Thursday, April 16, 2015

Vegan Rainbow Slaw

Eat a rainbow today? 
With this salad it's super easy to do. And it's also a great way to use up a soft, ripe avocado.
This salad isn't a typical coleslaw laden with mayo or oil. It's an exercise in simplicity and letting the true flavours of these veggies shine. It's really a naked, undressed, beautiful salad. The avocado becomes a binder of sorts with its inherent creaminess and makes this crunchy raw salad all the better. 
And only make this salad if you love cilantro---it's flavour also helps take the place of a dressing as it infuses the other veggies.
I love serving slaws like this with Mexican food or Barbecued meals.
If you want more "dressing", you can add a little more lemon juice or a drizzle of olive oil. 
Adapted from Health Starts Here, by Whole Foods

1/2 small red cabbage, thinly sliced or shredded
1/2 small green cabbage, thinly sliced or shredded
1 red pepper, chopped
1/4 cup chopped cilantro (or more)
1/4 cup pumpkin seeds
1/4 cup minced red onion
1 large ripe avocado, diced or mashed
Juice of 1 lime or lemon
1/2 tsp sea salt, or more to taste

Toss all ingredients together in large bowl. Stir until avocado is well-distributed. Serve immediately or keeps in fridge for 1-2 days. 
Use a glass bowl to showcase this beauty!