Avocado Coleslaw is made with fresh avocado for a light, fresh, summer side.
Summer is coming to an end but there are still a few BBQ days ahead of us. Labor Day is just around the corner and MG and I are planning to have a few friends over. A few nice steaks, some roasted vegetables, and one of my newest summer favorites, Avocado Coleslaw!
Now, if Labor Day is on it’s way that means it is the end of August, and the end of the month means…another Monthly Ingredient Challenge! For those of you who haven’t been around for one before, the Monthly Ingredients Challenge is a group of creative bloggers who once a month pick an ingredient and have to make a dish that makes it the star of the dish. This month’s ingredient was chosen by Roxanne from The Honeycomb Home, and it is Avocado.
For those of you following along from home here is a look at our Monthly Ingredient Challenge recipes so far:
January- Cilantro – Chimichurri Sauce
February- Apples – Caramel Apple Cupcakes
March- Peanut Butter – Chocolate Peanut Butter Cookie Cups
April- Bacon – BLT Bacon Cups
May – Lemon – Lemon Honey Cupcakes
June – Coconut – Coconut Cake
July – Cream Cheese – Chorizo and Cheese Stuffed Mushrooms
Avocado coleslaw is light, and creamy and so much fresher tasting than the usual coleslaw. It is made with a simple, ripe, avocado mashed with some sour cream, lime juice, and salt, then stirred into a cabbage coleslaw mix. Sometimes I make the coleslaw myself, cutting up the cabbage into thin pieces, but when I want to save time, or have to make a lot at once, I just buy a bag of coleslaw mix at the store.
It is so simple but full of so much flavor. I like a lot of lime in mine to give it a really bright and summery taste. I made it most recently for our 4th of July party and my mom gave me a look when I said that I was making it, but she was pleasantly surprised. Another avocado convert!
- 1 bag Coleslaw mix
- 2 Ripe Avocado
- 1/2 c Sour Cream
- 3-4 Tbsp Lime Juice more to taste
- 1/2 tsp salt
Mash avocado with sour cream, lime juice and salt.
Stir mixture into coleslaw.
Keep refrigerated until you are ready to serve.
Here is a tip, avocado turns brown quickly when exposed to air. Make sure to cover your coleslaw with plastic wrapped pressed down onto the surface of the coleslaw. That will keep air out and stop it from turning brown.
Now let’s see what everyone else made this month: