Summertime Sesame-Avocado Coleslaw
As my friend Jordan says: ABC. Always Be Cabbaging.
Let’s talk summer cookouts. Let’s talk sides. Let’s talk COLESLAW. I love any and all cabbage-based salads and slaws. I could eat a whole head of cabbage to myself if I put my mind/stomach to it. Maybe this is thanks to my Austrian/Hungarian heritage.
Needless to say, I make a lot of slaws. I get requests for this particular slaw all summer long. Make it for your friends and you will, too.
This coleslaw is so much better than anything you’d buy at a grocery store. It’s not creamy or heavy. It’s light and bright with a bit of umami flair. It’s healthy, it’s inexpensive (important when you’re making slaw for like 40 drunk & hungry people), and it comes together in seriously five minutes. And it’s full of avocado. That’s the real game-changer right there. If there’s one thing I love more than cabbage, it’s avocado.
Best Ever (!) Summertime Sesame-Avocado Coleslaw
The below recipe makes enough for about 4-6 servings, multiply as necessary. I usually find myself making huge batches of this for parties, potlucks, etc.
Slaw:
2 cups shredded cabbage
4 cups broccoli slaw (mix of julienned carrots, broccoli stalks, little broccoli heads)
1/4 red onion, very thinly sliced
2 stalks green onion, thinly sliced
1 large, ripe avocado, cut into small-ish chunks
3/4 cup sunflower seeds, roughly chopped cashews, peanuts, and/or almonds
Dressing:
1/8 cup sesame oil
1/2 cup rice vinegar
2 tablespoons fish sauce
1 tablespoon soy sauce or tamari
1 tablespoon sesame seeds
juice from one lime
cracked black pepper to taste
red chili flakes, to taste (add sparingly, you can toss more in later)
Shake the dressing ingredients together in a mason jar or other shaker until combined. Give it a taste and add more chili flakes, soy sauce etc. until the flavor balance is to your liking. The dressing should be light, acidic, toasty (thanks to the sesame elements) and the perfect mix of sweet/salty. Never oily or overpowering!
Then, grab a big bowl and gently toss everything from the slaw ingredients together with your dressing! That’s it. You can make the dressing a day or so ahead of time then toss the slaw before you’re taking it to your BBQ or wherever. The coleslaw is sturdy and won’t get soggy easily, so feel free to make a few hours ahead and let the flavors marinate. ABC, my friends!