Mexican Coleslaw with Creamy Avocado Dressing
This Mexican Coleslaw calls for coarsely-chopped cabbage, fresh cilantro, and a creamy avocado dressing made with Greek yogurt, fresh avocado, jalapeno, and lime juice. It's delicious!
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Side Dish
Cuisine: Mexican
Servings: 8 -10 servings
Author: Cassy
For the slaw:
- 1/2 head purple cabbage roughly chopped
- 1/2 head green cabbage roughly chopped
- 1 cup matchstick carrots
- 1 head roughly chopped fresh cilantro or about 1 cup
For the dressing:
- 1/2 cup Greek yogurt or avocado oil mayo
- 1 small avocado or 1/2 large
- 1/2 fresh jalapeno seeds removed for less spicy option
- 3 limes juiced
- 1/2 teaspoon sea salt
- cracked black pepper to taste
Toss all the slaw ingredients together in a large bowl and set aside.
Place the dressing ingredients in a blender or mason jar (where you can use an immersion blender). Blend on high for 1 to 2 minutes, or until smooth. Add more lime juice (or water) if needed to get the consistency you want.
Pour the dressing over the slaw, toss to combine, and serve!
Calories: 93kcal | Carbohydrates: 14g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 188mg | Potassium: 443mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3381IU | Vitamin C: 62mg | Calcium: 77mg | Iron: 1mg