Bright and Beautiful! This spicy coleslaw recipe is loaded with rainbow veggies and packed with flavor thanks to an avocado dressing. Who doesn’t love a healthy creamy coleslaw? Cookout fun without all the extra calories or sugar. Bring on the spicy cabbage slaw!
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We have been busy with small family picnics and July 4th cookouts. The social calendar doesn’t show signs of slowing down as we head towards Labor Day.
When eating healthy with a group, whether it is the Wahls Protocol, AIP, Keto, or Paleo diets, it can be difficult to explain all the can haves and cannot haves. Our solution is to bring a double recipe of our spicy avocado coleslaw along with a crockpot full of citrus shredded beef and corn tortillas. Taco party!
Both recipes are incredibly simple to make with just a few ingredients each.
Spicy Cabbage Slaw Ingredients
- Purple and Green Cabbage- I like to use a mix of the two. You can also use savoy or napa cabbage in this recipe. But when making in advance a basic cabbage holds up better.
- Carrots- Any color but I usually use orange for this recipe so the color pops against the purple and green.
- Parsley- I use a whole bunch but you can also substitute cilantro, basil, or Thai basil.
Spicy Avocado Dressing
- Avocado- One full delicious ripe avocado is all you need.
- Jalapeno- This recipe uses half to one whole jalapeno. I recommend going light and adding more to the dressing until you get to your perfect spice level.
- Mayonnaise- I typically use vegan Just Mayo to keep it BBQ friendly and accommodate everyone but any mayo of your choice will work. Another vegan option is to use our cilantro vegan avocado sauce but thin down with a 2 tablespoons of apple cider vinegar instead of water.
- Extra-Virgin Olive Oil
- Apple Cider Vinegar- A little acid goes a long way. You can substitute lime or lemon for a citrus twist.
- Kosher Salt
This spicy coleslaw recipe is best after it has time to rest and develop flavor. We suggest making the night before you plan on serving.
Which makes coleslaw a perfect meal prep item for the week. One night we serve with BBQ chicken off the grill and then we use leftover slaw as a topping for Spice Crusted Grilled Flank Steak salads.
To make the dressing add the jalapeno, avocado and the remaining wet ingredients into a small food processor or blender. Pulse until creamy and smooth, salt and pepper to taste. I typically make it slightly less salty than I think it needs to be and then test it the next day.
Slice the cabbages thinly and shred your carrots. Add the veggies for the coleslaw into a big bowl and drizzle with the dressing. Garnish with extra parsley and wow your crowd with this gorgeously spicy rainbow coleslaw.
More Summer Side Dish Recipes
Thanks for stopping by and trying out our favorite spicy slaw recipe. Here are a few more delicious gluten-free summer side dish recipes you need to try!
Spicy Avocado Coleslaw
- Small food processor or blender
Spicy Avocado Dressing
- 1 Avocado, peeled and chunked
- 1/2-1 jalapeno, cut in half
- 1/2 c vegan mayonnaise
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp kosher salt
- 1/2 small head purple cabbage, sliced into ribbons
- 1/2 small head green cabbage, sliced into ribbons
- 2 carrots, shredded about 1 cup
- 1 bunch parsley, finely chopped
- To make the dressing place avocado, jalapeno, mayonnaise, olive oil, vinegar, and salt into the food processor. Blend until smooth. Taste for salt and heat.
- Toss veggies in a large mixing bowl. Pour dressing over the veggies and mix to evenly coat. Salt and pepper to taste before serving.
- For AIP compliant, substitute 1 tsp wasabi powder for the jalapeno and omit any black pepper.
- This spicy cabbage slaw gets better with time. We suggest making the night before you plan to serve.
- Properly stored this spicy cabbage slaw will keep 3 to 5 days in the fridge.