Creamy Avocado Slaw
I love creating creamy, non-dairy sauces that taste amazing! It took me four tries to perfect this dressing, so I hope you enjoy it as much as I do. While this can be used on many salad variations, it pairs perfectly with this basic coleslaw recipe.
Even in colder weather, it’s important to continue enjoying raw foods like salads, juices and vegetable-based meals to maintain a good intake of essential nutrients and enzymes.
Prep: 20mins
Total time: 20mins
Serves: 2-4
Salad Ingredients:
1 cup (100g) of shredded white cabbage
1 cup (100g) of shredded red cabbage
2 large carrots, shredded
2 large scallions(shallots), chopped
½ red onion, diced
Handful of parsley chopped and extra for garnish
Avocado Slaw Dressing:
½ avocado
2 Tbsp. of extra-virgin olive oil
½ cup of sliced blanched almonds
½ cup of water
1 lemon, juiced (approx.. 2 Tbspn.)
1 tsp. Apple cider vinegar
1 fresh garlic clove, crushed
Sea salt and pepper to taste
Directions:
Prepare and chop salad vegetables.
Combine dressing ingredients – dress as you like (you may want more or less dressing)
Combine well together and serve along or as a side dish.
Substitutions:
Cabbage – radish, kale, spinach