This spicy coleslaw recipe is made extra creamy thanks to an avocado mixed in with the mayonnaise. The coleslaw dressing is spicy and the cabbage mixture is bright and fun. Perfect for your next potluck or BBQ.
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 and parlsey in a large bowl. Pour dressing over the veggies and mix to evenly coat. Salt and pepper to taste before serving.
Notes
This spicy cabbage slaw gets better with time. I suggest making the night before you plan to serve.
Properly stored in an airtight container this spicy cabbage slaw will keep for 3 to 5 days in the fridge.