Salads and sides · Asian-inspired
Crunchy Coleslaw with Soy-Avocado Dressing
Crisp cabbage, carrots, herbs, and scallions tossed with a creamy avocado, lime, ginger, and soy dressing.
Jump to recipe20 min prep · 0 min cook
Before you start
- Keep vegetables and dressing separate until serving for maximum crunch.
- Use tamari to make the slaw gluten-free.
Complete recipe
Crunchy Coleslaw with Soy-Avocado Dressing
6 servings
Ingredients
- 5 cups finely shredded green cabbage
- 2 cups shredded red cabbage
- 2 carrots, grated
- 3 scallions, sliced
- 1/2 cup cilantro leaves
- 1 ripe avocado
- 2 tablespoons lime juice
- 1 1/2 tablespoons low-sodium soy sauce or tamari
- 1 teaspoon grated ginger
- 1 teaspoon toasted sesame oil
- 2 to 4 tablespoons water
- 2 tablespoons toasted sesame seeds
Step-by-step instructions
- Combine green cabbage, red cabbage, carrots, scallions, and cilantro in a large bowl.
- Blend avocado, lime juice, soy sauce, ginger, sesame oil, and 2 tablespoons water until smooth.
- Add water 1 tablespoon at a time until the dressing is pourable but still creamy.
- Toss the vegetables with dressing just before serving, using enough to coat without weighing down the cabbage.
- Finish with sesame seeds and additional lime to taste.
Tips for the best results
- Keep vegetables and dressing separate until serving for maximum crunch.
- Use tamari to make the slaw gluten-free.
Make ahead, storage, and leftovers
Undressed vegetables keep for 3 days. Dressing keeps refrigerated with wrap pressed to the surface for 1 day.
Frequently asked questions
Can I make it spicy?
Blend in half a jalapeño or add chili crisp at the table.
What protein goes with it?
Serve with tofu, grilled chicken, salmon, or black beans.