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

Sea salt

Garnish (optional)

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.


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