Avocado Coleslaw
If you love coleslaw, you’re going to adore this fun twist on the classic recipe. This simple Avocado Coleslaw is zesty, creamy and tart with barbecue undertones. This recipe feels like a love child between guacamole and classic coleslaw with no mayonnaise in sight. Serve it on top of BBQ Chicken Sliders or alongside your favorite barbecue or summer picnic dishes.
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Avocado Coleslaw recipe:
Listen. As a native Tennessean living in Texas, I appreciate all kinds of food, and this recipe today is a mash-up between two different cuisines.
Southern barbecue, meet creamy guacamole from my favorite TexMex places.
Smooth, tart and wonderfully flavorful, it hits the spot.
Why I love this recipe:
Avocado Coleslaw is creamy, zippy and zesty without requiring any dairy or mayonnaise. So those two polarizing ingredients from classic coleslaw are off the table! There’s also no mustard, for those who are concerned.
Here are some more things I really like about this recipe:
- The mashed avocado provides a delightful creamy texture without the addition of mayonnaise or Greek yogurt, which are mainstays in my other slaw recipes.
- While avocado will brown, you don’t have to worry about keeping this slaw recipe cold because it does not have anything in it that could be off when left out for too long.
- You can serve this slaw for a party, cookout, game day or other gathering where you need to feed a crowd with an easy side dish.
More recipes to try this slaw with: BBQ Chicken Sliders with Avocado Slaw | Tilapia Fish Tacos or Blackened Shrimp Tacos | Memphis-Style BBQ Pulled Pork Sandwiches
What you need to make this recipe:
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- Large mixing bowl
- Measuring cups and spoons
- Cutting board and sharp knife
- Citrus juicer
- Tongs
- Fork or avocado masher
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you’ll need to get from your local grocery store:
- Cabbage slaw — look for a fresh, pre-shredded green cabbage slaw mix with vibrant color and crisp texture. Avoid any bags with excess moisture or browning. You can also chop up a head of cabbage, but I like to take the easy route. If you get a slaw with the dressing mix, toss that because you will not need it. You could replace this with broccoli slaw, if you prefer that, though I personally love the crunchy cabbage.
- Avocados — choose avocados that have a slight give when gently squeezed, but aren’t mushy to ensure they are perfectly ripe.
- Lime juice — always opt for fresh limes over bottled juice for the brightest, most vibrant citrus flavor in your slaw dressing.
- Apple cider vinegar — this is my go-to vinegar and acidic addition to any barbecue recipe. There is no substitute. This is not the same thing as apple cider, so please make sure you get the correct ingredient.
- BBQ dry rub — you can make your own or purchase a pre-made mix. I personally love a Memphis-style dry rub, but any can work. This adds hints of barbecue flavor and smokiness that pair beautifully with the creamy avocado.
- Kosher salt — pick a medium-grain kosher salt or sea salt for better control over seasoning and a cleaner, less intense salty taste than table salt.
- Black pepper — freshly ground black pepper adds the most robust flavor, so opt for whole peppercorns and grind them as needed. Store-bought, pre-ground pepper works too.
How to make Avocado Slaw
Measure the bag of coleslaw mix into a large bowl.
In a large bowl or a liquid measuring cup, mash the ripe avocados together. You could also blend these together in a food processor to make them extra smooth, though that is not necessary.
Season with the lime juice, apple cider vinegar, BBQ dry rub, salt and pepper.
Depending on the size of the bowl, you can add the slaw mix on top of the avocado mixture, as shown in these photos OR you can pour the creamy avocado dressing over the cabbage slaw in a larger bowl. Stir until just combined.
Serve immediately, and enjoy!
How to store:
Leftover slaw won’t be as good if you store it (because freshly made is best when it comes to avocados), but you can store it in an airtight container in the refrigerator and use within the next day.
Erin’s Easy Entertaining Tips
This slaw would make a great addition to any backyard barbecue or even an at-home tailgate because it combines the flavor of guacamole with coleslaw.
Here are some things I would do if I were to make this for a crowd:
- Double or triple the recipe if you’re sharing with people who love coleslaw. Keep in mind that this does not keep super well, though, so you want to strike the balance of enough slaw without having too much left over.
- Mix the slaw just before serving for best results.
- Make it the main dish. Add roast chicken on top of this creamy avocado slaw. Serve it on top of your favorite tacos or a barbecue sandwich.
- How to bring it on the road: Purchase pre-shredded cabbage mix. Measure out the dressing ingredients, minus the avocado, into a mason jar. Just before serving, smash up the avocados in a bowl and add the rest of the ingredients to them.
Frequently Asked Questions
One of the unfortunate things about fresh avocado is that they oxidize and turn brown. To prevent this, I suggest not making the slaw until you’re ready to mix it together and eat it. While the lime juice helps, it won’t keep it from going brown eventually.
Quick tips and tricks to making creamy Avocado Coleslaw
- Mix the ingredients just before serving. Unfortunately, avocados do not store well, and I do not recommend making this in advance because the avocado will go brown.
- Add your favorite herbs and spices. I use BBQ dry rub here to make this a nod to my favorite summer cuisine. You could add a little fresh cilantro and fresh jalapeno, if you’re into it, to give this more of a TexMex flair.
Here’s how you can make this delicious coleslaw recipe:
Avocado Coleslaw
Ingredients
Avocado Slaw
- 16 oz. cabbage slaw
- 2 avocados (medium)
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons apple cider vinegar
- ¾ teaspoon BBQ dry rub
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Equipment
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Instructions
- Measure the cabbage slaw into a large bowl, then set aside.
- In a smaller glass bowl, mash the avocados together.
- Season with the lime juice, apple cider vinegar, BBQ dry rub, salt and pepper.
- Pour the avocado mixture over the cabbage slaw, stirring until just combined.
- Serve immediately, and enjoy!
Video
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
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