This Avocado Cabbage Slaw is perfect served as a crisp side salad alongside a simple protein or tucked into tacos. It combines creamy avocado, crunchy cabbage and bright tomatoes for a flavorful, nutrient-dense dish.
Cabbage is an adaptable cruciferous vegetable used across many cuisines. It grows well in cooler seasons and stores affordably, which makes it a reliable ingredient for quick, healthy meals. Cabbage supplies vitamin C and K, several B vitamins, and minerals like potassium, magnesium and calcium. Because a little goes a long way, it’s an economical choice for family-friendly cooking.
Inexpensive Meals Made Simple
Cabbage ranks near the top for affordability when measured by price per cup. That makes it a smart option for stretching ingredients without sacrificing nutrition. Combined with pantry-friendly items like vinegar, oil and fresh herbs, cabbage provides the backbone for many inexpensive, satisfying recipes.
Keto Avocado Coleslaw
Avocado gives this slaw a silky, rich texture that complements the cabbage’s crunch. Grape tomatoes lend bursts of sweetness and color, while a simple parsley, oil and apple cider vinegar dressing ties everything together with bright acidity. The result is a slaw that feels indulgent yet remains light and nourishing.
This slaw works beautifully next to roast chicken, grilled salmon or any protein you prefer. It’s also great in tacos—just dice the tomatoes and avocados smaller so the slaw is easy to eat in a handheld wrap. Swap parsley for cilantro when using this slaw with Mexican-inspired dishes for a fresher flavor profile.
Avocado Cabbage Slaw – Low Carb, Paleo & Whole 30
Helpful Tips for this Avocado Cabbage Slaw:
- Half of a small cabbage head yields about 4 cups of shredded cabbage. A food processor produces even, thin strips quickly; if you don’t have one, use a sharp knife to finely slice the cabbage.
- Avoid pre-bagged coleslaw mixes for best texture and flavor—freshly shredding cabbage makes a noticeable difference.
- If serving as a side salad, larger chunks of avocado and tomato are pleasant. For tacos or sandwiches, dice avocado and tomato smaller so the slaw fits neatly.
- Substitute cilantro for parsley when pairing the slaw with tacos or dishes that benefit from that herb’s bright, citrusy notes.
Tools Used in This Recipe:
- Food processor — optional but speeds up shredding and gives uniform cabbage ribbons
- Sharp knife — for chopping and dicing vegetables by hand
- Avocado slicer or simple paring knife — for cutting and dicing avocados
Printable Recipe
Avocado Cabbage Slaw – Low Carb, Paleo, Whole30
Author: Anya @ Prepare & Nourish
This Avocado Cabbage Slaw can be enjoyed as a salad next to a healthy protein or in your favorite tacos. It’s rich in healthy fat, crunchy texture and plenty of fresh flavor. Naturally low carb, paleo and Whole30 friendly when made with compliant oil.
Prep Time: 20 mins | Total Time: 20 mins | Servings: 8 | Calories: 156 kcal
Ingredients
- 4 cups shredded green cabbage
- 1 cup grape tomatoes, halved
- 2 small avocados, diced
- 4 tablespoons avocado oil
- 2 tablespoons apple cider vinegar
- 3 tablespoons chopped fresh parsley
- 1 ½ teaspoons sea salt
- ½ teaspoon black pepper
Instructions
- Add freshly shredded cabbage to a medium bowl. Add halved tomatoes and diced avocados.
- In a small bowl, whisk together the oil, vinegar, chopped parsley, salt and pepper until emulsified.
- Pour the dressing over the vegetables and toss gently to combine, taking care not to mash the avocado.
- Enjoy immediately, or refrigerate for up to 1 hour to let the flavors meld. Serve chilled or at cool room temperature.
Notes
Nutrition values shown are estimates calculated by an online tool and should be used as a general guide only.
Nutrition (per serving, approximate)
Calories: 156 kcal | Carbohydrates: 7 g | Protein: 2 g | Fat: 14 g | Fiber: 5 g | Vitamin C: 22.4 mg
Keyword: 5 ingredients, budget friendly, dairy-free, keto, low-carb, paleo, Whole30, quick & easy
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