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Chop the red and green cabbage to about 1/4"-1/2" pieces. Thinly slice green onions, chop cilantro, and chop peanuts and add to cabbage mixture. I added about 1/3 cup very thinly sliced red onion also because I only had 3 green onions.
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In a bowl or glass measuring cup, mix together rice vinegar, sweetener of your choice, sesame oil, soy sauce, and Sriracha sauce if using. Use a whisk to mix in oil until dressing is well-combined.
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When ready to serve the slaw, add dressing a little at a time, until salad seems as wet as you'd like it. (You may not need all the dressing.) Add chopped peanuts, and stir a few times until peanuts are mixed in. Taste salad for seasoning, and add salt and freshly ground black pepper as desired.
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Peel your avocado and cut into slices then cut into small cubes. Put the cubes in a dish and run cold water on them*. Add to the slaw and serve immediately.
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*Note: running cold water over the avocado will keep it from turning dark in the slaw. I do this when I add avocado to deviled eggs and the eggs do not turn dark.