Healthy Mexican Slaw Recipe (No Mayo!)

4.89 from 9 votes

Healthy Mexican Slaw Recipe (No Mayo!)

This Mexican-inspired cabbage slaw recipe is a healthy side dish to add to your repertoire. It’s made with shredded green and purple cabbage, thinly sliced carrots and bell pepper, chopped cilantro and pepitas, and topped with a creamy dairy-free avocado dressing. This simple and fresh cabbage slaw recipe uses no mayo and takes just 20 minutes to make!

Prep Time20

Course: Salad

Keyword: Dairy-Free, gluten-free, Keto, Paleo, Vegan, Whole30

Servings:

Author: Amy Rains

Ingredients

For the dressing:

1 avocado
1 clove garlic minced
2 tbsp apple cider vinegar
1/4 cup pepitas
1 tsp cumin
1/4 cup lime juice
1/2 cup water
1 tsp kosher salt
1/4 cup fresh cilantro
1/2 cup avocado oil or olive oil

For the Mexican Slaw:

6 cups Shredded green and purple cabbage*
1 large red bell pepper sliced thinly
1/2 medium sized red onion diced
1/3 cup chopped fresh cilantro
1/2 cup pepitas
sea salt to taste

Instructions

Begin by making the dressing: place the avocado, garlic, vinegar, pepitas, cumin, lime juice, water, salt, and cilantro into a high powered blender or food processor. Begin to blend, and while the motor is running, slowly pour in the oil. If the dressing feels too thick, add additional water by the tablespoon.
Toss the salad ingredients: cabbage, red pepper, onion, cilantro, and pepitas into a large bowl. Start with one cup of the dressing, and toss in until the salad is coated. If you need more dressing, add by the tablespoon. Continue to stir and toss until well combined.
Sprinkle a little sea salt to taste and serve.

Notes

*I used a prepackaged slaw from Trader Joe's that included green cabbage, purple cabbage, and carrots. You can use prepackaged slaw, or chop half a head of green cabbage and purple cabbage in small shreds.

Nutrition