Avocado coleslaw

Avocado coleslaw

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  • 2
  • Easy
  • Carb Conscious Health conscious
  • 15 minutes
  • 5 minutes
  • Nederburg Winemasters Reserve Grenache 2010


  • 2 gammon steaks, sliced into cubes
  • 2 small cabbages, thinly sliced
  • 1 avocado, peeled, stoned and cut into chunks
  • 100 g pecan nuts, roughly chopped and toasted
  • 70 g Gorgonzola
  • Basil, to garnish
  • For the aïoli:
  • 2 free-range egg yolks
  • 2 cloves garlic, crushed
  • 1 t Dijon mustard
  • Sea salt and freshly ground black pepper, to taste
  • 1 T vinegar
  • ½ cup olive oil
  • ½ cup sunflower oil
  • Lemon juice to taste

Cooking Instructions

Fry the gammon until golden and crisp. Mix the sliced cabbage with the aïoli. Top with the avocado, nuts, Gorgonzola, crispy gammon and basil.

To make the aïoli, whisk the egg yolks with the garlic, mustard, salt and pepper and vinegar. Slowly add the oils in a steady stream, whisking continuously. Season with lemon juice and salt and pepper to taste.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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