Put a twist on your classic coleslaw and use a tangy, no-mayo avocado dressing! It’s naturally paleo, gluten-free, vegan, and with no sacrifice of flavor!
After a couple of weeks away from my kitchen and my typical blogging schedule, it feels really nice to be back and setting into my bed after a wonderful day of cooking to review photos and write! I returned home on Thursday evening and got to spend a quick 24 hours with my little brother who was in town from spring break. We went to Sugarfish for sushi with the family. Whenever I go there it just validates that it’s the best sushi that I’ve ever had. On Saturday morning, I went for a long beach bike ride with the parents and after a kale salad at Thyme, I spent the rest of the afternoon putting together a meal for ourselves and our neighbors!
One of the pieces of the menu was this Avocado Slaw. I know I’ve mentioned here before how much I love coleslaw – so many good crunchy textures and usually paired with an awesome dressing. Most coleslaws are either mayo-based or vinegar-based, but what about making one that is avocado based?! I used to think that using avocado in dressing was a “waste” of avocado, because I would want the avocado to stand alone. But I had been wanting to prove myself wrong, and I had been wanting to make a creative salad. Since my sailing trip, I have just been craving fresh vegetables like CRAZY.
I prefer cooking over baking because you can experiment and taste test throughout the process. With baking, you stick something in the oven and fingers crossed it puffs up like you want or crisps up like the photos. But with cooking – and making this dressing – it was a fun experimentation! I knew that with the avocado, I needed some tang – so into the food processor went white wine vinegar and lime. And a little dijon for complexity. And salt and pepper, of course! When I mixed up the salad together, it needed some sweetness so the addition of raisins was great.
I actually recommend letting this salad sit for a bit before serving, just so everything can “marinate” and the flavors can infuse the cabbage and the raisins. And the avocado dressing doesn’t turn brown (like guacamole!) because there is a lot of lime in the dressing. We were huge fans of this, and I can’t wait to recreate for BBQs this summer and hold up in to-go lunches. On another note – I’m putting the “Sunday Set Ups” weekly post on hold for the time being. I’ve been traveling every week for work, and I feel like a fraud talking about food that will last throughout the week when I really only cook for myself Friday-Sunday and I currently don’t cook for leftovers. Just keeping you in the loop where my head is at!
- For the slaw:
- ½ head of purple cabbage, shredded
- ½ head of green cabbage, shredded
- 2 cups julienned carrots
- ½ cup raisins
- For the dressing:
- 2 ripe avocados
- Juice of two limes
- 1 tbsp dijon mustard
- 2 tbsp white wine vinegar
- Salt and pepper
- Put the ingredients for the dressing in a food processor, and pulse until very smooth. The consistency should be very creamy, but not liquid-y
- Toss the cabbages, carrots, and raisins together in a large mixing bowl
- Pour the avocado dressing over the vegetables, and mix well
- Serve immediately, or store in the fridge until ready. The avocado dressing won't turn brown, because of the lime juice!