Red Cabbage Slaw with Creamy Avocado Dressing: Recipe Swap

avocado slaw

The recipes from our Recipe Swap never cease to surprise me. They’re always odd, or old-fashioned. Sometimes they’re just plain gross.

This month, Christianna from Burwell General Store asked a group of us to re-interpret a recipe for “Coleslaw – Oregon Style.

I was instantly intrigued by this recipe, as I am an Oregonian. And I happen to love Oregon, a lot. I assumed that an Oregon-style coleslaw would be awesome.

I was quite wrong.

When I looked closely at the recipe, I realized that this coleslaw recipe calls for exactly one cup of sugar. ONE CUP OF SUGAR FOR 2 POUNDS OF CABBAGE. That’s a lot of sugar. It just seems so un-Oregon?

So, my goal for this recipe swap was to help set the record straight. I set out to make an Oregon-style coleslaw that reflects what I know and love about Oregon. I made a coleslaw that’s healthy and light. It’s unique. It’s green (Literally green. The dressing is made out of an avocado and green onions). It doesn’t have any sugar in it whatsoever.

This is my version of Oregon-style coleslaw. If I may say so myself, I think Oregon would be proud.


(Adapted from Blackberries and Blood Oranges)

1 small head of red cabbage (or 1/2 of a large head of cabbage)
1 bunch of green onions
1 avocado
1-2 carrots, julienned
1-2 serrano chilies
1/2 cup of cilantro, roughly chopped
1/2 cup olive oil
1/4 cup red wine vinegar
1 teaspoon ground cumin
2 teaspoons lime juice
Salt & pepper, to taste
Optional: Extra avocado for garnish

In a blender or food processor, blend green onions (reserve a few to toss into the slaw), vinegar, chilies, olive oil, lime juice, cumin, avocado and half of the cilantro. Blend until the mixture is smooth and creamy. Season with salt and pepper. (The dressing will be rather thick at this point, so feel free to add extra oil, vinegar, or water until it reaches desired consistency.)

Using a knife or mandoline, slice the cabbage thinly. In a large bowl, toss the cabbage, sliced carrots, and the rest of the cilantro and green onions.

Gently toss the cabbage mixture with the avocado dressing, until coated. Chill for 15 minutes before serving. Prior to serving, squeeze a little extra fresh lime juice over the slaw.

Note: this slaw does not keep well. It is best consumed on the day you make it. However, if you have extra dressing leftover, it can be stored in a sealed jar in the fridge for a few days.


11 Responses

  1. Monique says:

    I’m a huge fan of avocados and love that you took the sugar out of this recipes. This is completely up my ally with the red cabbage too. Nice swap and I like your new blog design too!

  2. Just wanted to stop over and say thanks for trying out the slaw recipe–why a slaw recipe would ever have a bunch of sugar is beyond me! I do want to point out, though, that my blog is blackberries (instead of blueberries) and bloodoranges but thanks for the link back all the same!

  3. Cece says:

    Looks delicious!! I just might take this to that July 4th bbq! I don’t see a vinegar measurement in the ingredients list though?

  4. Glad you were able to adjust the dish to suit your tastes and congratulations on making the foodbuzz Top 9!

  5. Nish says:

    Congrats on making it to Foodbuzz’s Top 9!

  6. David says:

    This looks delicious! Two of my favourite things- slaw and avocados! I will have to make this very soon:) Great photos too!

  7. Lauren says:

    That was so mouthwatering. I just newly know that avocado well be a perfect match for this cabbage slaw. I got so excited preparing this at home. I appreciate that you share the recipe. Great thanks. :D

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