It’s Secret Recipe Club time. Due to a goof up on my part, I’m posting a week late. But it’s all for the good. You see, last weekend, I was at Eat Write Retreat, a food blogging conference in Philadelphia. I came home with a couple of bags of avocados thanks to California Avocados, one of the sponsors. So now my mission was to get rid of those avocados before they went bad.
Originally, I was going to do one of the Indian inspired dishes from my assigned blog, Mostly Food & Crafts like Tandoori Chicken and Cucumber Raita or Chicken Shwarma or maybe something Greek like Homemade Falafels and Tzatziki. Danielle had so many wonderful recipes, it was hard to pick one! Then I decided to search Mostly Food & Crafts for avocados and found Avocado Coleslaw, a recipe invented by her husband.
I thought it would be a perfect side salad to bring to picnics, pool parties, and barbecues. But I also wondered if I could jazz it up a bit. I added a bit of dill to one trial batch, which was nice. But then I thought, why not try some of the wasabi mayonnaise I had leftover from making Wasabi Deviled Eggs a while back to another batch?
Well, this was an instant hit with my daughter, Lucie, who doesn’t like coleslaw, but who loves all things wasabi. I thought Wasabi Avocado Coleslaw would be a wonderful dish to bring to sushi night or to serve with stir fry or anytime you’re having anything Asian inspired. It would also be delicious on fish tacos!
This coleslaw recipe is naturally gluten free. Just make sure that the wasabi mayonnaise brand you’re using is gluten free. (I used Trader Joe’s.)
The amount of wasabi mayonnaise used is totally up to you. I used half regular lite mayo to half wasabi mayo. You may want to increase or decrease the wasabi mayo depending on your personal taste. Also, if you can’t find wasabi mayonnaise, take regular mayonnaise and add wasabi paste to it a quarter teaspoon at a time. It’s powerful stuff, so adjust for taste as you go. If you’re vegan, use a vegan mayo and make your own wasabi mayonnaise with wasabi paste or powder. (I assume that the powdered stuff is vegan if the paste isn’t.)
I also added a bit of lime juice to keep the avocado nice and green. Finally, I hand cut my cabbage since I wanted to use organic cabbage. To save time, you can use precut coleslaw mix. That probably has some shredded carrots and red cabbage in it, but I don’t see it being a problem.
- 1/2 head of cabbage, shredded
- 1 shallot, thinly sliced
- 2 avocados, peeled and sliced
- 1/4 cup lite mayonnaise
- 1/4 cup wasabi mayonnaise
- 1 tablespoon lime juice
- 3/4 cup roughly chopped cilantro
- Salt and pepper, to taste
- Combine all ingredients in a large serving bowl. Stir until ingredients are thoroughly mixed.
- Refrigerate until time to serve.
- Serving size: 3/4 cup