Coleslaw Avocado Sandwich
This coleslaw recipe is a wonderful light version of a traditional mayonnaise laden coleslaw. Nevertheless, it is crunchy and a little creamy.
I only had white cabbage at home but the coleslaw would look more impressive if you used both white and purple cabbage.
Cabbage is a member of the cruciferous vegetables just like broccoli, cauliflower, Brussels sprouts, kale, cabbage, and bok choy. They all contain phytochemicals, vitamins, minerals and fiber that are important to our health. In fact, health agencies recommend that we eat several servings per week of cruciferous vegetables.
Just a little note on the side- cabbage provides you with more cholesterol-lowering benefits if steamed. Raw cabbage still has cholesterol-lowering ability, just not as much as steamed cabbage. Cabbage in general is an especially good source of Sinigrin. Sinigrin is one of the cabbage glucosinolates that has received special attention in cancer prevention research.
Our children prefer more veggies and less dressing. If you like more creamy coleslaw, simply add more dressing.
Dig in and enjoy your cruciferous veggies!
- 1 large carrot, shredded (about 2 cups)
- 1/4 white cabbage (about 2 cups) or mix purple and white cabbage, shredded
- 2 tbsp pine nuts
- 2 tbsp activated blanched almonds* (I used almond flakes)
- 1 1/2 tbsp lemon juice
- 1/2 tbsp apple cider vinegar
- 1/2 tsp dijon or whole grain mustard
- 1 tsp honey (optional)
- 8 slices whole grain or gluten free bread
- 2 avocados, pitted and sliced
- 1/2 lemon
- Freshly ground black pepper
- Fine sea salt
- To make the dressing, combine all ingredients in a blender and process until smooth. Adjust to taste.
- In a bowl, mix the dressing well with the shredded carrot and cabbage.
- Divide the avocado slices among 4 slices of bread and squish them with a fork. Drizzle with a tiny bit of lemon juice and season with salt and pepper. Add coleslaw and top with the plain bread slices.
- In a panini grill, toast until light brown. joy warm or cold.
- *activating means soaking nuts overnight, rinsing them well, draining and drying them in a dehydrator or oven. Why is this important? To reduce phytic acid.