Red Cabbage Slaw
Crunchy with carrots and bell peppers, this no-mayo red cabbage slaw is tossed in a creamy avocado lime dressing. It’s perfect for tacos and potlucks.
Servings: 6
Ingredients
For coleslaw
- 1 red cabbage (about 2 pounds), shredded
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced lengthwise
- 3 scallions, thinly sliced
- 1 jalapeno, minced
- 2 tablespoons chopped cilantro
For dressing
- 1 ripe avocado
- 1 garlic clove
- 1/2 cup cilantro leaves
- 1/4 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 limes, juice
- 1/3 cup olive oil
Instructions
- In a large bowl, combine the cabbage, carrots, scallions, jalapeños and 2 tablespoons chopped cilantro.
- For the dressing, puree the avocado, garlic, 1/2 cup cilantro leaves, cumin, salt, pepper, lime juice and olive oil in a food processor or blender until completely smooth.
- Spoon half the dressing into the salad. Toss until everything is well combined. Add more dressing as desired.
Notes
The slaw is best the day you make it. You can keep leftovers in an airtight container in the refrigerator up to 3 days. It will still taste good, but the cabbage will lose some of its crispness. Repurpose the leftovers as cabbage slaw for tacos, grain bowls and wraps. You can also use it as a base for a salad.
Store leftover dressing in a separate airtight container. The lime juice should prevent it from browning. Let it sit out at room temperature for at least 15 minutes before tossing it with the salad.
If you don’t like cilantro, leave the chopped cilantro out of the slaw. For the dressing, substitute 4 sliced scallions for the 1/2 cup cilantro leaves. The salad will have more onion flavor.
Nutrition
Calories: 228kcal | Carbohydrates: 20g | Protein: 3g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 252mg | Potassium: 670mg | Fiber: 7g | Sugar: 8g | Vitamin A: 5991IU | Vitamin C: 121mg | Calcium: 91mg | Iron: 2mg