Chipotle Coleslaw

This dish is all about the creamy chipotle avocado dressing. Combine silky avocado, zesty lemon and the smoky kick of chipotle pepper. You won’t miss the mayo!

Customize the vegetable and fruit blend to make it your own. Savoy cabbage is particularly good for slaw salads. Savoy cabbage is more tender and less bitter than the green or red cabbage typically used for coleslaw. As such, there’s no need to salt it before serving it uncooked. Dice, grate, slice…it really doesn’t matter much. But, keep the produce sections thin to ease even dressing coverage. Customize the volume as you like. But, who doesn’t like having a salad ready to go in the fridge? Chop now and be veggie-ready for days!

Chipotle Coleslaw

Yield: 14 cups


  • 1 head savoy cabbage, cored and finely shredded (or 1/2 head Napa cabbage)
  • 3 or 4 carrots, shredded
  • 2 organic apples, thinly sliced
  • 1 medium red onion, thinly sliced
  • 1 cup raw cashews, finely chopped
  • 1/2 cup cilantro, italian parsley or mint, chopped (or a combination)


  • 1 large or 2 small ripe avocados (about 1 cup)
  • 4 tablespoons fresh lemon juice (about 1 medium lemon)
  • 1 teaspoons ground chipotle powder (about 1 small dried pepper)
  • 1 teaspoon raw honey or coconut sugar (optional)
  • 1 1/2 teaspoon sea salt
  • 1/8 teaspoon black pepper


  1. Place one chipotle pepper, stem and seeds removed, in a blender or coffee grinder and process until powdered. Dried chipotle peppers can be found packaged in most grocery stores.
  2. Combine all dressing ingredients in a blender and process until smooth. The dressing should have the consistency of mayonnaise. Add extra lemon juice, if needed to thin it out.
  3. In a very large bowl, combine all the vegetables, mixing well to distribute evenly.
  4. Toss the vegetable mixture with dressing, massaging the dressing into the vegetables until evenly coated.
  5. Top salad with a large handful of the chopped nuts.
  6. Garnish with more chipotle powder and chopped herbs.
  7. Add more nuts to the top of each serving.


  • Cabbage is an excellent source of antioxidants, fiber, vitamin C and vitamin K, potassium and manganese, and also contains thiamine, riboflavin, folate, calcium, iron, and magnesium. 
  • While savoy cabbage is very nutritionally dense, it lacks the sulfur compounds (and odor) that most people, who have cooked cabbage, are more than familiar with, and often dislike. However, these compounds also have cancer protection and gastrointestinal benefits.
  • Cabbage. “This vegetable has everything”

This recipe was inspired by one of my sister’s in-law’s marvelous creations. Thanks Laurie!

Originally posted on 6.24.14.

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