarian
Prep Time 20 minutes
Total Time 20 minutes
Servings 6
Calories 144kcal

Ingredients

Dressing

  • 2 tablespoons fresh lime juice
  • 1 tablespoon soy sauce or coconut aminos
  • 1 tablespoon sugar or sweetener of choice
  • ¼ cup olive oil
  • ½ teaspoon ancho chile powder
  • ½ teaspoon sea salt
  • ¼ teaspoon cayenne pepper

Slaw

  • ½ pound green cabbage cored and shredded
  • ½ pound red cabbage cored and shredded
  • 6 scallions chopped
  • ½ cup cilantro chopped
  • 1 avocado peeled, pitted and diced

Instructions

  • If you have time, salt the cabbage and let it sit for 1 hour.
  • In a blender or jar combine lime juice, soy sauce sweetener, oil, ancho chile powder, salt, and pepper. Process or shake well to combine.
  • In a large bowl toss cabbage, scallions and cilantro with dressing. Taste and adjust the seasonings as desired. 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