Avo coleslaw

Avo coleslaw

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  • 6
  • Easy
  • Meat-free
  • 40 minutes
  • Woolworths Ken Forrester Viognier

This tasty avo coleslaw is easy to prepare in advance. Prep the veggies and keep them in a covered container in the fridge, or top with a damp tea towel to prevent them from drying out.


  • 2 baby white cabbages
  • 3 large carrots
  • 2 kohlrabi
  • 2 jalapeños
  • 30 g coriander
  • pickled red onions, for serving
  • For the dressing:
  • 3 avocados
  • 2 discs feta
  • 1⁄2 clove garlic, crushed
  • 1 lemon, juiced
  • 3 T olive oil
  • sea salt, to taste
  • freshly ground black pepper, to taste

Cooking Instructions

1. Thinly slice the cabbage into rounds using a sharp knife. Slice the carrots julienne and shave the kohlrabi using a vegetable peeler, skin and all.

2. Slice the jalapeños into rounds and roughly chop the coriander. Place into a large serving bowl and set aside.

3. To make the dressing, place all the ingredients, except 1 disc feta, into a jug and blend until smooth using a hand blender. Check the seasoning, then crumble the remaining feta into the dressing. Fold the dressing into the vegetables and serve.

Find more braai recipes here. 

Photograph: Sadiqah Assur-Ismail
Production: Hannah Lewry
Food Assistants: Claire-Ellen van Rooyen and Ellen Scwerdtfeger

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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