As the summer heat settles in, you know BBQs are just around the corner. Nutrition Expert Lauren Collins shares her healthy spin on a classic: cole slaw!

By replacing the standard mayonnaise with avocado, find out how she revamps this creamy side dish into a yummy creation that will cool down any hot summer day!



Yield: 8 – 10 Servings

  • 1 – medium size Carrot, grated or chopped.
  • 1 – medium bell pepper- chopped
  • 1/2 – cup of Pickles, chopped ( or Sweet Pickle Relish)
  • 1/2 – cup of smashed avocado
  • 3 – tbsp. of honey
  • 1 – teaspoon of Vinegar
  • 1/2 – teaspoon of Black Pepper
  • 1/2 – teaspoon of Salt feeling like a fiesta?

Add lime juice, red pepper, & fresh cilantro!


Prep Time: 20 minutes

Total Time: 20 minutes

Peel away outer layers of cabbage, rinse under cool running water. Slice the stem end off of the cabbage. Place cabbage on end, cut in half, then cut each half into quarters. Grate the cabbage quarters, chopping any larger leftover pieces.

Grate the carrot! Finely chop the pickles and the bell pepper.

In a large mixing bowl, add the cabbage, carrots, pickles, avocado, and honey.

Gently stir the ingredients until fairly well mixed. Add black pepper, salt, and vinegar. Stir the ingredients again until mixed well. Serve and Enjoy!

This cole slaw contains avocado and should be kept cool at all times to prevent increase discoloration. Refrigerate any leftovers and use within 1-2 days.

Lauren Collins, RD is an Indianapolis-based private practice Registered Dietitian whose goal is to help others find a healthy relationship with food.  She focuses on her love of food on guiding people to renovate their plate in an enjoyable and healthier way. Find out more at Renovate Your Plate!

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