This is a spin on traditional coleslaw. Every single time I make it, there are never any leftovers. Great as a side or as a main course.
This recipe is pareve.
Ingredients:
1/2 – 1 bag of pre-shredded cabbage (I use the Dole bags that have red and green cabbage with carrots)
1 large avocado (cut into small cubes)
1 can of palm (cut into pieces)
1/2 – 1 medium sized red onion (cut into long pieces)
1/4 cup of dried cranberries
2-3 teaspoons of lemon juice
2-3 tablespoons of low-fat mayonnaise
1-2 teaspoons of salad seasoning (combination of salt, pepper, paprika, garlic, onion, oregano, parsley)
Your favourite nut or seed to top the salad
Directions:
In a large mixing bowl, combine cabbage, avocado, onion and cranberries. Stir until mixed. Add 2 teaspoons of lemon juice and 1-2 tablespoons of mayonnaise as well as the salad seasoning. Stir well. If required, add lemon juice and mayonnaise to taste. Top with your favourite nut or seed.
*Add protein to make a main. Tuna and shredded chicken and/or turkey works best. If you are adding tuna, add pickles for an extra kick.
Serves 8.
This recipe is pareve.
Ingredients:
1/2 – 1 bag of pre-shredded cabbage (I use the Dole bags that have red and green cabbage with carrots)
1 large avocado (cut into small cubes)
1 can of palm (cut into pieces)
1/2 – 1 medium sized red onion (cut into long pieces)
1/4 cup of dried cranberries
2-3 teaspoons of lemon juice
2-3 tablespoons of low-fat mayonnaise
1-2 teaspoons of salad seasoning (combination of salt, pepper, paprika, garlic, onion, oregano, parsley)
Your favourite nut or seed to top the salad
Directions:
In a large mixing bowl, combine cabbage, avocado, onion and cranberries. Stir until mixed. Add 2 teaspoons of lemon juice and 1-2 tablespoons of mayonnaise as well as the salad seasoning. Stir well. If required, add lemon juice and mayonnaise to taste. Top with your favourite nut or seed.
*Add protein to make a main. Tuna and shredded chicken and/or turkey works best. If you are adding tuna, add pickles for an extra kick.
Serves 8.