Chipotle Coleslaw with Creamy Avocado Dressing
- Place one chipotle pepper, stem and seeds removed, in a blender or coffee grinder and process until powdered. Dried chipotle peppers can be found packaged in most grocery stores.
- Combine avocado, lemon juice, chipotle powder, honey, salt and pepper in a blender and process until smooth. The dressing should have the consistency of mayonnaise. Add extra lemon juice to thin it out if needed.
- In a very large bowl, combine cabbage, carrots, apple and onion, mixing well to distribute evenly.
- Toss the vegetable mixture with dressing, massaging the dressing into the vegetables until evenly coated.
- Top salad with a large handful of the chopped nuts.
- Garnish with additional chipotle powder and chopped herbs.
- Add more nuts to the top of each serving.
Savoy cabbage is particularly good for slaw salads, since it is more tender and less bitter than the green or red cabbage most of us typically select. As such, there’s no need to salt it before serving it uncooked. Dice, grate, slice … it really doesn’t matter much. Keeping the cabbage thin will help with even dressing coverage.
- Cabbage is an excellent source of antioxidants, fiber, vitamin C and vitamin K, potassium and manganese. It also contains thiamine, riboflavin, folate, calcium, iron, and magnesium.
- While savoy cabbage is nutritionally dense, it lacks the sulfur compounds (and odor) that most people who have cooked cabbage are more than familiar with, and often dislike. However, these compounds also have cancer protection and gastrointestinal benefits.
|Source||Courtesy Maribeth Evezich, MSN ('06), RD, CDN, via her blog wholefoodsexplorer.com|