Summary

Creamy Vegan Coleslaw Dressed with Avocado might be a good recipe to expand your side dish repertoire. For 76 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains around 2g of protein, 5g of fat, and a total of 87 calories. This recipe serves 6. It is a good option if you're following a caveman, gluten free, primal, and vegan diet. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is brought to you by foodandspice.blogspot.com. Head to the store and pick up chives, nutritional yeast, sea salt and cracked pepper, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. 57 people have tried and liked this recipe. Overall, this recipe earns a super spoonacular score of 91%. Vegan Creamy Avocado Pasta, Spring Salad Dressed with Avocado Aïoli, and The Most Delicious Meatless Black Bean Loaf with Creamy Avocado Verde Sauce (vegan, gluten free) are very similar to this recipe.

Instructions

In 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.

Ingredients

• 1 avocado, pitted and peeled
• 2 carrot, shredded
• 3 celery seed
• 4 cider vinegar
• 5 coconut sugar
• 6 Dijon mustard
• 7 fresh chives, chopped
• 8 green cabbage, shredded or cut into fine strips
• 9 ground cumin
• 10 juice from 1 lemon
• 11 nutritional yeast
• 12 poblano pepper, seeded and cut into fine strips
• 13 sea salt and fresh cracked black pepper to taste

Directions

• 1 In 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.