Avocado Slaw Recipes

BLACKENED FISH TACOS WITH AVOCADO SLAW

Steps:

• For the cabbage slaw: Add the 1/2 cup cilantro leaves, mayonnaise, garlic, avocado, lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper to a food processor. Process until smooth. If the dressing is too thick, add water, 2 tablespoons at a time.
• In a large bowl, toss the cabbage with the 1/4 cup chopped cilantro, the green onions and the dressing. Let sit for 15 minutes.
• For the fish tacos: Mix together the smoked paprika, chili powder, cumin, garlic powder, onion powder and 1 teaspoon salt in a large bowl. Add the fish and toss gently to coat.
• Heat a large nonstick skillet over medium-high heat. Add the grapeseed oil and the fish and cook until the seasoning on the fish is blackened, 1 to 2 minutes per side. Transfer the fish to a plate.
• Top each tortilla with 2 slices of fish, about 1/4 cup of slaw and a sprinkle of cilantro. Serve with lime wedges.

AVOCADO BLT SLAW

Steps:

• Cook 4 bacon slices in a skillet with 1 teaspoon vegetable oil until crisp, 8 minutes. Drain on paper towels, then crumble. Add 1 sliced red onion to the drippings, season with salt and pepper and cook 2 minutes; let cool. Combine a 14-ounce bag coleslaw mix, 3/4 cup each sliced radishes and halved cherry tomatoes, 1/2 chopped cucumber and the red onion in a bowl. Puree 1 avocado, 3/4 cup buttermilk, 1/2 cup fresh parsley, 2 tablespoons chopped chives, the juice of 1/2 lemon, 1 teaspoon kosher salt and some pepper; toss with the slaw. Add the bacon. Chill 30 minutes.

CREAMY AVOCADO COLESLAW

Steps:

• Purée the first eight ingredients in a blender.
• Slowly pour the olive oil into the blender and blend until the dressing starts to emulsify. Adjust seasoning with salt and pepper.
• Put the cabbage in a large bowl, pour the dressing over it and toss to combine. Allow the salad to sit at least 10 minutes prior to serving.
• Garnish salad with the green onion.

LEMONY CABBAGE-AVOCADO SLAW

Steps:

• Combine cabbage, avocado, red bell pepper, hemp seeds, lemon juice, cilantro, onion, and sea salt in a large bowl; toss together until slaw has a creamy consistency.

CHILEAN CABBAGE AND AVOCADO SLAW

Steps:

• Place shredded cabbage in a large bowl or colander and salt generously. Tossand rub the salt into cabbage with your hands. Let sit for 1 hour or longer (refrigerate if longer than 1 hour). If cabbage tastes too salty, rinse, then squeeze out excess moisture and transfer to a dry bowl.
• Toss cabbage with half the lemon juice.
• Mash avocados in a mortar and pestle, or in a bowl using a fork, potato masher or a whisk. Add salt to taste and remaining lemon juice and mix until smooth. Scrape into the bowl with cabbage and stir together until shredded cabbage is thoroughly coated with mashed avocado. Taste and adjust salt. Add pepper if desired. If mixture isn't creamy, add more avocado.