Place lemon juice in the blender jug. Slice avocado into the jug. Add garlic and mayonnaise and blend on high speed for 1 minute, or until smooth.
Thinly slice purple and green cabbage into a large bowl using a mandoline. Add carrots, onions, and beet (if using). Add ½ cup of the dressing and toss well to mix. Add more dressing, if necessary, by the tablespoon until coleslaw is creamy. Taste and add salt if required.
Divide coleslaw into four or six bowls and sprinkle each with 1 tablespoon sesame seeds (if using).
You’ve Got Options
Combining purple and green cabbage together in a recipe gives you the health benefits of both, but you can use ½ head purple or green cabbage only.
A mandoline is inexpensive and easy to use for slicing fruit and vegetables, and you can get very thin slices, but you can use a sharp French knife instead to slice the cabbage in this recipe.
Makes 4 to 6 Servings
¼ head purple cabbage (see options)
¼ head green cabbage (see options)
2 medium carrots, shredded
2 green onions, sliced
1 beet, shredded (optional)
1 ½ tablespoons freshly squeezed lemon juice
½ ripe avocado, peeled and pitted
½ clove garlic
½ cup vegan mayonnaise
¼ cup to 6 tablespoons sesame seeds or shelled raw sunflower seeds
From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.