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Fresh Keto Dairy-Free Coleslaw Recipe with Creamy Avocado Mayo

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A fresh, keto-friendly, and dairy-free coleslaw featuring a creamy avocado mayo dressing. Crisp shredded cabbage and carrot combine with a tangy, smooth avocado dressing for a healthy and satisfying side dish.

Ingredients

Scale
  • 4 cups green cabbage, finely shredded (about 300g)
  • 1 cup red cabbage, finely shredded (about 75g)
  • 1 medium carrot, grated
  • 2 tablespoons fresh parsley, chopped (optional)
  • 1 medium ripe avocado
  • 2 tablespoons lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt, or to taste
  • Freshly ground black pepper, to taste
  • 1–2 tablespoons water, to thin dressing as needed

Instructions

  1. Rinse the green and red cabbage thoroughly. Use a sharp knife or mandoline to shred the cabbage finely into thin, even strands.
  2. Peel and grate the carrot, then chop the parsley if using. Toss all the veggies together in a large bowl.
  3. Cut the avocado in half, remove the pit, and scoop the flesh into a blender or food processor.
  4. Add lemon juice, olive oil, Dijon mustard, apple cider vinegar, garlic powder, sea salt, and black pepper to the blender.
  5. Blend until smooth, stopping occasionally to scrape down the sides.
  6. If the dressing is too thick, add water one tablespoon at a time until it reaches a creamy, pourable texture.
  7. Pour the avocado mayo dressing over the shredded vegetables.
  8. Using a large spoon or spatula, gently toss everything to coat evenly.
  9. Optionally, let the coleslaw rest in the fridge for 10 to 15 minutes before serving to allow flavors to meld.

Notes

If you don’t have a blender, mash the avocado by hand with a fork and whisk the other dressing ingredients vigorously; the texture will be chunkier but still delicious. Use ripe but firm avocados for best flavor and texture. Serve chilled and avoid overmixing to keep cabbage crisp. Dressing can be made a day ahead and mixed with cabbage just before serving. Store leftovers in an airtight container in the fridge for up to 2 days. Stir before serving to refresh the avocado dressing color.

Nutrition

Keywords: keto, dairy-free, coleslaw, avocado mayo, healthy side, low carb, vegan, gluten-free

Find it online: https://coracooks.com/fresh-keto-dairy-free-coleslaw-recipe-with-creamy-avocado-mayo-easy-and-healthy/