Fresh, crunchy coleslaw goes creamy and delicious with California Avocado. This coleslaw is not only tasty but packed with nutrition providing key nutrients such as 110% vitamin K of your daily needs (134 mcg), 60% DV vitamin C, 25% DV fiber.
Total Time: 10 min
Prep Time: |
Vitamin A 257 mcg ; Vitamin C 58 mg ; Calcium 94 mg ; Iron 1 mg ; Vitamin D 0 mcg ; Folate 100 mcg ; Omega 3 Fatty Acid 0.72g
% Daily Value*: Vitamin A 30%; Vitamin C 60%; Calcium 8%; Iron 6 %; Vitamin D 0%
Ingredients8 cups cabbage, shredded* (green or mixed red and green) 1 cup carrots, shredded* 1/3 cup red onion, minced 1 serrano pepper, seeded and minced, optional 1 ripe, Fresh California Avocado, seeded and peeled 1/2 cup poppy seed dressing 1 tsp. dry mustard
- Combine cabbage, carrots, onion and serrano.
- Dice half the avocado and set aside.
- Mash the remaining avocado and whisk in the dressing and dry mustard.
- Stir the dressing into the coleslaw vegetables, tossing until evenly coated.
- Gently fold in the diced avocado and serve immediately.
Serving Suggestion: Top with grilled scallops or shrimp for a main meal.
Variations: Stir in 1 cup fresh fruit, such as berries, tangerine or apple. Or stir in ½ cup crumbled crisp bacon.
Beverage Pairing: Chilled lemonade.
*Or use 1 (14-oz.) bag coleslaw.
*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