MAKE THIS PRONTO: Tangy Cabbage, Avocado & Basil Slaw
March 10, 2012 § 4 Comments
My mom claims that this salad is how I’m going to make my first million. (Bless her.) This slaw is creamy, crunchy, tangy and a little sweet from the basil and avocado. I’ve made multiple batches of it this week so that at any time of day, a forkful is mere seconds away. That’s right: even the slaw leftovers are good (not gloppy). Give it a try. I’ve never been so emphatic about a brassica recipe in my life. In fact, it actually takes the cake — literally. I ate a second helping of this cabbage salad instead of a chocolate coconut muffin, hot outta the oven. (Recipe coming.) Now that’s sayin’ something.
6 cups cabbage, shredded
2 avocados, sliced
1/2 cup basil, ripped
1/2 cup scallions, chopped
1/4 cup tahini
1/4 cup plain kefir (or tangy, sharp yogurt)
2-3 tablespoons lime juice
1 large clove garlic, minced
salt, to taste
1. Cut cabbage into thin strips. Place in a large bowl and salt lightly. Toss and set aside.
2. In a separate bowl, prepare the dressing. Whisk until thoroughly incorporated. Taste and adjust lime juice and salt as needed.
3. Chop scallions and rip basil. Toss with cabbage. Slice avocados and dunk in the dressing (to prevent browning). Drizzle dressing and avocados over cabbage. Toss carefully until cabbage is coated. Eat immediately or chill until serving.
Diet Notes: Gluten-free, nut-free, SCD-safe