Crunchy green cabbage and carrot coleslaw tossed with a creamy, tangy and zesty vegan avocado and mustard dressing
Ingredients: 1 avocado, pitted and peeled,1 large carrot, shredded,1/2 teaspoon celery seed,2 tablespoons cider vinegar,2 teaspoons coconut sugar,2 teaspoons Dijon mustard,2 tablespoons fresh chives, chopped,3 cups green cabbage, shredded or cut into fine strips,1/2 teaspoon ground cumin,juice from 1 lemon (3 tablespoons),1 tablespoon nutritional yeast,1 poblano pepper, seeded and cut into fine strips,sea salt and fresh cracked black pepper to taste
Instructions:
- In a large bowl, toss together the salad ingredients.In a small food processor, pulse together the dressing ingredients until well blended. Toss with the vegetables and serve.
