This avocado coleslaw was inspired by a restaurant near my apartment in the Upper East Side. Being in quarantine for the past few months has allowed us to check out pretty much every restaurant in the Upper East side and are slowly branching out to the rest of Manhattan.
I am going to be very honest with you, I hate coleslaw. I have never enjoyed it with anything and hate it as a side, but this coleslaw is REALLY good. It makes you forget that you are even eating coleslaw. Maybe it’s the abundance of avocado in it and everyone loves avocado, right?! This avocado coleslaw is also extremely light and refreshing to eat, which makes it the perfect side as we wait out the rest of summer and for fall to come.
Is this Avocado Coleslaw hard to make?
The best thing about this Avocado Coleslaw is that it only takes six ingredients to make. All you need is red cabbage, avocado, corn, cilantro, salt, and miracle whip. You combine all the ingredients in a bowl and toss it lightly until everything is well combined and then you serve!
Do you have to use miracle whip?
My wife is a HUGE fan of miracle whip. She loves it way more than mayonnaise which is why I used it for this recipe. Now with that being said, you can use mayonnaise, but I would add some tanginess to the dish by adding some fresh lemon or lime juice.
How do I prevent the avocado from going brown?
There are many different methods out there to prevent the avocado from turning brown, but these two are my favorite and are the easiest in my opinion. First, you can cover the bowl with plastic wrap prior to placing the lid on the bowl before storing it. The second method is done by just dropping one of the avocado pits into the bowl prior to covering it and placing it in the fridge.
Do not forget to let me know what you thin in the comments below and rate the recipe!
Ingredients
- 2 cups Red Cabbage Chopped
- 1 cup Hass Avocado diced
- 1 cup Corn Fresh corn is best
- ¼ cup Cilantro chopped
- 1 tbsp Miracle whip
- 1 tsp Salt
