How to make Mexican Coleslaw

BY FOODACIOUSLY

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This Mexican salad pairs the crunchiness of cabbage and red peppers with the creaminess of mashed avocados.

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Quick and easy to make, it's perfect for stuffing tacos and tortilla wraps.

quick
allergyfree
vegan
lowcalorie
lowfat
lowcarbs
Step 1

Shred the cabbage, slice the onions and peppers, julienne the carrots, and chop the coriander.

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Step 2

Blitz the avocado with lime juice, maple syrup, and a pinch of salt until creamy.

Step 3

Toss the vegetables with the avocado mash and serve with sliced jalapeños.

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