Ingredients

• 1 small cabbage (or half a large cabbage) grated SLAW
• 5-6 carrots grated SLAW
• 1 small red onion, finely chopped SLAW
• 1 cup loosely packed fresh herbs, chopped SLAW
• 1 ripe avocado DRESSING
• 1/2 cup mayo (I used avocado mayo which is egg-free) DRESSING
• Juice from 2 limes DRESSING
• 1/2 cup loosely packed fresh herbs DRESSING
• 2 tbsp apple cider vinegar DRESSING
• 1/4 cup extra-virgin olive oil DRESSING
• Optional: 2 tsp your favourite hot sauce DRESSING
• Sea salt and pepper to taste. DRESSING

Instructions

1. 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.
2. 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.
3. 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.
4. 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.