Avocado Coleslaw

A creamy and garlicy take on your favorite BBQ side: coleslaw

Course Appetizer, Marinade, Salad, Side Dish, Snack, vegetable

Cuisine AIP, American, BBQ, corn-free, dairy-free, gluten-free, night shade free, no added sugar, paleo, sugar free, vegan, vegetarian, whole30

Keyword 30 minute meal, AIP, bbq, bbq side, paleo, summer food, summer salad, whole30

Prep Time 10

Cook Time 30

Servings 6

Calories* 155kcal

Ingredients

1 large avocado halved, peeled, and pitted
1 lime juiced
3 garlic cloves peeled and chopped
2 cup green cabbage chopped
3 cup red cabbage chopped
2 cup carrots shredded (about 2 medium carrots)
2 tbsp extra virgin olive oil

Get Recipe Ingredients

Instructions

In a food processor place the avocado and blend for about 16 seconds.
Add the olive oil, lime juice, garlic, and blend for about 30 seconds.
Take off the lid of the food processor and scrape down the side of the bowl. Blend for another 35 seconds and set aside
In a large mixing bowl add the red cabbage, green cabbage, carrots, top with the avocodo dressing, and mix together.
Place in the refrigerator for 30 minutes to overnight for best flavor. Then serve.

Notes

If you want to save time chopping the cabbage you can also use the spiralizer blade on the food processor to shred the cabbage and carrots.

If you have time and want a more flavorful coleslaw leave it in the fridge overnight.

*Nutritional information is estimated using Nutrifox nutrition label maker*

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