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Avocado Crema Slaw with Corn and cilantro

Avocado Crema Slaw with Corn and Cilantro

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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Salad, Side Dish
Cuisine Latin American, Mexican
Servings 6

Equipment

  • Blender or food processor Essential for whipping the avocado crema into a smooth, dreamy dressing. A high-speed blender makes it silkier, but any food processor will do.
  • Large Mixing Bowl For tossing all the slaw ingredients together without spills.
  • Chef’s knife & cutting board Sharp enough to make quick work of your cabbage and herbs.
  • Grill or Grill Pan (Optional) If you’re charring fresh corn, a grill adds amazing flavor.
  • Mandoline Slicer (Optional) Helpful for slicing cabbage and onion thinly and evenly.
  • Tongs or Salad Servers For gently mixing the slaw.

Ingredients
  

For the Avocado Crema

  • 1 large ripe avocado
  • 1/2 cup sour cream or Greek yogurt for a lighter option
  • Juice of 2 limes
  • 1 clove garlic minced
  • 1/2 teaspoon ground cumin
  • Salt to taste
  • 2 tablespoons olive oil
  • 1 small jalapeño seeds removed (optional, for a spicy kick)
  • 1/2 cup fresh cilantro leaves

For the Slaw

  • 4 cups finely shredded green cabbage about half a medium head
  • 2 cups shredded red cabbage for color and crunch
  • 1 cup corn kernels fresh, grilled, or thawed from frozen
  • 1/2 small red onion thinly sliced
  • 1/4 cup chopped fresh cilantro
  • 1 carrot julienned or shredded (optional, adds a sweet crunch)
  • Salt and freshly ground black pepper to taste

Instructions
 

Make the Avocado Crema

  1. In a blender or food processor, combine the avocado, sour cream, lime juice, garlic, cumin, olive oil, jalapeño (if using), and cilantro. Blend until smooth and creamy. Season with salt to taste. The consistency should be pourable but rich—add a splash of water if it’s too thick.

Prepare the Slaw Base

  1. In a large mixing bowl, combine the shredded green and red cabbage, grilled corn kernels, red onion, cilantro, and carrot (if using). For a flavor upgrade, lightly char the corn on a grill or over a gas flame before slicing off the kernels.

Combine and Toss

  1. Pour the avocado crema over the slaw mixture. Use tongs or salad servers to gently toss until everything is well coated. Taste and adjust salt and pepper as needed.

Chill and Serve

  1. Let the slaw rest in the fridge for at least 15 minutes before serving to allow flavors to meld. It can be made up to 4 hours in advance and still retain its texture.