1/2 head green or purple cabbage, shredded
2 large carrots, grated
1 teaspoon stone ground mustard
1 tablespoon apple cider vinegar
1 teaspoon sea salt
3 tablespoons water, more or less to creamy consistency
fresh parsley, for garnish, optional
1. Toss cabbage and carrot together in a large bowl.
2. Mix together the dressing by mashing the avocado and whisking in the rest of the ingredients (aside from parsley) to the consistency of your liking. You can also do this in a blender for a smoother texture.
3. Toss the dressing into the cabbage and carrots, arrange on the plate and garnish with a sprig of fresh parsley.
This salad tastes best fresh. Make just enough for what you are serving, as it doesn’t taste as nice as leftovers.
Source of recipe: To watch a free video of me making this coleslaw recipe, so I can show you the exact techniques that will make the perfect recipe, go to http://www.healthyveganrecipes.net/video/creamy-coleslaw