Want to enjoy the crisp taste of cabbage without the mayo? Try this flavorful 10-minute Whole30 and vegan Avocado Lime No Mayo Coleslaw that tastes creamy and crunchy, and it’s the perfect side dish to eat with your favorite foods.
This quick and easy Mexican style coleslaw has been our go-to side dish lately with grilled meats, tacos, and more. I actually created it when I ready to make a delicious coleslaw, but had run out of mayo. I had to improvise and decided to use blended avocado to add creaminess to the dressing instead of mayo, and the result was just fantastic!
What Is Coleslaw?
Coleslaw is a type of salad that consists of two primary ingredients, shredded cabbage and shredded carrots. When you’re preparing this no mayo coleslaw, you can shred the cabbage into thin slices using a sharp knife and then shred your carrot into pieces using a food processor or a cheese grater. While traditional coleslaw often contains mayo and sugar, you can skip those ingredients and prepare this version of the side dish that is paleo, Whole30, vegan, and AIP-friendly!
Avocado Lime No Mayo Coleslaw Recipe
This Mexican style coleslaw is an easy vegan coleslaw that tastes amazing eaten right away, and even better the next day when the flavors have melded together. Although it’s a great summer side dish to eat alongside veggie burgers, grilled meats, and other various main dishes, you can prepare it whenever you want and enjoy it on its own. This refreshing side dish will leave you satisfied and the texture is just so wonderful well!
Do I Need to Use Fresh or Frozen Avocado?
I personally prefer fresh avocado. Make sure to check the avocado to ensure that it’s ripe before you add it to your blender. You can tell by pushing your thumb into the avocado. It’s ripe when you can easily make an indent. If it’s not ripe, the dressing is not going to yield that perfectly creamy texture.
Of course, if you don’t have a fresh avocado for this Mexican style coleslaw, you can use frozen avocado slices. Be sure to thaw them for at least 30 minutes before you put them in the blender with the rest of your dressing ingredients.
Can I Use Regular Table Salt?
Can I Buy a Bag of Coleslaw Mix to Use?
If you don’t feel like going through the process of cutting your cabbage and carrots into thin pieces for this avocado lime no mayo coleslaw, you can always use a bag or two of prepared coleslaw mix to use. You should have about one pound to make this easy vegan and Whole30 coleslaw.
How to Store the Avocado Lime No Mayo Coleslaw
After you’ve blended your dressing and mixed it with your shredded cabbage and carrots, you can eat it right away or store it in the fridge to eat it later. Put your mixture in a food container with a lid, seal it closed, and keep refrigerated for a maximum of three days. It tastes even better when chilled for at least 30 minutes. If you don’t have time to let it chill in the fridge, feel free to enjoy right away. It’ll still be delicious!
Can I Freeze the Coleslaw?
No, it’s not a good idea to put this avocado lime coleslaw in the freezer. When frozen, the texture of the cabbage and carrots starts to change and get soggy, making it inedible. It’s much better to just make a fresh batch whenever you feel like eating this avocado coleslaw. It will only take you just several minutes to prepare your ingredients and put this side dish together!
What to Eat With the Avocado Lime Coleslaw
You can eat the avocado lime coleslaw on its own for a healthy, quick, and simple lunch or dinner. If you want to eat it as a side dish, serve with tacos, burgers, grilled protein, or as a base for a burrito bowl. You can even use it as a topping for some of your favorite foods to add both flavor and a bit of a crunch.
If you enjoyed this Whole30 and paleo no mayo coleslaw, you might also like…
- Simple Paleo Coleslaw [VIDEO]
- Paleo Asian Coleslaw
- Creamy Cucumber Radish Salad (Paleo, Whole30, Keto)
- Refreshing Paleo Vegan Dill Cucumber Salad (Whole30 & AIP Option)
Avocado Lime No-Mayo Coleslaw (Paleo, Whole30, Low Carb, Vegan, AIP)Print Pin Rate
- 8 cups thinly sliced cabbage*
- 1 large carrot shredded
Avocado Lime Dressing
- 1 ripe avocado
- 1/2 cup cilantro
- 2 garlic cloves
- Juice of 1 lime
- 2 tbsp coconut milk
- 2 tbsp water
- 1 tbsp apple cider vinegar
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper omit for AIP
- In a large mixing bowl, combine sliced cabbage and shredded carrots.
- Add all ingredients for the avocado lime dressing in a blender and blend until creamy.
- Pour the dressing over the vegetables and toss together to mix.
- Serve immediately or place in fridge until ready to serve.
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