Simple Slaw with Avocado Dressing

At the Armstrong house we mayonnaise. We don’t like mayonnaise!

I’ve always wanted to eat cole slaw; it looks so fresh and appealing, but the heaping blobs of mayo just make me curl up my lips and skip by it.

But recently we went to a wedding where they served BBQ with a nice, light tangy slaw that didn’t have a speck of mayo-it was perfect. Then I watched the Next Foodnetwork Star and one of the contestants substituted avocado for mayo. Genius! Our love for avocados is equal to our hate for mayo! I don’t know the exact recipe the girl used, but here’s what I came up with. It’s tangy and creamy paired perfectly with the crunchy cabbage.

Even if mayonnaise is your favorite food in the whole world, you should still try this. It is light and delicious.


2 cups of purple cabbage chopped (a premixed bag would work great too)

3 scallions chopped

1 bag package of ramen noodles (don’t use the seasoning!!!)

half of one large avocado

2 tablespoons vegetable oil

1 tablespoon white wine vinegar

the juice of one lime

salt to taste


Combine the chopped cabbage, chopped scallions, and crunched up ramen in a bowl, sprinkle with some salt.

In your food processor or blender, add the avocado, oil, vinegar, and lime juice. Pulse to mix-it will be kind of thick (actually similar to the consistency of mayo, but so much better!!). Add salt to taste.

We served ours with grilled (of course) kabobs and bread. Yum!

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