This Easy Avocado Coleslaw is a creamy twist on traditional slaw, with a creamy avocado dressing. It's a simple dish with no mayo and tons of flavor.
Y'all know I love using whole foods to make sauces. After making avocado pasta sauce a few weeks ago, I knew this avocado coleslaw was next.
This coleslaw is just as creamy as a mayo-based slaw, without any of the mayo!
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Why You'll Love this Avocado Coleslaw
- Vegan & mayo-free - this slaw gets its creaminess from avocado instead of mayo
- Nutrient-dense - packed with healthy fats, fiber & vitamins
- Light & refreshing - bright flavors perfect for summer meals.
- Easy BBQ side - this slaw is easy to make and perfect for BBQs and parties
Ingredient Notes & Substitutions
- Cabbage: I used half of a red cabbage and half of a green. Feel free to use all of one. I use a mandoline to quickly slice the cabbage.
- Carrots: I highly recommend using fresh carrots - the flavor is so much better.
- Avocado: grab a large avocado for this recipe! Look for one that's ripe but not squishy. An under-ripe avocado is better than over-ripe in this recipe.
- Rice Vinegar: or apple cider vinegar
- Maple Syrup: or agave
- Salt & Pepper
- Chopped Fresh Parsley: for an optional garnish
Pro Tip: Use a food processor or mandoline to shred the cabbage super thin for the best texture.
Step-By-Step Instructions
Step 1. Blend the avocado, rice vinegar, maple syrup, salt, and pepper in a high speed blender.If you don't have a blender, mash the avocado very well with a fork. Then use a strong hand to whisk in the remaining ingredients.
Step 2. Add the cabbage and carrots to a large bowl and pour on the avocado dressing. Toss well. Serve immediately or refrigerate 30 minutes to allow the flavors to blend. Garnish with fresh parsley.
Pro Tip: Add a pinch of chili flakes or a splash of lime to the avocado dressing for a punchier flavor.
Serving Suggestions
This slaw is perfect with burgers, tacos, grain bowls, or grilled dishes.
I love it on my nashville hot chicken sandwiches, alongside my seitan bbq ribs or on my bbq tempeh sandwiches.
Of course, fresh summer recipes need a cold glass of homemade lemonade!
Pro Tip: Use this slaw as a topping for sandwiches or wraps instead of lettuce.
FAQ & Expert Tips
This slaw is best fresh, but will last up to 5 days in the fridge. Be sure to store in an airtight container.
Yes, but avocados brown quickly, so use plastic wrap to keep it covered tightly and reduce browning.
Yes! This slaw gets all its creaminess from avocados!
Recipe Prayer
Thank you God for this nutrient-dense coleslaw. Allow it to nourish our bodies. Amen.
More fresh vegan sides
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📖 Recipe
Avocado Coleslaw
Equipment
Ingredients
- ½ Medium Red Cabbage thinly sliced
- ½ Medium Green Cabbage thinly sliced
- 2-3 Medium Carrots grated
- 1 Large Avocado or two small
- ¼ Cup Maple Syrup or Agave
- 3 Tablespoons Rice Vinegar
- 2 Teaspoons Kosher Salt
- ½ Teaspoon Black Pepper
- Chopped Fresh Parsley for garnish, optional
Instructions
- Blend the avocado, rice vinegar, maple syrup, salt, and pepper in a high speed blender.If you don't have a blender, mash the avocado very well with a fork. Then use a strong hand to whisk in the remaining ingredients.
- Add the cabbage and carrots to a large bowl and pour on the avocado dressing. Toss well. Serve immediately or refrigerate 30 minutes to allow the flavors to blend. Garnish with fresh parsley.
Nutrition
Nutrition information is an estimate.
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