Memorial Day BBQ Side Dish: Avocado Coleslaw

Meg Dixon

An easy, 5-minute prep, no-cook, side dish
Photo byMichelle Gilbert

Here is the thing about me and cooking: I like the theory of creating dishes more than the idea of actually getting my hands dirty in the task at hand. Maybe I’m having a lazy streak? Today, I wanted something for lunch and I didn’t want to put in a lot of effort. I have been making coleslaw for a while now, but today I realized that I also had an avocado that needed a use.


  • 1/2 cup (minimum) Mayo
  • 1 Avocado
  • 1 bag of cabbage slaw
  • 1 tablespoon white vinegar


  • large bowl
  • a small bowl for sauce making
  • a potato smasher or a large spoon to use for avocado smashing
  • a tablespoon


  1. Empty the bag of cabbage slaw into a large bowl. I usually need a bowl that is one size bigger than I realize I need.
  2. Cut open the avocado, remove the seed, remove the skin, and place the avocado in the small bowl. Use the potato smasher to smash the avocado into a paste.
  3. Add at least 1/2 cup of mayo to the small bowl Add more as desired
  4. Add one tablespoon of white vinegar to the small bowl.
  5. Mix the ingredients into a sauce
  6. Scoop the sauce into the large bowl and mix with cabbage.

Cover the bowl with a lid, foil, or plastic wrap. It will keep in the fridge for up to four days. The sauce has a sweetness I didn't expect. If you need something to bring to a barbeque cookout this weekend, I would suggest this as an easy time-saving pick. Enjoy!

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I am a writer and a librarian living in the Chicago suburbs. I write about vegetarian food, spiritual topics, crystals, pets, books, home & living, and libraries. I wrote for my college newspaper starting in 2005 and started freelance writing in 2008. I've been at it ever since.

Libertyville, IL

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