Farm Report

Coleslaw with Avocado and Cumin

Makes 6 to 8 servings


  • 1 package (16 oz.) coleslaw mix
  • 1/2 C thinly sliced or finely chopped red onion
  • 1 tsp. ground cumin
  • 1/2 C ranch salad dressing
  • 1 ripe avocado, peeled and cubed (about 1 cup cubes)
  • Creole seasoning or salt
  • Black pepper
  • 2 T chopped fresh cilantro


  1. Place coleslaw mix and onion in a serving bowl and stir to combine. Stir cumin into the salad dressing. Pour the dressing over the slaw, tossing to coat it well. Fold in the avocado cubes and season with Creole seasoning and pepper to taste. Wipe the rim of the bowl clean with a paper towel and sprinkle cilantro on top of the slaw. Serve the slaw at once or cover the bowl with plastic wrap and refrigerate up to 24 hours.

Approximate values per serving: 168 calories, 15 g fat, 3 mg cholesterol, 3 g protein, 9 g carbohydrates, 4 g fiber, 240 mg sodium, 75 percent calories from fat.


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