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.


  • 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
  1. Put avocado, sour cream, mayo, garlic. lime juice, ranch mix, and salt and pepper in a blender and blend until smooth. Set aside.
  2. Cut half of cabbage in half and slice quarters carefully with a mandolin into a bowl. Save other half for next day.
  3. 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.

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