Rainbow Coleslaw Salad with Avocado Mayo
2015-02-01
- Servings : 2-4
- Prep Time : 5m
- Ready In : 1:05 h
Whether you’re looking for a healthy side dish to have for your Super Bowl party or an easy lunch or dinner option to have during the week, this coleslaw salad is a great choice. Serve the coleslaw on its own as a side dish to your favorite burger or sandwich, or make it into a super colorful and flavorful salad that adults and kids alike are sure to love!
Ingredients
- 1 medium-large avocado
- 1/4-1/3 head purple cabbage
- 1 small carrot
- 1/2 lime, juiced
- 1 tsp agave (or alternative liquid sweetener)
- 1 Tbs Apple Cider Vinegar
- 3 Tbs Olive or Avocado Oil
- 1-2 Tbs chopped cilantro
- Salt and pepper to taste
- Salad toppings such as tomato, mango, red onion, carrots, radishes, avocado, etc
Method
Step 1
Begin by making the coleslaw. Thinly cut the cabbage into small strips, and place into a mixing bowl. Grate the carrot and mix some of it in with the cabbage, leaving behind a little for the salad toppings.
Step 2
To make the mayo, place the avocado, lime juice, vinegar, and agave into a blender. Be sure to scrape the sides down in-between mixing. Add the oil, and cilantro and continue mixing. Lastly, add salt and pepper to taste.
Step 3
Pour the dressing (it may be just a little thick) onto the shredded cabbage and carrot mixture and mix until well-combined. Allow to sit in the refrigerator to marinate for at least one hour before making the salad.
Step 4
After the coleslaw has marinated, assemble the salad using the cabbage mixture as the base and topping with your favorite salad ingredients. I did mine with some tomato, mango, red onion, the rest of the grated carrot, cilantro, radishes and fresh lime slices.
Average Member Rating
(5 / 5)
1 people rated this recipe
Related Recipes:
-
Overnight Oats
-
Roasted Vegetable Couscous Bowl
-
Sweet Potato and Bean Tacos
-
‘Cheesy’ Roasted Tahini Brussel Sprouts
-
Easy Cheesy Vegan Mac
Recipe Comments
