Avocado Slaw Recipes

LEMONY CABBAGE-AVOCADO SLAW

Lemony Cabbage-Avocado Slaw image

Creamy avocado and bright lemon make great partners in this colorful salad.

Provided by AR Cook

Categories Salad Coleslaw Recipes No Mayo

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

6 cups finely shredded white and red cabbage
1 ripe avocado, diced
1 small red bell pepper, chopped
¼ cup shelled hemp seeds
3 tablespoons lemon juice
3 tablespoons chopped fresh cilantro
2 tablespoons finely chopped red onion
¼ teaspoon fine sea salt

Steps:

Combine cabbage, avocado, red bell pepper, hemp seeds, lemon juice, cilantro, onion, and sea salt in a large bowl; toss together until slaw has a creamy consistency.

Nutrition Facts : Calories 173.4 calories, Carbohydrate 14.2 g, Fat 11.9 g, Fiber 7.2 g, Protein 5.9 g, SaturatedFat 1.5 g, Sodium 133.8 mg, Sugar 4.9 g

CREAMY AVOCADO COLESLAW

Creamy Avocado Coleslaw image

Make and share this Creamy Avocado Coleslaw recipe from Food.com.

Provided by gailanng

Categories Avocado

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 avocado
1/2 cup fresh cilantro, packed
2 tablespoons cider vinegar
2 tablespoons lime juice
2 tablespoons coarse ground mustard
1 teaspoon honey
salt
fresh ground black pepper
3/4 cup extra virgin olive oil
1/2 head green cabbage, shredded
1 green onion, sliced thin

Steps:

Purée the first eight ingredients in a blender.
Slowly pour the olive oil into the blender and blend until the dressing starts to emulsify. Adjust seasoning with salt and pepper.
Put the cabbage in a large bowl, pour the dressing over it and toss to combine. Allow the salad to sit at least 10 minutes prior to serving.
Garnish salad with the green onion.

CLASSIC HOMEMADE COLESLAW

Classic homemade coleslaw image

Forget shop-bought versions and make a homemade slaw. It's an ideal side dish for barbecues or to serve with burgers, salads, sandwiches and more

Provided by Anna Glover

Categories Side dish

Time 15m

Yield Serves 8 as a side

Number Of Ingredients 9

Ingredients

1 small white cabbage or ½ large
4 carrots, peeled
1 large red onion
½ small bunch dill, chives, parsley or coriander, finely chopped (optional)
1 tbsp Dijon mustard
50g mayonnaise
50g yogurt, soured cream or more mayo
1-2 tbsp white wine vinegar
a few pinches of paprika

Steps:

Remove any bruised or damaged outer cabbage leaves. Halve through the stem, and remove the dense core with a sharp knife and discard. Put cut side down onto a chopping board, and slice as finely as you can into thin shreds. You can also do this on a mandoline (you might want to quarter before slicing) or in a food processor with the shredding attachment. Tip into a bowl.
Grate the carrots on a box grater to coarsely shred, or cut into thin strips using a julienne peeled or the grater attachment on the food processor. Tip into the bowl. Finely slice the onion, and thin as you can, and add to the bowl with the other veg. Add the herbs if using. A mixture is nice if you have some to use up.
In a jug, whisk the mustard, mayo, yogurt and vinegar. Season well, and taste for sharpness and creamy. Add more vinegar if you like.
Tip the dressing into the veg bowl, and mix everything together well with a large spoon. Stir so all the veg gets coated lightly in the dressing. Sprinkle with a few pinches of paprika, and serve straight away. Can be covered and chilled for up to 3 days. Mix well before serving.

Nutrition Facts : Calories 105 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

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