1/2 cup mayo (I used avocado mayo which is egg-free)
Juice from 2 limes
1/2 cup loosely packed fresh herbs
2 tbsp apple cider vinegar
1/4 cup extra-virgin olive oil
Optional: 2 tsp your favourite hot sauce
Sea salt and pepper to taste.
If you have a food processor, you can blitz your carrots and cabbage quickly. If not, using a hand grater, grate both cabbage and carrots, then place in a large bowl with red onion.
Mix in fresh herbs. I used mint, parsley and basil because that's what I have in my garden and fresh is best! Set aside and make your dressing.
In a food processor, add avocado, avocado mayo, juice from 2 limes, fresh herbs, apple cider vinegar and olive oil. Blitz until creamy. You could also do this in a blender if you don't have a food processor.
Add dressing to slaw ingredients and mix together. Add salt and pepper to taste. Refrigerate until using. Keeps fresh for up to 4 days but it's really best eaten the day you make it.
I created this slaw for the Tempeh Tacos. The dressing is heavy-ish so I would recommend using this slaw as a garnish for tacos.
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