Creamy Vegan Coleslaw Dressed with Avocado

Yesterday was officially the first day of summer. This year, it has been feeling like summer for over a month now with plenty of rain and invigorating sunshine. My outdoor garden is happy about that. It also means more salads on the menu, and this one is refreshing and nourishing.

Coleslaw is a summer favorite, as is potato salad. I made this vegan version because I am not overly fond of mayonnaise. I do enjoy cheese, so I don't follow a strict vegan diet, but the majority of my meals are dairy-free. The avocado-based dressing is tart and creamy and makes for a better coleslaw than any I've ever eaten. I maintain that avocados ought to be a daily part of your meal plans, even if that means simply scooping out the flesh and enjoying for breakfast or lunch.

Creamy Vegan Coleslaw Dressed with Avocado

Recipe by Lisa Turner
Published on June 22, 2015

Crunchy green cabbage and carrot coleslaw tossed with a creamy, tangy and zesty vegan avocado and mustard dressing

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Salad:

3 cups green cabbage, shredded or cut into fine strips
1 large carrot, shredded
1 poblano pepper, seeded and cut into fine strips

Dressing:

1 avocado, pitted and peeled
juice from 1 lemon (3 tablespoons)
2 tablespoons cider vinegar
2 teaspoons Dijon mustard
2 tablespoons fresh chives, chopped
1/2 teaspoon celery seed
1/2 teaspoon ground cumin
2 teaspoons coconut sugar
1 tablespoon nutritional yeast
sea salt and fresh cracked black pepper to taste

Instructions:

In a large bowl, toss together the salad ingredients.
In a small food processor, pulse together the dressing ingredients until well blended. Toss with the vegetables and serve.

Makes 4 to 6 servings