Avocado Summer Slaw is so much better than any store bought, dripping with mayonnaise, too-sweet shredded cabbage and carrots. Can you tell I’m not slaw’s biggest fan? I have learned that slaw can be so much more than what I grew up with, and can even be something craveworthy. This avocado summer slaw right here is exactly how it sounds. Summery with it’s bright, fresh vegetables and light dressing. It still gets creamy, too, with the addition of a diced avocado. If you want it more creamy, you can smash the avocado or whisk it into the dressing.
Serve this slaw alongside all your favorite summer dishes like burgers, pulled pork, salmon, or anything you’ll be throwing on the grill in the coming months.
We had our Family Dinner Book Club dinner which included salt-crusted salmon on top of this avocado summer slaw for dinner. I shredded the leftover salmon, mixed it with the leftover slaw, and it became a pretty healthy salad for lunch the next day.
You can make this a few days ahead of time and store it in the refrigerator in an air-tight container. The cucumbers will give off some liquid, but you can just drain that off right before serving. Alternatively, you can toss the shredded cucumbers alone with kosher salt in a fine mesh strainer set over a bowl. Let this mixture sit for about an hour to release some of the liquid and then mix it into the slaw.
What do you think about slaw? Love it or hate it? What do you serve it with?
- 1 small head cabbage
- 3 persian cucumbers
- 2 carrots
- 2 scallions
- 1 avocado
- 2 tablespoons neutral oil
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- freshly crushed black pepper, to taste
- Grate the cabbage, cucumbers, and carrots into a large mixing bowl. Finely chop the scallions, dice the avocados, and add them to the bowl.
- In a small bowl, whisk together the oil, lime juice, honey, salt, and pepper.
- Pour the dressing over the slaw and toss to combine well. Refrigerate until ready to serve.