Amy-There are so many variations to coleslaw. Sister and I love to experiment and come up with different dressings for slaw. I was preparing for a Mexican fiesta and wanted to have slaw to put on the fish tacos and steak fajitas. I had some avocado and thought that would make a great dressing for the slaw. I googled avocado slaw to see if anyone else had this same idea, and they most certainly had. I studied several different recipes and came up with my own dressing. This recipe makes a heap and needs to be eaten within a couple of days of being made. So, I would recommend making half the recipe if you are not feeding a heap of people.

Creamy Green Goodness Coleslaw (made with avocado)
What you need-

1 avocado, ripe
1 tablespoon honey
1 1/2 tablespoons lime juice
3 tablespoons oil
1 tablespoon rice vinegar
1/4 cup cilantro, chopped
Salt and pepper to taste
16 oz bag coleslaw
8 oz tomato trinity, combo of bell pepper, tomato and onion (found in produce section of grocery)

What to do-
Get you a medium bowl out to make the dressing in. Grip the avocado with your hand. Cut around the avocado lengthwise. Open the avocado so that you can see the pit. With your knife gently tap the pit until knife is stuck in the pit. Twist the knife until the pit comes out. Be super sonic careful doing this and don’t cut yourself. You can also use a spoon and scoop the pit out. Now that you have the pit removed, make 4-5 cuts lengthwise. Then make 4-5 cuts in the other direction in a crisscross pattern. Use a spoon and scoop avocado out of the peeling into the bowl. Mash avocado using a fork or masher. Add the honey, lime juice, oil, vinegar, cilantro, salt and pepper. I like my dressing a little on the sweet side. If you don’t add a little honey at a time and give it a taste. Get you a large mixing bowl out and add your coleslaw and tomato trinity. Toss with desired amount of dressing and season with additional salt and pepper if needed.