Fiesta Slaw with Avocado Lime Dressing
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Fiesta Slaw with Avocado Lime Dressing
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This makes a total of 6 servings of Fiesta Slaw with Avocado Lime Dressing. Each serving comes out to be 365.5 Calories, 37.37g Fat, 4.49g Net Carbs, and 5.1g Protein.
*If using a raw egg makes you uncomfortable, substitute with 1 cup Avocado Mayonnaise (or traditional mayonnaise) and omit oil. Keep in mind; this will change the fat content but not the carbohydrates and the dressing will be much thicker so thin with a bit of water if you’d like. If you have difficulty finding avocado oil, a mild olive oil will also work.
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Ingredients
The Slaw
- ½ cabbage medium
- ½ cup red cabbage shredded
- 1 red bell pepper large
The Dressing
- 1 egg large
- 1 cup avocado oil
- lime juice juice of ½ lime
- 1 clove garlic minced
- ½ teaspoon chili powder
- ½ teaspoon cumin
- 1 tablespoon cilantro plus more to garnish, finely chopped
- 1 teaspoon salt
Instructions
The Slaw
- Cut the cabbage into thin strip or shred. Do the same for purple cabbage unless using pre-cut.
- Cut the red bell pepper from end to end and remove stem and seeds. Slice or julienne the strips to desired thickness.
- Combine the vegetables in a large bowl refrigerate while you prepare the dressing.
The Dressing
- Add egg and oil into a tall, narrow jar or blender cup.
- Slowly pour in lime juice, allowing the liquids to naturally settle.
- Add chopped cilantro and spices to the blender cup or jar.
- If using a stick blender (also known as immersion blender), begin by inserting the base into the bottom of the cup and turn on high. Keep the blade at the bottom of the cup and move back and forth gently. Once the mixture is well blended, slowly pull the base up and down until creamy.
- Pour the dressing over the salad and toss gently. Top with fresh cilantro.
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