This healthy coleslaw recipe with avocado dressing is a healthier version of the classic summer salad tweaked to be mayo free, but still creamy, savory and full of crunchiness. This simple, healthy coleslaw recipe is vegan, whole30, paleo and dairy free and perfect for picnics served with your favorite grilling recipes all summer.
2-3 tbspplant milk or waterif it's necessary to thin it out
optional
pinch stevia extract or 1 tbsp maple syrup (if not whole30)
Instructions
Coleslaw
Quarter the cabbage, remove the core and cut into thin, even shreds. You can do that with your knife or by using a mandoline.
Grate the carrots by using a handheld grater or a mandolin.
Chop the greens and the scallions. Put all cut vegetables in a large bowl.
Avocado Coleslaw Dressing
Combine all ingredients and blend with an immersion blender until well combined and smooth.
Toss everything together and serve chilled.
Notes
One cup (180g) of coleslaw delivers 5.95 net carbs.
Coleslaw Recipe Tips
Once assembled keep in an airtight container in the fridge for up to 36 hours.
Diversify: create a colorful slaw by mixing in shreds of celery, bell peppers, apples or raisins.
Get the right dressing-to-slaw ratio: add a few spoonfuls at a time, you don't want it dry or wet.
Add more tang to the avocado mayo dressing (apple cider vinegar, lime or lemon juice).
This coleslaw can be made up to 4 hours in advance and refrigerated. Or you can make the dressing and cut the veggies in advance, then combine everything right before serving.