This avocado slaw makes an incredible side dish for any meal on the grill this summer — and I love eating the leftovers for a healthy lunch the next day.

From Lush Life: Food & Drinks from the Garden: “This avocado slaw has been a consistent hit at my house for years, whether it’s for a party for fifty or a regular at-home Taco Tuesday night. You can use whatever fresh radishes and cabbage you have on hand. I use a handheld mandoline to slice the carrots and radishes thinly. You can make it a few hours in advance—I even love it the next day.”

Scroll on for the recipe, and click here to read more about this summer party-worthy menu from Lush Life.

Avocado Slaw

Serves 4

This slaw has been a consistent hit at my house for years, whether it’s for a party for fifty or a regular at-home Taco Tuesday night -- and it makes great leftovers

By Valerie Rice
Prep

10 minutes

Categories

dairy-free, gluten-free, nut-free, vegan, vegetarian


Ingredients

Ingredients: 

  • 1 head napa or savoy cabbage (about 2½ pounds)

  • 3 avocados, halved, chopped on the bias

  • 2 carrots, very thinly sliced into rounds

  • 5 radishes, very thinly sliced

  • ½ cup fresh lime juice (from 4 to 5 large limes)

  • 3 tablespoons (packed) cilantro leaves

  • 1 jalapeño chile, halved, seeded, finely chopped

  • 1 teaspoon Diamond Crystal kosher salt

  • ½ teaspoon freshly ground pepper


Instructions

Cut the cabbage lengthwise in half and then cut lengthwise in half again for a total of 4 quarters. Cut out the core, then cut the cabbage into thin diagonal strips—a sort of julienne vibe. Toss cabbage in a large bowl with the remaining ingredients.

(Can be made 4 hours ahead; cover and refrigerate.)

From Lush Life: Food & Drinks from the Garden by Valerie Rice, Prospect Park Books 2021. Photo credit: Gemma and Andrew Ingalls

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