This Avocado Cilantro Slaw is a fabulous side dish and a great way to elevate tacos, wraps, sandwiches and bowls!
Course Side Dish
Prep Time 20minutes
Total Time 20minutes
Author Wendy Polisi
1tablespoonfresh lime juice
1tablespoonSwerve Sweetener or Sweetener of Choice
3tablespoonsolive oil or MCT oil
½teaspoonancho chile powder
½poundgreen cabbagecored and shredded
½poundred cabbagecored and shredded
1avocadopeeled, pitted and diced
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.
Tips and Tricks
The Easy WayMy 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 HandOn 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 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.