Avocado Coleslaw Dressing

Good morning! Did you have a nice weekend?

I found time to go to the farmers’ market and the beach on Saturday, here are a few photos:

Since I enjoyed the cherimoya so much last week, I tried another new fruit, this one is called sapote (pictured lower right in the collection above). This fruit is also from South America and it was softer and milder, more like a sweet pear and the skin is edible.

I made a very quick coleslaw on Saturday evening by shredding cabbage in the food processor and then pouring on a very simple coleslaw dressing made by blending an avocado with some dates, vinegar, onion, garlic and non-dairy milk (see below for recipe). It was a hit, I served it as an entree topped with onion sprouts and chopped radishes:

I served the leftovers yesterday for lunch wrapped in a brown rice tortilla (topped with sprouted beans):

Sure, the avocado in the dressing turns your coleslaw green, but what else would you expect from a healthy vegan?

Here’s the recipe:

I really like the added dates in this dressing to give that sweet and sour punch that coleslaws are so known for.

Avocado Coleslaw Dressing
 
Basic Coleslaw Dressing 4 servings
Author:
Recipe type: Salad Dressing
Serves: 4
Ingredients
  • 1 large ripe avocado
  • 6 Medjool dates
  • ¼ onion, chopped
  • 1 clove garlic
  • ¼ cup white balsamic vinegar (or apple cider vinegar)
  • ¼ cup unsweetened non-dairy milk
Instructions
  1. Combine all ingredients in a high-speed blender and process until smooth. Add more vinegar if necessary to blend.

 

Comments

  1. Lilly says

    Thank you so much for the coleslaw recipe, Carrie. I want to make some with bean burgers for 4th of July and your recipe appeared just in time. I tried making a silken tofu base coleslaw recipe but it had that chalky/grainy sort of aseptic tofu taste to it despite the dates and vinegar. Looking forward to yours for sure.

  2. says

    Wow, I have read so much about how lovely cherimoyas and sapotes are. I really wish we got them over here in the UK. Even persimmons which I hear are common over there we don’t get much of. We get tiny sharon fruit which are expensive and always seem to be so bruised and battered when I buy them three’s not much left to eat. If I ever get back to the US the first thing I’ll do is go and check out the fruit selection!

  3. Robyn :) says

    I would like to go to the Vida Vegan Con! Is it okay if you are not a full vegan, but strive to eat a mostly vegan based diet?

    Have you ever heard of dragon fruit or tried it? They had some at the grocery store out here and for one piece it was $10!!! I am reluctant to spend that much on something I don’t even know if I will like lol.

    The coleslaw looks very good.

    • says

      Hi Robyn! You would definitely be welcome at VVC! You should go, it’s a great place to learn more about blogging and being vegan. Plus, it’s held in Portland which is vegan mecca! :)

      I tried dragon fruit once before, it was good. I think it’s native to Asia so I can see how it would be really pricey here.

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