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.

AVOCADO BLT SLAW

Avocado BLT Slaw image

Provided by Food Network Kitchen

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Cook 4 bacon slices in a skillet with 1 teaspoon vegetable oil until crisp, 8 minutes. Drain on paper towels, then crumble. Add 1 sliced red onion to the drippings, season with salt and pepper and cook 2 minutes; let cool. Combine a 14-ounce bag coleslaw mix, 3/4 cup each sliced radishes and halved cherry tomatoes, 1/2 chopped cucumber and the red onion in a bowl. Puree 1 avocado, 3/4 cup buttermilk, 1/2 cup fresh parsley, 2 tablespoons chopped chives, the juice of 1/2 lemon, 1 teaspoon kosher salt and some pepper; toss with the slaw. Add the bacon. Chill 30 minutes.

BLACKENED FISH TACOS WITH AVOCADO SLAW

Blackened Fish Tacos with Avocado Slaw image

Provided by Tia Mowry

Categories main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

1/2 cup fresh cilantro leaves, plus 1/4 cup chopped
1 tablespoon mayonnaise
1 clove garlic
1/2 avocado
Juice of 1/2 lime
Kosher salt and black pepper
3 cups thinly shredded green cabbage
3 green onions, white and green parts only, sliced
2 teaspoons smoked paprika
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Kosher salt
1 pound mahi-mahi fillets, cut against the grain into 1 1/2-inch strips
2 teaspoons grapeseed oil
Eight 6-inch corn tortillas, warmed
Chopped cilantro, for garnish
8 lime wedges, for garnish

Steps:

For the cabbage slaw: Add the 1/2 cup cilantro leaves, mayonnaise, garlic, avocado, lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper to a food processor. Process until smooth. If the dressing is too thick, add water, 2 tablespoons at a time.
In a large bowl, toss the cabbage with the 1/4 cup chopped cilantro, the green onions and the dressing. Let sit for 15 minutes.
For the fish tacos: Mix together the smoked paprika, chili powder, cumin, garlic powder, onion powder and 1 teaspoon salt in a large bowl. Add the fish and toss gently to coat.
Heat a large nonstick skillet over medium-high heat. Add the grapeseed oil and the fish and cook until the seasoning on the fish is blackened, 1 to 2 minutes per side. Transfer the fish to a plate.
Top each tortilla with 2 slices of fish, about 1/4 cup of slaw and a sprinkle of cilantro. Serve with lime wedges.

CHILEAN CABBAGE AND AVOCADO SLAW

Chilean Cabbage and Avocado Slaw image

Coleslaw meets guacamole here in this utterly simple mix of shredded cabbage, salt, lemon, and puréed avocado. The chef Iliana de la Vega, who was born in Oaxaca, Mexico, served it at a delicious Latin-themed lunch she prepared at the "Healthy Kitchens, Healthy Lives" conference this year at the Culinary Institute of America in Napa Valley. I couldn't get enough of it. I sat with Iliana at the lunch and asked her about the salad. "Just salt the cabbage, let it sit for a while, then add lots of lemon juice and the mashed avocado," she said. That really is all there is to it. Shred the cabbage thin and for best results let it sit, after salting generously, for an hour or more, to tenderize it and draw out strong-tasting juices.

Provided by Martha Rose Shulman

Categories dinner, lunch, appetizer

Time 15m

Yield Serves 4

Number Of Ingredients 5

Ingredients

1/2 large cabbage, cored and finely shredded (about 1 pound cabbage, which produces 5 cups shredded cabbage)
Salt to taste
4 to 5 tablespoons fresh lemon juice (more to taste)
1 large or 1 1/2 medium-size ripe avocados
Freshly ground pepper (optional)

Steps:

Place shredded cabbage in a large bowl or colander and salt generously. Tossand rub the salt into cabbage with your hands. Let sit for 1 hour or longer (refrigerate if longer than 1 hour). If cabbage tastes too salty, rinse, then squeeze out excess moisture and transfer to a dry bowl.
Toss cabbage with half the lemon juice.
Mash avocados in a mortar and pestle, or in a bowl using a fork, potato masher or a whisk. Add salt to taste and remaining lemon juice and mix until smooth. Scrape into the bowl with cabbage and stir together until shredded cabbage is thoroughly coated with mashed avocado. Taste and adjust salt. Add pepper if desired. If mixture isn't creamy, add more avocado.

Nutrition Facts : @context http, Calories 85, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 7 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 163 milligrams, Sugar 1 gram

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