Cabbage is underrated. And so is coleslaw. I think raw cabbage is in my top five favorite sides. Dressing up thinly sliced cabbage is so easy and rewarding. You can ditch the bagged versions and the sugar-filled deli coleslaw and make your own. This recipe is quick and easy and can go with fried foods or burgers. A perfect summer side.
If you have avocados that are going to over ripen soon, this recipe is a great way to save them. No food waste on my watch.
INGREDIENTS
- 1 medium avocado
- 1/2 head green cabbage
- 1/4 cup sour cream
- 1/4 cup mayo
- 2-4 whole garlic cloves
- 1 tbsp ranch dressing mix powder
- 1/2 lime (juiced)
- salt and pepper to taste
- Put avocado, sour cream, mayo, garlic. lime juice, ranch mix, and salt and pepper in a blender and blend until smooth. Set aside.
- Cut half of cabbage in half and slice quarters carefully with a mandolin into a bowl. Save other half for next day.
- Scoop half of the avocado ranch dressing into the shredded cabbage and mix. Garnish with cracked black pepper and pickled onions. Serve immediately. Save rest of dressing for next day.
