Yesterday was officially the first day of summer. This year, it has been feeling like summer for over a month now with plenty of rain and invigorating sunshine. My outdoor garden is happy about that. It also means more salads on the menu, and this one is refreshing and nourishing.
Coleslaw is a summer favorite, as is potato salad. I made this vegan version because I am not overly fond of mayonnaise. I do enjoy cheese, so I don't follow a strict vegan diet, but the majority of my meals are dairy-free. The avocado-based dressing is tart and creamy and makes for a better coleslaw than any I've ever eaten. I maintain that avocados ought to be a daily part of your meal plans, even if that means simply scooping out the flesh and enjoying for breakfast or lunch.
|Creamy Vegan Coleslaw Dressed with Avocado|
|Recipe by Lisa Turner|
Published on June 22, 2015
Crunchy green cabbage and carrot coleslaw tossed with a creamy, tangy and zesty vegan avocado and mustard dressing
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I am sharing this with Jac's Meat Free Monday's Event.
Other summer salads to enjoy from Lisa's Vegetarian Kitchen:
French Lentil and Roasted Sweet Corn Salad
Summer Chickpea Salad
Lazy Summer Cottage Cheese & Fruit Salad
On the top of the reading stack: The Awakening by Kate Chopin
Audio: relishing silence while it lasts, but surely that won't be for long ..