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 Print this recipe 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

Other summer salads to enjoy from Lisa's Vegetarian Kitchen:
Indian-Style Coleslaw
French Lentil and Roasted Sweet Corn Salad
Summer Chickpea Salad
Lazy Summer Cottage Cheese & Fruit Salad

On the top of the reading stack: The Awakening by Kate Chopin

Audio: relishing silence while it lasts, but surely that won't be for long ..