This tangy, silky avocado dressing makes this coleslaw perfect in sandwiches, on hot dogs, or as a side dish. The best part of this recipe is that it is so creamy, you can nix any other condiments!
Ingredients:
3 c. shredded cabbage
1 large carrot, shredded
1 avocado, skin and pit removed
1 Tbs. lemon juice
1 Tbs. apple cider vinegar
1/3 c. Kraft light mayonnaise
1 1/2 Tbs. extra virgin olive oil
2 Tbs. white vinegar
1 Tbs. chives (I use freeze dried)
1/8 tsp. fresh cracked pepper
In a blender, combine the avocado flesh, lemon juice, both vinegar's, mayo, olive oil, chives and pepper together until everything is a creamy and smooth consistency. Pour the sauce into a large Ziplock bag and mix with the cabbage and carrot until well combined.
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