Bring on the warm weather and barbeques! This is one of my go-to salads for summer that I am sure you’ll love as much as we do!
My husband is a huge coleslaw fan. But since he switched to a more plant-based diet, he doesn’t eat it very often. This recipe is the perfect solution. Avocado is full of healthy fats, so replacing the mayo (which usually contains unhealthy oils) with avocado, you have a healthier version of a favorite summertime staple.
I found this recipe on Whole Foods a couple of years ago. I have made slight tweaks, and it is a very easy, forgiving recipe that works great to double to feed a crowd. Make the changes you want – add more of this, more of that – until you love the taste.
BONUS – this can sit out for a long time without worrying about mayo going bad!
Hemp seeds are used in this recipe, which have a delicious nutty flavor. If you’re new to hemp seeds, this is a great way to get to know them!
You can buy hemp seeds in a bag like this one (usually in the supplement aisle of your health foods store), or you can buy them in bulk bins and only buy what you need.
Throw hemp seeds on salads, in smoothies, or in grain salads to add extra protein and omega 3’s. They are a great source of both!
On to the recipe. . .
- 3 cups green cabbage, shredded
- 3 cups purple cabbage, shredded
- 1 large ripe avocado (or 2 small), diced
- 1 small red onion, diced
- 1 red pepper, diced
- Juice of 1 lemon
- 1/4 cup hemp seeds (or substitute pumpkin or sunflower seeds)
- 1 handful of cilantro, chopped
- 1/2 teaspoon sea salt
I don’t like raw onion, so I prefer to start by sautéing the onion in a tablespoon of water for a few minutes until soft. If you don’t mind tasting raw onion for a while, skip this step!
Place all ingredients in a large bowl, squeezing the lemon juice over the avocado.
And I mean a large bowl. I didn’t use a large enough one, so I had to transfer mine in order to stir it!
Stir all ingredients, mashing the avocado so it is creamy throughout.
Adjust seasonings or add more avocado as desired.
Enjoy! This still tastes great the next day, but the avocado will sometimes start to brown so it doesn’t look as appetizing.
Let me know how this goes over at your barbeques!