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Fiesta Coleslaw


Summer is just around the corner, so I thought I’d share a recipe for one of my favorite salads. Cabbage, shredded carrot, cilantro, green onion, avocado and lime are a perfect combination in my book. This salad is super easy to put together and very versatile! Use it as base for taco salad, as a side for carne asada, or toss in some black beans for a vegetarian meal.

Fiesta Coleslaw // Whole Intentions


  • 1 small head of cabbage, shredded
  • 1 carrot, shredded
  • 1 batch creamy avocado ranch dip
  • juice of 1 lime
  • 1/2 tsp. Frontier Adobo seasoning
  • salt, to taste

To garnish:

  • 1/2 cup crumbled cotija cheese
  • 1 handful chopped cilantro
  • 1 handful chopped green onion
  • chopped avocado


  • Start by making the avocado ranch dip.  Add the juice of one lime to the recipe to make it a salad dressing consistency.
  • In a large bowl, combine the shredded cabbage, shredded carrot,  dressing, and adobo seasoning.
  • Toss in cilantro, green onion, cotija cheese, and avocado.
  • Chill for at least an hour before serving to allow the cabbage to marinate.
  • Serve!

 What’s your favorite spring/summer salad? Let us know in the comments!!

Fiesta Coleslaw


Sherry is a contributing writer for Whole Intentions. She resides in Southern California with her husband of thirteen years and their two precious kiddos (& neurotic chihuahua).  She loves cooking, photography, chocolate, and British period movies.  She has been blessed to work as a hair and make-up artist for most of her married life and dreams of expanding their family through adoption someday. A decline in health and Lyme disease diagnosis for her and her son ignited a passional for natural living and holistic health.  Through lots of trial and error, and TONS of research, she has come a long way and has a passion for sharing what she has learned. She blogs about her family’s health journey, real food, holistic health, and her faith in Jesus at This House of Joy.  You can also find her on FacebookGoogle +, and Pinterest.

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