Growing up in Florida, I remember having many varieties of coleslaw served at summer cookouts and birthday parties. I use the term, “summer” loosely, of course. It feels like summer here for 6 months out of the year, so we had coleslaw at Memorial Day and Labor Day cookouts as well.
Now that “summer” is creeping up on us down here in the southeast US, I thought it would be nice to put together a lighter and healthier version of the traditional mayo and sugar-laden coleslaw dish.
My recipe uses Napa cabbage instead of regular green cabbage. Napa cabbage has a more delicate texture and flavor, and it has a higher concentration of folate than other varieties of cabbage. I have also added some scallions for a little extra texture and flavor.
For the coleslaw dressing, I chose to use ripe avocados to create a creamy base instead of mayonnaise. This recipe is entirely free of eggs or dairy, so it won’t turn rotten if you have it outside for a picnic. I also used a garlic-infused raw ACV (apple cider vinegar) that resulted from from fermenting some raw garlic in the ACV for 8 weeks (and still counting), and a small amount of low glycemic raw unrefined coconut sugar.
- 4 cups Napa cabbage, chopped
- 1 cup shredded carrot
- 2 stalks scallion, chopped
- 2 ripe avocados
- 1 cup water
- 1/2 cup garlic infused raw apple cider vinegar (sub: plain ACV + 2 tsp garlic powder)
- 2TB extra virgin olive oil
- 2 tsp mustard powder
- 1 tsp celery seed
- 1/2 tsp sea salt (or to taste)
- 1/2 tsp fresh ground pepper (or to taste)
- 2 TB raw coconut sugar (I like this one, as it is unrefined and low glycemic: Coconut Secret Coconut Crystals - Raw Coconut Sugar)
- Mix shopped vegetables for the slaw in a large mixing bowl.
- Add all dressing ingredients to a high speed blender, such as a Vitamix
- Mix dressing into slaw
- Serves 2 as a meal or 4 as a side dish
- I am planning to experiment with a sunflower seed base as well, for those who may be turned off by the green color of the avocado, but I think it imparts a nice creamy texture.
- I used Napa cabbage here instead of regular cabbage because I like the softer texture than regular cabbage.