So I knew I loved avocados for a reason. Not only are they considered a “good fat” but brings life to any dish! Avocados are so versatile when used as a replacement ingredient to achieve a creamy consistency. They work perfectly in sweet smoothies, brings life to a boring salad, used to replace dairy cream, or just enjoyed plain right out the shell with a little Sriracha sauce on top.
This creamy, delicious, fresh and very quick “slaw” is also gluten free and guilt-free. They taste even more delicious when marinated with longer refrigeration time, so the best part about this recipe is having leftovers and throwing them in any dish you have planned for the weekend!
1 head cabbage
2 ripe avocados
1 tablespoon non-dairy yogurt, optional
1 small red onion
1 small jalapeno, chopped
juice of 1 lime
1 tsp ground cumin
salt and pepper to taste
Cut the avocados into cubes and pop out of the shells into a mixing bowl. Using a fork, lightly mash the avocados. (Leaving some chunky for texture)
Shred cabbage, cut onions into bite size slices and toss in to the bowl.
Add in rest of the ingredients, and mix until nice and creamy.
Perfect for taco nights, in salads, used as a condiment in burgers or simply eaten right out the bowl. YUM!