Rainbow Coleslaw Salad with Avocado Mayo2015-02-01
- 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!
- 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
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.
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.
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.
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.
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