This crunchy Mexican Coleslaw salad is tossed in oil free flavorful creamy dressing. It’s healthy and satisfying along with being vegan and gluten free. It’s perfect for potlucks or BBQs.
Course Salad, Side Dish
Cuisine American, Dutch, fusion, Mexican
Keyword How to make Mexican Colelsaw, Mexican Coleslaw, Mexican Coleslaw recipe
In a blender combine all the dressing ingredients (except salt) and blend it until smooth and creamy. Spoon it out in a bowl and stir in salt. Keep it aside.
In a salad bowl combine all the salad ingredients (except avocado).
Now, fold in the dressing into the salad vegetables and toss the salad well.
Lastly, gently mix in avocado making sure avocado does not break.
Serve immediately.
Notes
This salad tastes best when served immediately.
If possible, let the dressing sit for 5-10 minutes for all the flavors to blend well into each other.
The dressing can be made ahead of time and stored in the refrigerator in a glass container for about a week.
I have provided step wise images above in the post for your reference.