Avocado-Lime Slaw

As an Amazon Associate, we may earn commissions from qualifying purchases from Amazon.com.

A good side-dish should complement the main dish, but also be good enough to stand on its own.

We love homemade coleslaw, without a doubt. It really is the quintessential warm-weather side-dish. There is something even more refreshing when you mix in fresh avocado and vibrant citrus such as fresh lime. It’s also an amazing topping to our famous mahi-mahi tacos!

An oval white serving bowl filled with avocado-lime slaw with a gold spoon inserted on the side and a lime wedge on the other side.

How To Make Avocado-Lime Slaw

This slaw could not be easier to prepare.

And the dressing is so good you can use it on a nice green salad, too.


We use our food processor to bring the dressing together, but a hand-mixer, or even a masher (for the avocado) and a wooden spoon will get you a creamy texture, too.

Going with fresh ingredients will produce the most vibrant taste and texture for the dressing.

EXPERT TIP: We love using freshly squeezed lime juice for our Avocado-Lime Slaw. You can certainly purchase good-quality bottled lime juice, but we find that freshly squeezed adds even more flavor and is very affordable. Just squeeze (cut-side up) directly into the bowl of your food processor.

A person squeezing a cut lime into a food processor filled with avocado, mayonnaise, and cilantro.

The Perfect Dressing for Slaw and More

We are just crazy about anything with avocado. From homemade guacamole to Grilled Shrimp Salad with Corn & Avocado.

Avocados also are loaded with great nutritional benefits.

And the cool creamy texture of the puréed avocado is the perfect match against the peppers, cilantro, and fresh lime juice.

A bowl of a food processor that is filled with puréed avocado-lime dressing.

This slaw is such a wonderful twist on basic coleslaw.

EXPER TIP: We like using one fresh jalapeno that we have diced and removed all seeds. This will make a dressing that has just a slight little kick to it, not overly spicy at all. For more spice, leave some of the seeds in from the fresh peppers, or use more than 1 pepper. We also have used chopped pickled jalapenos, too, and really loved it. If going this route, we recommend about 3 tablespoons of chopped pickled (nacho-style) peppers.

So refreshingly delicious!

A person in a pink shirt standing behind a white serving bowl filled with avocado-lime slaw with two wooden spoons inserted in it.

When To Serve Avocado-Lime Slaw

We must say that this slaw is a wonderful side dish for any BBQ or summertime gathering.

But as mentioned, the dressing makes a spectacular salad dressing that’s great for entertaining, too.

And did we mention our mahi-mahi tacos? This slaw was made for these tacos!

Mahi Mahi tacos in a taco rack on a wooden table.

For added ease, the dressing can be made several days in advance and kept in an air-tight container in the fridge.

We also grab a bag of packaged slaw-mix from the produce section of our supermarket which makes assembling the dish a snap.

Every time we serve this slaw, folks ALWAYS want the recipe. It’s really that good!

An oval white serving bowl filled with avocado-lime slaw with a gold spoon inserted on the side and a lime wedge on the other side.

Ready to make the best slaw this side of the Rio Grande? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoona and hashtag #HowToFeedaLoon!

An oval white serving bowl filled with avocado-lime slaw with a gold spoon inserted on the side and a lime wedge on the other side.

Avocado-Lime Slaw

Avocado-Lime Slaw is such a vibrant and refreshing alternative to traditional coleslaw. We use fresh ingredients for maximum flavor, but use bagged slaw mix for the cabbage. Easy and so very delicious!
5 from 6 votes
Print Pin Rate
Course: Side Dish
Cuisine: American / Mexican
Keyword: avocado and lime dressing, how to make slaw dressing
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6
Calories: 199kcal


  • Food processor


  • ½ cup mayonnaise
  • 1 avocado pit and skin removed, sliced in half
  • ½ cup cilantro roughly chopped
  • 2 cloves garlic minced
  • 3 tbsp lime juice fresh
  • 1 jalapeno seeded and finely chopped
  • ½ tsp Kosher salt
  • ¼ tsp black pepper freshly ground
  • 12 oz slaw mix


  • In a food processor, add mayonnaise, avocado, cilantro, garlic, lime juice, jalapeno, salt, and pepper. Pulse until completely blended and smooth.
  • Place the slaw mix in a large bowl and spoon the dressing over the top. Use two large spoons to toss the slaw until fully mixed.
  • Serve at once, or cover and place in the fridge for up to 24 hours.



