Cole Slaw is a classic among summer BBQ’s so I thought I would spruce it up Pilot Fitness style and make it healthy! No one will wonder where the cole slaw went when they try this spin on the old favorite. It is just as tasty (I think even more tasty) and can be made with different garnishes to bring this “no salad” salad into the fall and winter months. Packed with fiber, healthy fats and lots of flavor I think your taste buds will be pleasantly surprised. It exceeds our requirements of being quick to pull together and made with simple ingredients too!
– 2 large avocado
– 1 Tbsp. Braggs apple cider vinegar
– 1 medium -large Meyer lemon
– 1 extra large garlic clove minced
– 9 leaves of medium – large Napa cabbage
– 1 1/2 carrots
– 1 red onion
– Heirloom tomato slices
– mandarine orange slices
– currants and slivered almonds
– Cranberries and silvered almonds
– Currants and slivered almonds
– heirloom tomatoes
Cut avocado in 1/2 and cube. Spoon into a large bowl.
Add in juice from Meyer lemon and apple cider vinegar.
Mince Garlic and add to avocado mixture. With a masher mash everything together until well mixed and just slightly textured
Slice napa cabbage leaves into thin slices and run carrots through the food processor with the julian blade. Slice onion into very thin slivers or use a spiralizer. Our absolute favorite is the Paderno Spiralizer
Throw all chopped ingredients above into avocado mixture and mix. Garnish as you wish and stilt and pepper to your taste. I used currants and slivered almonds this time.
Enjoy as a side dish or snack. You can make this into a meal by making it a little more substantial and add chickpeas on top!