Creamy California avocado, crunchy vegetables and fresh herbs combine in this flavorful, colorful coleslaw. This simple slaw recipe is an excellent source of Vitamins A (30% DV) and C (160% DV), and good way to add Potassium and Fiber to your diet, plus the delicious Thai-inspired dressing is oil-free!
California Avocado Thai Coleslaw
Total Time: 15 min
Prep Time: |
Vitamin A 1606 IU, Vitamin C 95 mg, Calcium 65 mg, Iron 1.3 mg, Vitamin D 0 IU, Folate 116 mcg, Omega 3 Fatty Acid 0.09.
% Daily Value:* Vitamin A 30%%, Vitamin C 160%, Calcium 6%, Iron 8%
IngredientsSlaw 1 small head of Asian cabbage (about 4 cups), finely chopped 1/4 head red cabbage (about 2 cups), finely chopped 1/4 cup fresh mint, chopped 1/4 cup fresh cilantro, chopped 1 red or orange bell pepper, thinly sliced 1 ripe, Fresh California Avocado, peeled and cut into chunks or slices 1/4 roasted peanuts, crushed Dressing 2 limes, juiced 1 Tbsp. fish sauce or may substitute 1/2 Tbsp. salt 1 Tbsp. sugar or agave nectar
- Prep all your produce ingredients and place everything except the avocado, peanuts and dressing into a large bowl. (The goal is to add the avocado and peanuts last so they don’t fall to the bottom of the bowl when tossed.)
- Whisk the dressing ingredients together in a small bowl and set aside.
- Now add the avocado and the dressing to the rest of the ingredients. Lightly toss. Sprinkle with crushed peanuts and serve promptly. Serving Suggestions: Serve as a side salad, or top with a few slices of chicken or steak and make it a main dish.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados