Lemony Cabbage Avocado Slaw Recipes

CHILEAN CABBAGE AND AVOCADO SLAW

Steps:

• Place shredded cabbage in a large bowl or colander and salt generously. Tossand rub the salt into cabbage with your hands. Let sit for 1 hour or longer (refrigerate if longer than 1 hour). If cabbage tastes too salty, rinse, then squeeze out excess moisture and transfer to a dry bowl.
• Toss cabbage with half the lemon juice.
• Mash avocados in a mortar and pestle, or in a bowl using a fork, potato masher or a whisk. Add salt to taste and remaining lemon juice and mix until smooth. Scrape into the bowl with cabbage and stir together until shredded cabbage is thoroughly coated with mashed avocado. Taste and adjust salt. Add pepper if desired. If mixture isn't creamy, add more avocado.

6-INGREDIENT AVOCADO CABBAGE SLAW

Steps:

• Combine cabbage, carrot, and onion in large mixing bowl.
• In a separate bowl, mash enough avocado to make 1 cup. Add lemon juice and seasonings and mix well.
• Stir avocado mixture into cabbage mixture. Dice remaining avocado and add to slaw. Serve immediately

NAPA CABBAGE, TOMATO, AND AVOCADO SALAD

Steps:

• Whisk together lemon zest, juice, mustard, salt, and pepper in a small bowl until smooth, then add oil in a stream, whisking until emulsified.
• Tear enough cabbage leaves from ribs into bite-size pieces to measure 7 cups, reserving thick ribs and remaining leaves for another use.
• Quarter avocado lengthwise, then pit and peel. Cut into 1/2-inch pieces.
• Toss cabbage leaves, avocado, and tomatoes in a large bowl with just enough dressing to coat.

SAVOY CABBAGE AND LEMON SLAW

Steps:

• Combine cabbage and basil in large bowl.
• Whisk buttermilk, mayonnaise, grated onion, lemon juice, lemon peel and thyme in small bowl to blend. Add dressing to cabbage mixture; toss to coat. Season to taste with salt and pepper. (Can be prepared 3 hours ahead. Cover; refrigerate.)