I made this coleslaw to go along side a Mexican pork dish with a mole sauce and it was a lovely accompaniment. I used a whole head of cabbage from the share, so there were plenty of leftovers. They kept very well and I was able to serve them to guests as an horesdorve the next night too. The avocado gives the dish a delightfully creamy texture, the cilantro and lime really compliment the zingy cabbage flavor and the red onion adds just the right accent for a finishing touch.
Avocado & Lime Coleslaw <CLICK
- 4 cups chinese cabbage, shredded
- 2 Tbsp red onion, minced (if desired)
- 1 cup + 1 Tbsp. cilantro
- 1/2 avocado
- juice of 1 lime
- 1/2 Tbsp olive oil
- water to thin dressing as needed
- salt, pepper
Combine cabbage, red onion and 1 Tbsp of minced cilantro. Set aside.
Combine remaining ingredients in blender and blend until smooth. Add water as needed. Toss with cabbage mixture with dressing and let refrigerate for at least 20 minutes.