Dairy-Free Creamy Avocado Slaw

by Maggie on April 29, 2013

 

Creamy Avocado Coleslaw from She Let Them Eat Cake

I am so happy that our Spring weather has finally arrived. I feel like I’ve been waiting for months. Oh wait, I have been waiting for months.

I don’t like to complain about the weather, but our winter seemed to really hang on this year and I know I was suffering from some seasonal Sun deficiency. I was taking a quality Vitamin D supplement all winter, but unfortunately it just wasn’t enough. There’s nothing like getting Vitamin D straight from the Sunshine.

Now that the warmer weather is here, and the Sun is shining on us more often, it’s time for salad season. I’ve been craving crunchy greens, local foods, and juicy strawberries (it’s our first berry of the growing season and I can’t wait).

To tide me over, we’ve been eating a lot of Creamy Kale Salad and Creamy Avocado Slaw. I think you’ll love this recipe for slaw. It’s super easy to whip up, and it makes a perfect dish for a BBQ gathering or your first patio meal. The salad dressing could easily be used for a more traditional slaw too, or even as a dip for veggies (my kids love it that way).

Creamy Avocado Coleslaw from She Let Them Eat Cake 2Creamy Avocado Slaw

Ingredients

1 package of Broccoli Slaw (approximately 3 ½ cups)
¾ cup red onion, thinly sliced
½ cup raw cashews, chopped to bite size pieces
½ cup unsulphured apricots, chopped to bite size pieces
½ medium sized avocado, pitted
1/3 cup Vegenaise
1/8 teaspoon stevia (I like NuNaturals )
sea salt and freshly ground black pepper to taste

Directions
1. In a large bowl, combine broccoli slaw, red onions, cashews, and apricots.
2. In your food processor or blender puree until creamy: avocado, Vegenaise, and stevia.
3. Season with salt and pepper.
4. Pour avocado and Vegenaise mixture over slaw and toss to coat.
5. Chill until ready to serve. I like to toss mine about 15 minutes before serving.

Prep time: 10 minutes
Makes 6 servings

Did you got your copy of Crazy For Kale yet?  There’s 40 recipes for amazing dishes using one of the healthiest greens we can grow and eat – kale!  It’s not just for smoothies and kale chips anymore.


{ 15 comments… read them below or add one }

Kim - Cook It Allergy Free April 29, 2013 at 3:23 pm

Can I even tell you how much I love you right now?? This salad is DIVINE! My kiddos would 100% devour this one! So making this this week! I just harvested my red onions and have been adding them to everything and this would be perfecto for them! I am also having to brush my teeth a gazillion times a day so that I don’t scare anyone with my raw onion breath! LOL

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Maggie April 30, 2013 at 8:18 am

Thanks Kim :) You’re one of my biggest fans! I am envious of your harvesting! Gosh, we’re far behind! You need to grow some mint to counter-act that onion breathe! Lol. xo

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Hallie @ Daily Bites April 29, 2013 at 5:31 pm

Lovely! I, too, am *sooooooo* grateful that spring is finally here. It’s taken way too long, but I think that makes its arrival all that much sweeter. :)

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Maggie April 30, 2013 at 8:19 am

Yes, Hallie, I know you’ve had a long winter where you are too! Hooray for Spring and all the beauty it brings.
Enjoy! xo

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Susan - April 30, 2013 at 12:15 pm

Mags – this looks soooo good! I am a lover of coleslaw :) Will have to try this one for sure…. quick question, how long would the dressing last in the fridge if made ahead of time? I’m already thinking this would be perfect for our cottage trip!

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Maggie April 30, 2013 at 2:39 pm

Thanks SuSan :)
I am a lover too, is it the camper in us? I don’t remember having it at camp. I just remember the grilled cheese. Oh the grilled cheese, and those rice krispy fudgey dreamy bars! Okay, I’m off topic now. I would think a couple of hours in the fridge, too much longer and the avocado might brown. Know what I mean? Let me know what you think. If you don’t have stevia, just sweeten the dressing with some honey or a couple of teaspoons of sugar.
Thanks Sue xo

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Amy @ Simply Sugar & Gluten-Free May 1, 2013 at 12:44 pm

Genius topping for cole slaw! I’ve been using cashew cream but I’m going borrow your idea. We love avos!!

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Maggie May 3, 2013 at 7:47 am

Thanks Amy! I hope you guys love it. We love avos too. I always buy too much so we don’t run out – oh the horror :) xo

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Alisa May 2, 2013 at 11:05 am

Yum, this looks so delicious Maggie! I’ve had creamy cravings lately – if that makes sense. I’ve been all about the vegenaise, but mixing with avocado is a great idea!

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Maggie May 3, 2013 at 7:48 am

Thanks Alisa – I think I always have creamy cravings :) I am so grateful for vegenaise!

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Carol May 8, 2013 at 6:06 am

I love slaw, love avacados so this is kind of the perfect recipe! Really interesting addition of the apricots, going to have to try this.

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megs June 3, 2013 at 9:04 am

We have had this at a few family dinners recently and even the biggest skeptics LOVE it!! Love it in the way of second and third helpings!! Delicious!! Everybody do yourself a favour and make this!

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Maggie June 4, 2013 at 10:17 am

Yay! That’s great news Megs, thanks for letting us know!

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Jess @ Crunchy Hot Mama June 12, 2013 at 9:10 pm

LOVE LOVE LOVE this recipe! I am officially hooked ;) This will be my new potluck dish! I did paleo mayo since I still do eggs and left out the apricots since I didn’t have any on hand. I can’t wait to snoop around your site and find more yummy recipes like this!

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Maggie June 14, 2013 at 6:25 am

Thanks Jess! It is pretty yummy. I love that you did a paleo mayo!
Come back soon :)

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