“But don’t you need mayo to make slaw?!” Not the case with these two NO-OIL wonders! We use all the magic of the glorious avocado in the first recipe and a cashew-oat milk blend in the second recipe to provide the creamy base that we’re looking for, with a little tart edge added in with the rice wine vinegar. It’s a little salty, a little sweet, a little bit of whole food fat and a lot of twang! You don’t need us to tell you that either of these vegan slaws would make a beautiful side for any of our BBQ recipes, whether you go for our Seitan Brisket ▶︎ https://youtu.be/B4UuP0heR8w or our BBQ Mushroom Steak ▶︎ https://youtu.be/WEBtZkjs0UY ! Serve up with BBQ Beans ▶︎ https://youtu.be/-iFh_8oVtCU and you’ve got all bases covered.
Full recipe below!
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No-Oil Avocado Slaw
INGREDIENTS:
½ head white cabbage, chopped
4 handfuls of kale, shaved
1 cup purple cabbage, chopped
2 avocados
1 carrot, shaved
1 lemon, juiced
1 lime, juiced
2-3 TBSP agave
2-3 TBSP rice wine vinegar (to taste)
½ tsp smoked paprika
½ tsp celery salt
Salt and pepper
INSTRUCTIONS:
Squeeze avocado off the skin into a large bowl. Add 1 squeezed lemon and 1 squeezed lime (+ zester if you have a micro plane). Add about agave, a few tbsp rice vinegar to taste, smoked paprika, celery salt, pinch of salt and pepper. Whisk.
In large bowl add ½ head chopped white cabbage, half the shaved kale, 1 shaved carrot, and add dressing. Massage. Then add the remaining kale and purple cabbage.
Mix thoroughly
Add a lil purple cabbage for garnish.
Notes:
Use blender to combine the dressing if you have one!
Wear an apron if whisking it yourself 😉
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No-Oil Cucumber Ranch Slaw
Coming soon!
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