Southwestern Cole Slaw with Avocado Dressing and Pepitas

A zesty cole slaw fully packed with southwest flavors! Shredded cabbage, black beans, corn, red onion, tomatoes (jalapeno optional) and toasted pepitas dressed with an avocado, lime and cilantro dressing.

Cool, crunchy, creamy and refreshing goodness.

If you dislike cole slaw – I’m sorry. In my house it reigns supreme. All year long. There’s not a week goes by that it isn’t made. It’s thee most requested side dish. For that reason I was given the task of coming up with some new recipes.

So, all is not lost if you’re a hater because the dressing by itself deserves a post. Thick and creamy with buttery avocado, buttermilk, a touch of mayo, fresh lime juice and cilantro you can dress any type of salad with it including that summer-time favorite pasta salad.

This side dish will complement burgers, ribs, meatloaf, just about anything barbecued or with a Tex-Mex flair.

Did I tell you about the avocado hater? They took one look and dug right in with gusto then went back for seconds. I love when that happens.

But you know that already.

Southwestern Cole Slaw with Avocado Dressing and Pepitas

Rating: 51

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Yield: 5-6 servings

Southwestern Cole Slaw with Avocado Dressing and Pepitas

A zesty cole slaw fully packed with southwest flavors! Shredded cabbage, black beans, corn, red onion, tomatoes (jalapeno optional) and toasted pepitas dressed with an avocado, lime and cilantro dressing.

Ingredients:

Dressing:
1 big, ripe Haas avocado, peeled and cubed
1/2 cup buttermilk
1 tablespoon mayonnaise (like Hellmann's Canola)
1 small garlic clove, chopped
2-3 tablespoons fresh lime juice
1 tablespoon white wine vinegar
2 tablespoons fresh cilantro, chopped
coarse salt and fresh black pepper
Cole Slaw:
3 heaping tablespoons pepitas (pumpkin seeds)
4-5 cups shredded cabbage (pre-bagged cole slaw mix is ok)
2/3 cup cooked corn
2/3 cup cooked black beans
1/3 cup fresh tomatoes, diced small
1/3 cup red onion, diced small
1 jalapeno, ribs and seeds removed, diced (optional)

Instructions:

  1. In the bowl of a food processor pulse avocado with buttermilk, mayo, garlic, 2 tablespoons lime juice and vinegar until combined. Stir in cilantro, season to taste with salt and pepper and additional lime juice if desired.
  2. In a small skillet over medium heat toast the pepitas about 5 minutes, stirring a few times. Chop them up or leave them whole (I left them whole).
  3. To a large mixing bowl add the cabbage, corn, black beans, tomatoes, onion, pepitas and jalapeno if using. Add 1/2 the dressing and mix, adding additional dressing as needed. Season to taste with additional salt and pepper and more chopped cilantro if desired. Refrigerate at least one hour before serving. Mix well before serving.
http://www.cinnamonspiceandeverythingnice.com/southwestern-cole-slaw-avocado-dressing-pepitas/

Comments

  1. redkathy says

    Oh yes yes and yes Reeni that dressing does sound fabulous. WE like slaw and eat it from time to time but Hubby and I love avocados. Had to add your dressing to my recipe box too.

    Last week I bought what I thought was a Florida avocado. When I got home I found a label that read SlimCado. Very disappointing avocado. Quite watery and totally lacking in flavor.

    Thanks for sharing yet another great recipe!
    redkathy recently posted..Roasted Red Pepper & White Bean Salad #SundaySupperMy Profile

  2. Jessen says

    Love this Reeni!! I had a similar idea 5 days ago, but when I went to make it I realized my Avocado was “Bad!” Brown/Black inside with a hard outside, go figure! So I ended up making an apple/bacon/Celery Coleslaw version with Dill and Buttermilk. Good to see great minds think alike, though!
    Have a Great Weekend =)

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