Nutritious, light, and tasty, this avocado coleslaw no-mayo recipe uses only 5 basic ingredients and is easily customizable.
Plus, it’s ready in less than 10 minutes and requires no special cooking equipment; not even chopping! Enjoy it as a side salad, entree with the addition of protein, or as a filling for sandwiches, tacos, and other dishes.
Ingredients and Nutrition
Coleslaw
Make prepping avocado coleslaw a snap and buy the bagged coleslaw. In this recipe, I use a coleslaw that has a mix of shredded cabbage and a little carrot.
If you want to add more carrots to your avocado slaw, look out for shredded carrots at your grocery store.
Cabbage delivers 28% of the daily value (DV) for vitamin C and 44% of the DV for vitamin K in just one cup.
Vitamin C is an antioxidant that helps the body heal and repair and helps absorb iron. It’s also needed to form blood vessels, collagen in the bone, and muscles.
Vitamin K plays an important role in blood clotting, which helps prevent excessive bleeding. It also supports bone health.
Avocados
Also known as butter fruit, avocados are nutritious and high in monounsaturated fat, which can lower LDL (bad) cholesterol and reduce the risk of heart disease and stroke.
Avocados also contain lutein and zeaxanthin, which protect the eyes, and folate, an essential nutrient for a healthy pregnancy.
Plain Greek yogurt
I use plain Greek yogurt made with whole milk as it lends a creamier texture and better flavor. However, you can use low-fat, too. I don’t recommend non-fat yogurt as the consistency contains more liquid and the flavor is less satisfying.
Like regular yogurt, you can find Greek yogurt in single-serving sizes or larger containers. Greek yogurt is nutrient packed with about 15-20 grams of protein in 1 cup.
Greek yogurt is also rich in calcium, an essential nutrient for bone and muscle health. Calcium also supports blood circulation, the nervous system, and heart function.
I prefer using plain Greek yogurt instead of mayo for salad dressings. It lends a lighter touch and boasts a significantly lower sodium content overall.
Lemon
In small quantities, the bright and zingy flavors of lemon enhance other dishes from soups to desserts to salads like this avocado coleslaw.
When using half a lemon like in this recipe, I squeeze the other half into my water or tea to avoid it sitting in the fridge.
Everything but the bagel seasoning
EBTB seasoning effortlessly enhances any dish with its blend of dried garlic, dried onion, poppy seeds, sesame seeds, and salt. Sprinkle it onto other foods like salads, soups, and eggs to elevate the flavor in one step.
Optional ingredients
Elevate your avocado coleslaw by adding any of these optional ingredients:
- Chopped parsley or cilantro
- Sliced radishes
- Chopped nuts like toasted almonds or walnuts
- A splash of apple cider vinegar or a dollop of Dijon mustard for a tangy twist
- Chopped jalapeno
- Chopped green onions or chives
- Diced mango or pineapple for a hint of sweetness
Steps
1. Mix avocado and Greek yogurt
Start by scooping the avocados out of their skin. To cut an avocado, slice it lengthwise until you reach the seed, then twist the halves apart and scoop out the seed with a spoon.
Alternatively, you can cut the avocado into quarters around the seed and scoop out the slices.
Place the avocados in a large bowl and mash them with a fork, then mix in the Greek yogurt.
You can also use a food processor or blender, but I prefer using a fork for easier cleanup and storage, as I use the same bowl for the finished coleslaw. Do whatever works best for you!
2. Mix in everything but the bagel seasoning and lemon juice
Next, add everything but the bagel seasoning and the juice of half a lemon to the avocado and Greek yogurt mixture, stirring to combine.
I prefer a creamy texture for avocado coleslaw to prevent my bread or tortilla from getting soggy. If you like a thinner dressing, add a tablespoon of olive oil or water at a time until you reach your desired consistency.
3. Add the coleslaw now or later
You can either add the coleslaw later to prevent wilting or mix it in right after combining the dressing ingredients. Adjust the seasoning to your taste using the notes on the recipe card.
Top with optional ingredients like chopped fresh parsley or jalapeño. This versatile avocado coleslaw can be enjoyed as a side dish or added to other dishes. Check the FAQ section below for serving suggestions.
How to prevent avocado coleslaw from browning
I recommend eating avocado coleslaw immediately, as it can turn brown in the fridge due to oxidation, though this isn’t a sign of spoilage.
Store it in an airtight container and brush the surface with lemon or lime juice before sealing it to avoid browning. Consider scaling down the recipe to avoid storing leftovers.
Frequently Asked Questions
– Serve as a side salad
– Add to a salad entree bowl with other veggies and protein like chicken, shredded pork, or beans
– Use as a filling for sandwiches, sliders, and wraps
– Add to tacos along with chopped cilantro and onions
– Use as a topping on burritos bowls and enchiladas
Customize this basic avocado coleslaw recipe to suit your taste. You can swap out the ingredients for other variations.
The recipe uses a cabbage and carrots combo (mostly cabbage). But you can make this recipe with broccoli slaw or radicchio slaw. As another option, add more carrots; look out for pre-shredded or matchstick carrots.
Everything but the bagel seasoning is a great all-purpose blend, but you could use other seasonings. Start with basic salt and pepper and add other seasonings to your taste. Consider taco seasoning if you’re adding the coleslaw to tacos or enchiladas. Alternatively, 5 spice blend with green onions and cilantro would work great with a coleslaw and noodle bowl.
Swap out plain Greek yogurt for dairy-free yogurt if you have a dairy allergy or intolerance.
Use lime in place of lemon. If you don’t have lemon or lime, add a little splash of vinegar for acidity.
Store avocado coleslaw in an airtight container in the fridge for up to 3 days. To minimize wilting, keep the avocado and yogurt mixture separate from the vegetables. Cabbage and carrots are quite sturdy though, so they should hold up well.
Avocado Coleslaw with 5 Ingredients
Equipment
- 1 knife
- 1 fork
- 1 large bowl or food storage container
Ingredients
- 14 ounce bag of coleslaw
- 2 small avocados
- ½ cup plain Greek yogurt
- 1½ tablespoon everything but the bagel seasoning
- juice of half a lemon
- optional: chopped fresh parsley or cilantro; chopped green onions; chopped seeded jalapeno
Instructions
- In a large bowl, mash the avocados with a fork.
- Add plain Greek yogurt to the bowl and mix with avocado.
- Add everything but the bagel seasoning and juice of half a lemon to the avocado and yogurt mixture, and mix well.
- If you prefer to keep the coleslaw fresh, you can store the dressing separately until ready to serve. This helps prevent wilting, especially if the dressing is thin.
- Alternatively, combine the coleslaw with the dressing now if you’re ready to serve.
- Taste and adjust the seasoning and flavors as needed (see notes).
Notes
- To add more flavor overall, add more everything but the bagel seasoning or other spices.
- For more acidity, add more lemon juice.
- To make the avocado yogurt mixture more of a dressing texture, add about a tablespoon of olive oil or water at a time until you reach the desired consistency. Use a whisk or fork to mix.
Tried this recipe? What variations or adaptations did you make? Share in the comments.
This is fantastic! I would never have considered making coleslaw like this, but this is now my favorite coleslaw I have ever made. All my kids liked it, too, and coleslaw isn’t exactly their favorite thing to eat.
Hi Astrid,
Glad to hear you all enjoyed this. I’m a big fan of using plain yogurt in place of Mayo. It’s so nutrient packed and much less in calories. I just posted a potato chickpea salad using Greek yogurt, too. Cheers!
Johna
This is so nutritious, I love avocado, I will try this recipe.
You are so creative.