Creamy Cabbage Slaw for Tacos
How to make cabbage coleslaw for tacos
Yield: 4 cups
Equipment
- Food processor
Materials
- 1 medium avocado
- 1/2 cup cilantro
- 3 cloves garlic minced
- 3 tbsp fresh lime juice
- 1/2 cup plain yogurt 5-10% fat content or Greek
- 3 tbsp olive oil extra virgin
- 1/2 tsp salt
- 1/4 red cabbage sliced thin
- 1/4 green cabbage sliced thin
- 1/3 cup carrots grated
Instructions
- Cut avocado in half. Remove the pit and scoop out the insides of the avocado. Place the insides of the avocado in a food processor.
- Add cilantro, garlic, lime juice, yogurt, olive oil, and salt to the food processor.
- Pulse only for 1 second at a time. Pulse until the avocado lime crema sauce comes together. It should take about 8-12 pulses before the avocado lime crema sauce is ready.
- Prepare cabbage and add to a large bowl. Add carrots and mix until evenly distributed.
- Take a few spoonful's of your cabbage mixture for your tacos - 1/3 cup for each taco approximately.
- Add a couple of spoonful's of avocado lime crema sauce to the cabbage. Mix until the sauce coats all of the pieces of cabbage.
- You cabbage slaw is all ready to use in your tacos.
Notes
Keep your avocado lime crema sauce in the fridge for up to 3 days.
Only add your avocado crema sauce to your cabbage right before using on your tacos. Otherwise the coleslaw will be a bit damp and will lose its crunch.