I am not a huge coleslaw fan. I don’t really like creamy dressings and as far as salads go,I would rank most above coleslaw. However, this salad takes the concept of coleslaw and turns it into something much lighter, fresher, cleaner and more interesting. The avocado makes the dressing creamy but not rich. The fennel and celery add extra crunch, the pomegranate little gems of sweetness and the fresh herbs and chilli just lift it on all levels. A mandolin and julienne peeler make light work of this and it is a great salad to go with barbeques or roast chicken. The leftovers will keep so it is a good one to make extra of and have for lunch the next day. You could top it with shredded chicken, tofu or chopped roasted nuts for some variety and extra contrast in textures.
Spicy Slaw with Avocado Dressing
1/4 red cabbage, finely sliced on a mandolin
2 carrots, julienned
2 sticks of celery, finely sliced on a mandolin
1 baby fennel, halved then finely sliced on a mandolin
1 green apple, cut into matchsticks
2 red chillies, seeded and finely sliced
a bunch of mint, leaved only, shredded
half a bunch of parsley, finely chopped
seeds of one pomegranate
half an avocado
1 heaped tbspn good quality mayonnaise (I use Best’s)
1 tbspn dijon mustard
1 tspn honey
1 tbspn tamari
1/3 cup apple cider vinegar (I use Bragg’s)
Place all salad ingredients in a serving bowl.
Place dressing ingredients in a small food processor or Bamix and blend until smooth and creamy. Taste and adjust if needed.
Pour the dressing over the salad and mix really well to make sure everything is coated.