I’ve never been a fan of coleslaw, mainly because of the mayo or Miracle whip used in most recipes, but I love the veggies in it. Here is a recipe I crafted that creates a light but creamy slaw (and it’s vegan!). The avocado provides a creamy texture – no oil required. I hope you like it:)
Serves: 4-6 Prep Time: 15 minutes
Gluten-free, Vegan, Soy-Free
1 ripe avocado
¾ cup pickle juice
2 tbsp dried dill (or use fresh)
3 tbsp lemon juice
1 small red cabbage, sliced thinly
1 small green cabbage, sliced thinly
4 carrots, grated (I hate grating so I used my food processor instead)
- Peel avocado and remove the pit. Put the avocado, pickle juice, lemon juice, and dill in a food processor. Process until smooth and creamy.
- Pour about half of the dressing onto the veggies and mix well. Chill for about 30 minutes.
- Remove from fridge and pour the rest of the dressing onto the slaw and mix well. Serve
- When I made this the first time, I made the mistake of pouring all of the dressing onto the slaw and it turned out really dry after removing it from the fridge. I really recommend following the instructions above.