Creamy Avocado Coleslaw Recipe
This Creamy Avocado Coleslaw is tangy, fresh, and ultra-creamy—made with avocado, lime, and cilantro for a vibrant twist on a classic! Perfect as a taco topper (try it on my shrimp tacos!), side dish, or light lunch.
Servings: 8 servings
Ingredients
- 2 cups shredded cabbage green, purple, or a mix
- ½ cup chopped fresh cilantro
- 1 small avocado
- ¼ cup Greek yogurt or sour cream
- 1 tbsp mayonnaise optional, for extra creaminess
- Zest and juice of 1 lime
- 1 clove garlic minced
- ½ tsp honey
- Salt and pepper to taste
Instructions
- Prepare the Dressing: In a blender, combine avocado, Greek yogurt (and mayonnaise if using), lime zest and juice, garlic, honey, salt, and pepper. Blend until smooth and creamy.
- Mix the Coleslaw: In a bowl, add shredded cabbage and chopped fresh cilantro, then toss with the dressing until well coated.
- Rest & Serve: Let the coleslaw sit for a few minutes to meld flavors, then serve chilled. Enjoy your zesty, creamy twist on classic coleslaw!
Notes
- Make Ahead: Prep the dressing up to 1 day in advance and store it separately in an airtight container. Toss with cabbage and cilantro just before serving for the freshest texture.
- Storage: Once mixed, store the coleslaw in the fridge for up to 2 days. The cabbage will soften slightly, but the flavors will stay delicious.
- Tip: Press a piece of plastic wrap directly on the surface to minimize browning from the avocado.
Nutrition
Serving: 8g | Calories: 32kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 5mg | Sodium: 17mg | Potassium: 41mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 63IU | Vitamin C: 7mg | Calcium: 15mg | Iron: 0.1mg
