• Prepare the Vegetables: Thinly slice the green and red cabbage using a sharp chef's knife or a food processor with a slicing attachment. Chop cilantro and slice green onion. Transfer it to a bowl.

  Make the Acovado Dressing.

  Combine: Pour the dressing over the shredded vegetables. Mix it well to ensure an even coating.

  Chill: Let the coleslaw sit in the refrigerator for at least a few hours before serving. This allows the flavors to blend.

Avocado Dressing

• Cut your avocado in half, remove the pit, and scoop into your blender.

  Squeeze the juice of one lime over the avocado. Pro tip: Roll the lime on the counter before cutting it to get the most juice.

  Toss in garlic.

  Grab a handful of fresh cilantro, stems and all, and add it to the mix. If you’re a cilantro hater (it’s okay; we can still be friends), you can use parsley instead.

  Pour in the avocado or olive oil.

  Season with sea salt to taste. Blend until smooth and creamy.

  If you want to add some kick to the dressing, add some fresh jalapeno or cayenne pepper.