If you don't have a food processor, you can use a hand mixer to make the dressing.  You can also mash the avocado with a couple of forks, and then stir all the other ingredients into it until smooth, about 3 to 4 minutes. 
We sometimes used pickled jalapenos in place of the fresh. These are nacho-style peppers and are delicious.  We usually do about 3 tbsp of chopped pickled peppers.  This will be less spicy than fresh peppers. 
The dressing is wonderful on salads and sandwiches, too.   It can be kept in an air-tight container in the fridge for up to 1 week. 
If your slaw mix has a bag of coleslaw dressing, save it for another use (or give it to the neighbors).   
If using fresh cabbage, core the center, and then cut into thin slices.   Place in a colander and sprinkle salt all over the cabbage.  Let rest (in the sink) for 20 to 30 minutes.  Rinse the salt off, and then dry the cabbage with a paper towel. 
If not serving the mixed slaw immediately, cover and place in the fridge for up to 24 hours.  Just before serving, add another tsp of lime juice and toss.  Let sit at room temp for about 30 minutes.  


Calories: 199kcal | Carbohydrates: 7g | Protein: 2g | Fat: 14g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 326mg | Potassium: 289mg | Fiber: 4g | Sugar: 3g | Vitamin A: 236IU | Vitamin C: 30mg | Calcium: 33mg | Iron: 1mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!


    • Hi Peggy! Woo hoo! It’s pretty amazing, and something different, right? Thank you so so much for sharing and for the GREAT review! That honestly means so much to us! xoxo Kris & Wesley

  • 5 stars
    We put this avocado coleslaw on pulled pork, and it was excellent! I made the dressing and salted the cabbage the day before, left them separately covered in the fridge and then mixed them up before serving. There was just enough ‘kick’ to make it interesting and even our young grands had seconds. Thanks for making me look good!

    • Hi Holly! YES!!! We’ve never tried this slaw on pulled pork but it sounds amazing! So so glad you had such great success and thank you so much for letting us know and for the GREAT review. That means the world to us! All the best, Kris & Wesley

  • Just curious is the finished product suppose to be kinda thick or creamy? I tried to cut the recipe in half and it turned out a little thick. Very delicious!

    • Hi there! Yes, it is a bit on the thick side. We find it clings nicely to the slaw with that consistency. We’re so happy you enjoyed the slaw and thanks so much for letting us know! Stay in touch! Best, Kris & Wesley

  • Made this one for my wife (@dust4brains) and she loved it! I, personally, do not like avocado but this has me rethinking that view. I’m also thinking this might make a very nice add to a fish taco (which is going to happen this weekend.)

    Thanks Loons!

    • Hi Stephen! We are so so happy you and your wife loved the avocado-lime slaw! We love it so much, too! And speaking of fish tacos, be sure to check our our Mahi Mahi Tacos…they are one of our most popular recipes on the blog, and we really think you both will like them a lot. Thanks again: Here’s the link to the mahi mahi tacos: Mahi Mahi Tacos

  • This is interesting. I’m a “semi”-chefess….Studied at the FRENCH CULINARY INSTITUTE for special “CHEF WEEK-ENDS” once a year. I am always seeking creative ways to bump up my skills. Your recipes take me to another level. Thanks and keep it up. (Last night I made Fiore de Zucchini stuffed with goat cheese and proscuitto…Beer batter and fried….How’m I doing?

    • You’re doing amazing, Sharyn!! All sounds exquisite and is making us hungry!! We are so happy you are enjoying our recipes and sounds like you are a rock star in the kitchen!! Keep it up and please stay in touch!! All the very best, Kris & Wesley

  • 5 stars
    Hey guys. Made this tonight and it was amazing and so easy. Loved the kick of jalapeño and the creamy avocado. I plan on making this again and again. Thanks!

    • Hi Cindy! Woo hoo!!! So so so happy you loved the slaw! And thank you so very much for letting us know and for the awesome review! That honestly always means just so much to us!!! All the best, Kris & Wesley

  • 5 stars
    Omg, guys! You outdid yourselves on this one. I knew when I got the email I would have to try it. Hate to admit, but I don’t like cilantro, so I subbed fresh basil. It was yummy!

    • HI Diana!! Basil is a GREAT substitute for cilantro and we are so so so happy you loved the slaw!! Woo hoo!! And thank you for letting us know and for the fabulous review! That means the world to us!! All the best, Kris & Wesley

    • Hi Pamela! AWESEOME!! Your addition of hatch chilies sounds amazing!!! Thanks so much for letting us know and for the awesome review. That means the world to us!!! All the best, Kris & Wesley

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating