Who doesn’t love a healthy creamy coleslaw? Cookout fun without all the extra calories or sugar. This spicy avocado coleslaw is loaded with rainbow veggies and packed with flavor.
We have been busy with 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, 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.
How to make Spicy Avocado Coleslaw
Do you love a simple recipe that takes the stress away from potluck dinners? Yes, me too. One bowl and food processor (or blender) is all you need. The spicy coleslaw does need 4 to 8 hours to develop the full flavor.
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. For a less spicy version feel free to use only half a jalapeno.
Pulse until creamy and smooth, salt and pepper to taste.
We still use mayo for the tang, but feel free to substitute a vegan mayo. Another vegan option is to use this avocado sauce but thin down with a 2 tablespoons of apple cider vinegar instead of water.
Add the veggies for the coleslaw into a big bowl and drizzle with the dressing. I typically wait 4 hours before tasting for additional salt.
Garnish with extra parsley and wow your crowd with the modern rainbow coleslaw. Not ready to make spicy avocado coleslaw right not?
Spicy Avocado Coleslaw
- 1 Avocado, peeled and chunked
- 1/2-1 jalapeno, cut in half
- 1/2 c mayonnaise sub vegan mayo, if needed
- 2 tbsp Extra-Virgin Olive Oil
- 2 tbsp apple cider vinegar
- 1 tsp 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 food processor. Blend until smooth.
- Toss veggies in large mixing bowl. Pour dressing over the veggies and mix to evenly coat. Allow to rest 4 hours in the refrigerator. Salt and pepper to taste before serving.
- For AIP compliant, substitute 1 tsp wasabi powder for the jalapeno and omit pepper.