Fiesta Slaw with Avocado Lime Dressing

Whether its barbecue or snow season, coleslaw is always a staple for an easy salad or side item. Traditional coleslaw is made with sugar, vinegar, and loads of veggies. Though it could be fairly low in calories, it could also pack a whopping 20 or more carbs per ½ cup serving!

This fresh low-carb take on a family favorite combines the powerful flavors of cilantro, avocado oil, and lime with a hearty, fiber-packed cabbage mix. The dressing is a variation of homemade mayonnaise using a whole raw egg, thinned out with avocado oil and lime juice to make a full fat dressing with notes of cumin and a kick of chili powder!

If raw egg makes you a little uneasy, check the notes for a mayonnaise variation!

Yields 6 servings of Fiesta Slaw with Avocado Lime Dressing

The Preparation

Slaw:

• 1/2 medium green cabbage
• 1/2 cup red cabbage, shredded
• 1 medium red bell pepper

Dressing:

• 1 large egg, see note*
• 1 cup avocado oil, or avocado mayonnaise if not using raw egg
• 1/2 medium lime, juiced
• 1 teaspoon fresh garlic, minced
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1 teaspoon salt
• 1 tablespoon fresh cilantro, chopped

The Execution

The Slaw

1. Cut the cabbage into thin strip or shred. Do the same for purple cabbage unless using pre-cut.

2. Cut the red bell pepper from end to end and remove stem and seeds. Slice or julienne the strips to desired thickness.

3. Combine the vegetables in a large bowl refrigerate while you prepare the dressing.

The Dressing

1. Add egg and oil into a tall, narrow jar or blender cup.

2. Slowly pour in lime juice, allowing the liquids to naturally settle.

3. Add chopped cilantro and spices to the blender cup or jar.

4. If using a stick blender (also known as immersion blender), begin by inserting the base into the bottom of the cup and turn on high. Keep the blade at the bottom of the cup and move back and forth gently. Once the mixture is well blended, slowly pull the base up and down until creamy.

5. Pour the dressing over the salad and toss gently. Top with fresh cilantro.

This makes a total of 6 servings of Fiesta Slaw with Avocado Lime Dressing. Each serving comes out to be 364 calories, 37.3g fats, 4.3g net carbs, and 2.4g protein.

Fiesta Slaw with Avocado Lime Dressing

This makes a total of 6 servings of Fiesta Slaw with Avocado Lime Dressing. Each serving comes out to be 364 calories, 37.3g fats, 4.3g net carbs, and 2.4g protein.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings 6 servings

Calories 364 kcal

Ingredients

  

1x2x3x

Slaw:

• ½ medium green cabbage
• ½ cup red cabbage shredded
• 1 medium red bell pepper

Dressing:

• 1 large egg see note*
• 1 cup avocado oil or avocado mayonnaise if not using raw egg
• ½ medium lime juiced
• 1 teaspoon fresh garlic minced
• ½ teaspoon chili powder
• ½ teaspoon cumin
• 1 teaspoon salt
• 1 tablespoon fresh cilantro chopped

Instructions

 

• Shred the cabbage or cut into thin strips. Do the same for the red cabbage, unless using pre-shredded.
• Cut the top and bottom off the red pepper and remove the stem and seeds. Slice or julienne the strips to desired thickness.
• Combine the vegetables in a large bowl and refrigerate while preparing the dressing.
• Crack the egg and pour the oil into a tall, narrow jar or blender cup. Add the lime juice, garlic, chili powder, cumin, salt, and coriander, reserving some of the leaves for garnish.
• Blend the mixture on high speed using an immersion blender. Keep the blade at the bottom of the cup, moving it back and forth gently. Once the mixture is well blended, slowly pull the base up and down until the mixture becomes creamy.
• Pour the dressing over the salad and toss gently. Garnish with the remaining cilantro and serve.

Nutrition

Calories: 364kcalProtein: 2.4gFat: 37.3g

Keyword dairy-free, salad, vegetarian