Go Back
+ servings
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

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
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!
Print Recipe


  • 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