It’s Fall, which means crucifers… or cruciferous vegetables! What in the heck is a cruciferous vegetable? Think of the smelliest vegetables you know: broccoli; brussels sprouts; cabbage; kale; bok choy; horseradish. They grow well in the cooler temperatures of Spring and Fall. Which explains how, as of last Friday, my fridge was full of the following: a head of green and red/purple cabbage; two heads of broccoli and a bunch of kale. I happen to really enjoy all of those vegetables but that is a *lot* for two people to eat through.

Last night, I also happened to have ripe avocados on hand. So I improvised a coleslaw with the added fat and nutrition of avocado. This recipe could also easily be made vegan by substituting mayonnaise with your favorite vegan alternative.

 

Coleslaw with Avocado

Coleslaw with Avocado

Ingredients:
3-4 cups shredded Cabbage – I used both purple and green
1 avocado
1/2 cup Mayonnaise (or Vegan substitute, ie: vegannaise; nayonnaise)
Equivalent of 1 tablespoon Sugar
1 tablespoon Water
1  tablespoon Vinegar (White) or Lemon Juice
1 1/2 teaspoons Mustard
1/2  teaspoon Garlic Powder
1/2 teaspoon Minced Onion
Salt, to taste

Directions:
Prep your cabbage – you can use a food processor; a mandoline; or just your knife to get thinly sliced cabbage. I just used my knife because I hate cleaning my mandoline and my food processor. Two head of cabbage, all chopped, gave me way more cabbage than I needed for this recipe – I set aside probably 4 cups to use for this and stored the rest for later. I decided to try the salting your cabbage ahead of time technique – so I set the cabbage in a colander, salted it with about 2 teaspoons salt and let it drain for about 1.5 hours. Then you can rinse it and squeeze it dry. Personally, I don’t think it made very much difference (just less liquid in the slaw and saltier cabbage) so I don’t know that I would do that again.
Once your cabbage is prepped, making the dressing is super easy. Whisk the mayonnaise, water and vinegar together until smooth. Add your sweetener, and seasoning and mix until incorporated. Then mix the dressing into the cabbage – I used probably half the dressing I made, so I definitely wouldn’t pour it all in, but you may like your slaw more dressed than I do. Taste the slaw – if it needs salt, add some. Since I salted my cabbage, I didn’t add any salt to my dressing and it wasn’t needed.

I waited until we were ready to eat to chop the avocado and add it to the salad, so it would stay green.  The acidity of the dressing should keep the avocado green for a while, but if you can wait to add the avocado until you’re ready to serve, I’d recommend that. With four cups of cabbage, I’d say this side serves four people.

Nutrition Information (per serving):
Calories: 284 kcal
Fat: 27 g
Saturated Fat: 4 g
Total Carbohydrate: 9.5 g
Fiber: 5 g
Protein: 2 g