Southwestern Ranch Dressing Cole Slaw with Avocado
Crisp, colorful, and bursting with zest, this Southwestern Ranch Dressing Cole Slaw with Avocado brings a bold twist to a classic side dish. Featuring a vibrant blend of green and red cabbage, crunchy carrots, and fragrant cilantro, this slaw is tied together with a creamy homemade Southwestern ranch dressing infused with tangy lime juice, chili powder, and cumin. Chunks of ripe avocado add a luscious, buttery texture that elevates every bite. Quick to prepare and perfectly versatile, this refreshing dish pairs beautifully with tacos, sandwiches, or grilled favorites. Whether for a barbecue, picnic, or weeknight dinner, this irresistible avocado coleslaw is sure to impress your taste buds and guests alike!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 small head green cabbage
- 0.5 small head red cabbage
- 2 large carrot
- 0.5 cup (chopped) fresh cilantro
- 2 large avocado
- 2 tablespoons lime juice
- 0.5 cup mayonnaise
- 0.5 cup sour cream
- 2 tablespoons ranch seasoning mix
- 1 teaspoon chili powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 stalks (thinly sliced) green onion
Instructions
Remove the outer leaves of the green and red cabbages. Slice both cabbages thinly into shreds using a sharp knife or a mandoline slicer. Place them into a large mixing bowl.
Peel and grate the carrots, then add them to the bowl of shredded cabbage.
Add the chopped fresh cilantro and sliced green onions to the bowl. Toss to combine evenly.
In a medium bowl, prepare the Southwestern ranch dressing by whisking together the mayonnaise, sour cream, lime juice, ranch seasoning mix, chili powder, ground cumin, salt, and black pepper.
Slice the avocados in half, remove the pits, and dice the flesh into small cubes. Add the diced avocado to the dressing and gently fold it in to keep the pieces intact.
Pour the Southwestern ranch dressing over the cabbage mixture. Toss everything together until the vegetables are well coated with the dressing.
Let the cole slaw sit in the refrigerator for 15 minutes to allow the flavors to meld.
Serve chilled as a side dish or in tacos, sandwiches, or alongside grilled dishes.
Nutrition Facts
Calories |
352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 578 mg | 25% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 8.0 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 745 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
