Creamy Vegan Coleslaw Dressed with Avocado

Name: Creamy Vegan Coleslaw Dressed with Avocado
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 piece Avocado (1 avocado, pitted and peeled); 1 piece Carrot (1 large carrot, shredded); ½ tsp Celery seed (1/2 teaspoon celery seed); 2 tbsp Apple Cider Vinegar (2 tablespoons cider vinegar); 2 tsp Coconut Sugar (2 teaspoons coconut sugar); 2 tsp Dijon Mustard (2 teaspoons Dijon mustard); 2 tbsp Chives (2 tablespoons fresh chives, chopped); 3 cup Cabbage (3 cups green cabbage, shredded or cut into fine strips); ½ tsp Cumin Powder (1/2 teaspoon ground cumin); 3 tbsp Lemon (juice from 1 lemon (3 tablespoons)); 1 tbsp Nutritional Yeast (1 tablespoon nutritional yeast); 1 piece Serrano Pepper (1 poblano pepper, seeded and cut into fine strips); 0 pieces Fine Sea Salt (sea salt and fresh cracked black pepper to taste)

15 minMexican

Servings6

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Vegetarian
Vegan
Gluten Free
Dairy Free
Paleo
Pescatarian

Steps

1In a large bowl, toss together the salad ingredients.In a small food processor, pulse together the dressing ingredients until well blended. Toss with the vegetables and serve.