Creamy Coleslaw: low carb vegan recipe
Meet the Tangy Coleslaw’s Creamier Cousin
Published in
Dec 7, 2023
A bag of coleslaw (~1 lb)
1 large (or 2 small) ripe avocado
½ cup silken tofu
2 tbsp lemon juice
2 tbsp apple cider vinegar
3 garlic cloves
2 tbsp Dijon mustard
Salt and pepper to taste
1 packet of stevia or monk fruit
3 tbsp water (adjust for desired consistency)
Makes 6 servings.
Combine all ingredients (except for the dry coleslaw) into a blender, press the Decimate button and bring it all to a smooth consistency, thickening it with more avocado or thinning it with more water as needed, while sweetening and salt and peppering to taste.
Place the shredded coleslaw into a mixing bowl, and pour the contents from the blender onto it, tossing to coat each individual veggie shred with the dressing. Voila, good to go!
