I love making creamy, non-dairy based sauces that taste delicious. Sometimes it can take a few tries to get the recipe just right – this avocado dressing took me four attempts! After a couple tries to ‘add this’ and ‘don’t add that’, I think I finally got it just right, so I hope you enjoy it too. Don’t feel like you need to limit the dressing for this specific salad because it would taste wonderful on a variety of vegetables!
If the weather is cold where you are and your body isn’t craving raw foods, it is still very important to continue to consume raw foods such as juices, salads and vegetable-based meals to ensure the consumption of heat sensitive nutrients along with naturally occurring enzymes that plant foods contain. Eat up!
- 1 cup (100 g) shredded white cabbage
- 1 cup (100 g) shredded red cabbage
- 2 large carrots, shredded
- 2 large scallions, chopped
- 1/2 red onion, diced
- 1 handful of parsley, chopped (extra for garnish)
Avocado Slaw Dressing:
- 1/2 avocado
- 2 tbsp extra virgin olive oil
- 1/2 cup (50 g) sliced almonds, blanched
- 1/2 cup (125 ml) water
- 1 lemon, juiced (approx. 2 Tbsp.)
- 1 tsp apple cider vinegar
- 1 garlic clove, crushed
- sea salt and pepper, to taste
- Wash all produce well.
- Prepare and chop salad ingredients and set aside in a large bowl.
- Combine dressing ingredients in a blender or food processer and blend until well combined with a
creamy consistency. Dress as you like (you may want more or less dressing).
- Cabbage – radish, kale, spinach
- Carrots – pumpkin, sweet potato, butternut squash
- Shallots – red onion, spring onions
- Red onion – white or brown onion
- Almonds – blanched whole almonds (soaked), cashews
- Olive oil – avocado oil, flaxseed or hemp seed oil
- Lemon juice – apple cider vinegar
Prep time: 20 minutes
Total time: 20 minutes
- Nutrition per serving:
- Saturated Fat2g
- Protein 7g
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.