Slaw w/light vegan dressing
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.