This Creamy Coleslaw with Avocado Dressing is a delicious addition to a picnic or any summertime meal. Adding sesame or shelled sunflower seeds as a garnish gives an extra satisfying crunch and a good dose of vitamin E, known to reduce internal inflammation.
¼ head purple cabbage (see options)
¼ head green cabbage (see options)
2 medium carrots, shredded
2 green onions, sliced
1 beet, shredded (optional)
1 ½ tablespoons freshly squeezed lemon juice
½ ripe avocado, peeled and pitted
½ clove garlic
½ cup vegan mayonnaise
¼ cup to 6 tablespoons sesame seeds or shelled raw sunflower seeds
Place lemon juice in the blender.
Slice avocado into the blender. Add garlic and mayonnaise and blend on high speed for 1 minute, or until smooth.
Thinly slice purple and green cabbage into a large bowl using a mandoline, or sharp knife.
Add carrots, onions, and beet (if using).
Add ½ cup of the dressing and toss well to mix. Add more dressing, if necessary, by the tablespoon until coleslaw is creamy.
Taste and add salt if required.