In a large mixing bowl, combine the cabbage, carrots, purple onion, jalapeño, and ¼ cup cilantro. Gently toss until evenly mixed.
In a food processor, add the avocado, apple cider vinegar, juice of one lime, sour cream, and garlic.
Pulse on puree mode until smooth and fully combined. Stop occasionally to scrape down the sides so everything blends evenly.
If the mixture is too thick, add a little more lime juice, a small amount at a time, until you reach your desired consistency.
Tip: Aim for a texture that’s creamy but still pourable—not too thick, not too runny.
Slowly pour the avocado crema into the coleslaw mixture, adding a little at a time while gently tossing. Continue until everything is evenly coated.
Cover and refrigerate until ready to serve. Give it one final toss before serving.
