Creamy Avocado Slaw

Steps

1. 1

   Make the creamy dressing

   • In a medium bowl, whisk together the mayonnaise, sour cream, freshly squeezed lime juice, minced garlic, and ground cumin (if using).
   • Continue whisking until the mixture is smooth and completely blended with no streaks of mayo.
   • Season with salt and pepper to taste.
   • The dressing should taste tangy and garlicky with a hint of warm cumin.
   • Set aside while you prepare the vegetables.

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   Ready when: Dressing is smooth and creamy with no streaks

   Tip: Don't skimp on whisking—a fully emulsified dressing coats the cabbage better

2. 2

   Shred the cabbage

   • Using a box grater, food processor with shredding blade, or a sharp knife on your cutting board, shred the green cabbage into thin, even strands about 1/8-inch (3 mm) thick.
   • Work over the cutting board to catch any juices and keep your work area tidy.
   • You should end up with about 6 cups (450 g) of finely shredded cabbage.
   • Try to keep the shreds uniform in size so the slaw has consistent texture throughout.

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   Ready when: Cabbage is finely shredded into thin, even strands

   Tip: A food processor shreds cabbage much faster than a box grater—use it if you have one

3. 3

   Slice onion and mince jalapeño

   • Using a sharp knife, slice the red onion into thin half-moons, aiming for about 1/4-inch (6 mm) thick.
   • This thickness keeps the onion raw and crisp without being overwhelming.
   • If using jalapeño, mince it finely.
   • For milder heat, remove and discard the seeds and white ribs inside; for more spice, leave them in.

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   Ready when: Red onion is thinly sliced, jalapeño is finely minced

   Tip: Slice onion just before tossing with the cabbage to keep it crisp

4. 4

   Combine cabbage with dressing

   • Place the shredded cabbage in a large bowl.
   • Pour the prepared dressing over it.
   • Using two forks or your clean hands (hands work best), toss the cabbage thoroughly, turning and mixing continuously for about 1-2 minutes.
   • Every strand should be coated with the creamy dressing—the slaw should glisten and feel moistened throughout with no dry pieces remaining.

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   Ready when: All cabbage is evenly coated and glisten with dressing

   Tip: Don't be gentle here—vigorous tossing helps distribute the dressing evenly without damaging the cabbage

5. 5

   Fold in avocado and aromatics

   • Cut each avocado in half lengthwise, twist gently to separate the two halves, and remove the pit.
   • Using a spoon, scoop the avocado flesh directly into the dressed cabbage in large, chunky pieces—don't peel it first.
   • Fold carefully with a rubber spatula, using gentle strokes to distribute the avocado without breaking it down into mashed pieces.
   • Scatter the sliced red onion and minced jalapeño over the slaw and fold gently one more time to combine, keeping everything chunky and textured.

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   Ready when: Avocado is in chunks throughout, onion and jalapeño evenly scattered

   Tip: Fold avocado in just before serving to prevent browning—don't do this step more than a few minutes ahead

6. 6

   Add cilantro, season, and serve

   • Add the fresh cilantro leaves and tender stems to the slaw.
   • Toss gently one final time with the spatula to combine, keeping the texture light and chunky.
   • Taste a forkful and adjust seasoning with additional salt, pepper, or a squeeze of fresh lime juice as needed.
   • Serve immediately while everything is crisp and fresh.
   • The slaw is best enjoyed within 2 hours of assembly to prevent the avocado from browning and to maintain the crispness of the raw vegetables.

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   Ready when: Cilantro is evenly distributed and slaw is fully seasoned

   Tip: Taste before serving—raw cabbage slaw needs bolder seasoning than you might expect