Recipes, Responsible Living

Lionheads’ Dill Avocado Coleslaw

I’ve never been a fan of coleslaw, mainly because of the mayo or Miracle whip used in most recipes, but I love the veggies in it. Here is a recipe I crafted that creates a light but creamy slaw (and it’s vegan!). The avocado provides a creamy texture – no oil required. I hope you like it:)

Serves:  4-6     Prep Time: 15 minutes

Gluten-free, Vegan, Soy-Free


1 ripe avocado

¾ cup pickle juice

2 tbsp dried dill (or use fresh)

3 tbsp lemon juice

1 small red cabbage, sliced thinly

1 small green cabbage, sliced thinly

4 carrots, grated (I hate grating so I used my food processor instead)


  1. Peel avocado and remove the pit. Put the avocado, pickle juice, lemon juice, and dill in a food processor. Process until smooth and creamy.
  2. Pour about half of the dressing onto the veggies and mix well. Chill for about 30 minutes.
  3. Remove from fridge and pour the rest of the dressing onto the slaw and mix well. Serve


  1. When I made this the first time, I made the mistake of pouring all of the dressing onto the slaw and it turned out really dry after removing it from the fridge. I really recommend following the instructions above.