Nutritious, light, and simple, this avocado coleslaw no-mayo recipe uses only 5 basic and wholesome ingredients and is easily customizable. It’s a tasty side salad that can be eaten in a variety of ways.
(Published Aug 20, 2022. Updated May 24, 2023.)
Why This Recipe Works
- Only requires 5 easy-to-find, wholesome ingredients
- Takes less than 10 minutes to make
- No special equipment needed
- No need to chop cabbage and carrots
- Everything but the bagel seasoning takes care of the seasoning in one step
- Customizable to suit your taste
- Versatile: can be eaten as a side, entree, or topper
- Can be made ahead of time
Ingredients and Nutrition
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 has an impressive amount of nutrients. Notably, just 1 cup delivers a little over 50% of the recommended dietary intake (RDI) for vitamin C and 85% of the RDI for vitamin K .
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. Additionally, it supports bone health.
Also known as butter fruit, avocados are nutritious and widely known for their substantial amount of monounsaturated fat–a healthy type of fat that can help reduce bad cholesterol which can lower the risk for heart disease and stroke .
Avocados also contain lutein and zeaxanthin, types of carotenoids that help protect the eyes. What’s more, they contain 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. In addition, calcium supports blood circulation, the nervous system, and heart function.
When it comes to crafting salad dressings, I have a strong preference for using plain Greek yogurt instead of mayo. Not only does it lend a lighter touch, but it also boasts a significantly lower sodium content overall.
The chart below compares the calorie and sodium content in a 100-gram (about half a cup) serving of plain Greek yogurt and mayonnaise, according to the U.S. Department of Agriculture . This is about the amount used in this recipe.
|Calories||Sodium in milligrams|
|Non-fat Greek yogurt||59||36|
|Low-fat Greek yogurt||73||34|
|Whole-milk Greek yogurt||94||34|
In small quantities, the bright and zingy flavors of lemon enhance other dishes from soups to desserts to salads like this avocado coleslaw.
Did you know that one lemon contains about 50% of the RDI for vitamin C .
When I make recipes like this that call for half a lemon, I squeeze the juice of the other lemon half into my water or tea. Otherwise, if I store it in the fridge, it may just sit there for days!
Everything but the bagel seasoning
EBTB seasoning effortlessly enhances any dish with its harmonious blend of dried garlic, dried onion, poppy seeds, sesame seeds, and salt. Sprinkle it onto your culinary creations to elevate the flavor in one step.
Customize and elevate your avocado coleslaw recipe by adding any of the following 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
1. Mix avocado and Greek yogurt
Firstly, start with scooping the avocados out of their skin. To effortlessly cut an avocado, slice it lengthwise until you hit the seed, then twist the halves apart. Then scoop the seed out with a spoon.
Another easy way to cut avocados is to cut in quarters lengthwise, going around the seed, then scooping out the slices.
Place the avocados in a large-sized bowl and mash them avocados with a fork. Then add the Greek yogurt and combine.
You may also use a food processor or a blender if you have those appliances.
I prefer to use a fork and bowl because it’s less clean up and takes less space in my dishwasher. Additionally, I use the same bowl to store the finished avocado coleslaw in the fridge. But do whatever works 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. Stir to combine.
I prefer a creamy and thick texture for avocado coleslaw because I add it to sandwiches and don’t want my bread to get too soggy.
If you want a thinner consistency to the dressing, add a tablespoon of olive oil or water at a time and combine well until you get the desired consistency.
3. Add the coleslaw now or later
You can stop at this point and add the coleslaw later right before serving or consuming. This prevents the coleslaw from wilting as much as possible, especially if you’ve made the dressing on the thinner side.
Or you can add the coleslaw right after combining the dressing ingredients. Stir gently until well combined.
Feel free to explore and fine-tune the seasoning and flavors according to your taste by referring to the notes on the recipe card.
Lastly, top with optional ingredients like chopped fresh parsley or chopped jalapeno.
This versatile avocado coleslaw can be savored as a delightful side dish or creatively incorporated into various other dishes. For inspiring serving suggestions, continue reading the FAQ section below!
How to prevent avocado coleslaw from browning
I recommend eating avocado coleslaw immediately after making it. It will turn brown in the fridge because of the avocado. But this is a natural browning process that occurs after avocado is exposed to oxygen. It’s not a sign of spoilage.
The browning process doesn’t bother me. But if you want to prevent this from happening, firstly store the avocado coleslaw in an airtight container. Before you place the lid, brush the surface with some lemon or lime juice. This helps slow down the oxidation or browning.
If you don’t want to deal with any browning leftovers and preventing that from happening, again eat your avocado coleslaw immediately. And if you don’t want leftovers, then scale down the recipe.
Frequently Asked Questions
– Serve as a side salad
– Add to a salad entree bowl with other veggies and protein – chicken, shredded pork, beans or chickpeas, or whole cuts.
– Use as a filling for sandwiches, sliders, and wraps.
– Add to tacos along with chopped cilantro, chopped avocado and other fixings of your choice.
– 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). Nonetheless, 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 you have on hand, too. Start with basic salt and pepper and add other seasonings to your taste. Consider taco seasoning with coleslaw in tacos or enchiladas. Alternatively, 5 spice blend with green onions and cilantro would also 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. Cabbage and carrots are pretty sturdy. However, to prevent the slaw from wilting as much as possible, you may keep the avocado and yogurt mixture separate from the vegetables.
For more ways to use plain Greek yogurt, check out these ideas and recipes:
- How to Make Plain Greek Yogurt Taste Good
- Easy Potato Chickpea Salad with Yogurt Dressing
- Air Fryer Salmon Bites 3 Ingredients + Avocado Dipping Sauce
- Creamy Tuna Salad Recipe without Mayo
- Quick Canned Salmon Salad no Mayo
Avocado Coleslaw with 5 Ingredients
- 1 knife
- 1 fork
- 1 large bowl or food storage container
- 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
- 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 bowl and combine with the avocado and yogurt mixture. You can stop here if you want to keep the dressing separate from the coleslaw and eat later. This keeps the coleslaw from wilting, especially if the dressing is on the thinner side. Or you can go ahead and combine the coleslaw now with the dressing.
- Taste and adjust the seasoning and flavors as needed (see notes).
- To add more flavor overall, add more everything but the bagel seasoning or other spices of your choice.
- 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.
3 thoughts on “Avocado Coleslaw 5 Ingredient Basic Recipe No Mayo”
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.
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!
This is so nutritious, I love avocado, I will try this recipe.
You are so creative.