Low Carb Red Cabbage & Avocado Slaw

Red Cabbage & Avocado Slaw

Hearty red cabbage, rich avocado and zingy lime combine pleasingly in this colorful side dish, and you can whip it up in a snap. This Mexican-flavored slaw goes great with just about any protein source –  from sausages and steak to grilled shrimp and baked fish.

Pay attention to the big fiber content, which comes both from the avocado and the red cabbage.

(1 votes, average: 5.00 out of 5)
Red Cabbage & Avocado Slaw


  • 8oz red cabbage
  • 1 avocado
  • 1oz onion
  • ½ bunch cilantro
  • Dressing:
  • 3 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • juice of 1 lime
  • 1 clove garlic
  • 1 teaspoon salt
  • fresh black pepper


  1. Slice onion and red cabbage very thin. Combine.
  2. Roughly chop cilantro.
  3. Prepare the dressing: mix mayo, sour cream and lime juice. Season with salt and black pepper.
  4. Mince, grate, zest or puree 1 clove of garlic. Add to dressing.
  5. Thinly slice avocado.
  6. Combine all and toss thoroughly.

Yield: 4 small side portions

Food energy: 182 kcal

Total fat: 16g

Carbohydrate: 10.2g

Protein per serving: 1.4g

Total dietary fiber: 4.6g

Ross Wollen
Ross Wollen

Ross Wollen is a chef and writer based in Maine's Midcoast region. Before moving East, Ross was a veteran of the Bay Area restaurant and artisanal food scenes; he has also worked as a food safety consultant. As executive chef of Belcampo Meat Co., Ross helped launch the bone broth craze. Since his diagnosis with Type 1 diabetes in 2017, he has focused on exploring the potential of naturally low-carb cooking. Follow Ross on Twitter: @RossWollen

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