Slaw w/light vegan dressing

vegan slaw

My husband told me he wanted a side dish of slaw with a Mexican flavor so I created this light version with healthy fats, avocado and olive oil. If you want a richer flavor, just double the recipe.


Small green cabbage, thinly sliced

1 shredded carrot

1 peeled, cored Fuji apple, sliced into thick matchsticks

1 cored and seeded, thinly sliced red bell pepper


¼ cup cilantro

2 Tablespoons olive oil

¼ ripe avocado

1 tablespoon lime juice

1 chopped, cleaned, topped, green onion

2 teaspoons coconut aminos

Few dashes of each of the following: cumin, salt, pepper, cayenne, paprika, chili pepper


Put the cabbage, carrot, apple, and red bell pepper in a large bowl. Put all the dressing ingredients in a food processor and mix until creamy. Put the dressing, it will look green, on top of the cabbage and other veggies and mix until well-coated. You can use your fingers and massage the dressing into the slaw.


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