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

Prep Time: 20 minutes

Cook Time: 5 minutes

25 minutes

Yield: 5-6 servings

Southwestern Cole Slaw with Avocado Dressing and Pepitas

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

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.
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).
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.

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