Let’s talk summer cookouts. Let’s talk sides. Let’s talk COLE SLAW. I love any and all cabbage-based salads and slaws. Like, looooove. I could eat a whole head of cabbage to myself if I put my mind/stomach to it. Maybe this is thanks to my Austrian/Hungarian heritage.
Or maybe it’s just because I make one of the best cole slaws ever. I want to be modest but oh well, the secret’s out, my cole slaw is the bomb! Rob’s birthday was last week and of course I made a big batch for his backyard birthday BBQ, so I figured no time like the present to unleash this recipe onto the world/internet. I get requests for this slaw all summer long. Make it for your friends and you will, too.
This cole slaw is so much better than anything you’d buy at a grocery store. It’s not creamy or heavy. It’s light and bright with a bit of an Asian flair. It’s healthy, it’s inexpensive (important when you’re making slaw for like 40 drunk & hungry people), and it comes together in seriously five minutes. And it’s full of avocado. That’s the real game changer right there. If there’s one thing I love more than cabbage, it’s AVOCADOOO.
Best Ever (!) Summertime Avocado Cole Slaw
The below recipe makes enough for about 4-6 servings, multiply as necessary. I usually find myself making huge batches of this for parties, potlucks, etc.
2 cups shredded cabbage
4 cups broccoli slaw (mix of julienned carrots, broccoli stalks, little broccoli heads)
1/4 red onion, very thinly sliced
1 large, ripe avocado, cut into small-ish chunks
3/4 cup sunflower seeds, roughly chopped cashews, and/or slivered almonds
1/8 cup sesame oil
1/2 cup rice vinegar
2 tablespoons fish sauce
1 tablespoon soy sauce or tamari
1 tablespoon sesame seeds
1 tablespoon agave syrup
juice from one lime
red chili flakes, to taste (add sparingly, you can toss more in later)
Shake the dressing ingredients together in a mason jar or other shaker until combined. Give it a taste and add more agave, chili flakes, soy sauce etc. until the flavor balance is to your liking. The dressing should be light, acidic, toasty (thanks to the sesame elements) and the perfect mix of sweet/salty. Never oily or overpowering!
Then, gently toss everything together! That’s it. You can make the dressing a day or so ahead of time then toss the slaw before you’re taking it to your BBQ or wherever. The cole slaw is sturdy and won’t get soggy easily, so feel free to make a few hours ahead and let the flavors marinate. I mean hey, Rob’s birthday party was Saturday and I ate a bit of leftover slaw for lunch today and it was still good. But like I said above, I’m also a crazy cabbage eater. No shame!