Lime Ranch Slaw
This fresh, delicious slaw combines my favorite ranch dressing with fresh lime, crunchy carrots and cabbage, and avocado. Should you wish, add some corn for additional crunch and flavor, but leave that out if you are eating Whole30 or Paleo. Hope you enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes of cooling
- Total Time: 25 minutes
- Yield: 6-8 servings 1x
- Category: Main Dish
- Diet: Gluten Free
Ingredients
1 (14 ounce) bag of fresh coleslaw mix (the bag with shredded cabbage and carrots)
1/2 cup pico de gallo (you can find premade in almost every grocery store near the salad mixes)
1/2 tsp salt
1/4 tsp pepper
1 or 2 fresh ripe large avocado, diced – start with 1 and see if you want more
3/4 cup Paleo Homemade Ranch Dressing
Juice of 1 fresh lime
1/2 cup corn that has been cooked and cooled
Instructions
- To prepare the slaw, cook your corn by your preferred method and then cool it down. Slice the avocado into small chunks. Cut your lime in half.
- In a medium bowl, mix the slaw mix, pico de gallo, salt, pepper, ranch, corn, and ranch dressing. Stir well. Squeeze lime onto the mixture and stir again. Fold in the diced avocado last so as not to smush it too much.
- Chill in the fridge for about 15 minutes before serving to allow the flavors to develop a bit and for the slaw to chill again.
- Serve on its own as a side or mix directly into a taco salad or taco bowl. I really like to make taco meat using my homemade gluten free taco seasoning, some white or brown rice, and mix the slaw into a taco bowl. Sooo good!
Notes
Unfortunately, the avocado in this doesn’t save very well, so this dish is best made no more than 30 minutes before serving.