Paleo broccoli slaw with avocado, garlic and coconut milk
This Paleo broccoli slaw combines creamy avocados, garlic, and coconut milk with crispy cabbage and broccoli for a nutritious side dish. Quick to prepare, it's perfect for a light meal or refreshing accompaniment.
Cook time 0 min
Prep time 5 min
Ingredients:
2 avocados2 garlic cloves
1/4 cup vinegar
1/4 cup coconut milk
1 tsp mustard
1/2 tsp salt
1/2 tsp black pepper
4 cups cabbage
16 oz broccoli
Paleo Broccoli Slaw with Avocado, Garlic, and Coconut Milk is a nutritious and delicious dish perfect for those following a paleo diet. This recipe combines the creaminess of avocados with the aromatic flavor of garlic and the subtle sweetness of coconut milk, making it a delightful twist on traditional slaw. It’s a perfect side dish or a light meal on its own.
Instructions:
- In a food processor or blender, combine the avocados, garlic cloves, vinegar, coconut milk, mustard, salt, and black pepper.
- Blend until the mixture is smooth and creamy, creating your dressing. You can adjust seasoning to taste if necessary.
- Shred the cabbage and broccoli if not done already. You can use a food processor, mandoline, or knife for this step.
- In a large mixing bowl, add the shredded cabbage and broccoli.
- Pour the avocado dressing over the shredded vegetables.
4. Mix Well:
- Using tongs or a large spoon, mix the dressing thoroughly with the shredded cabbage and broccoli until all the vegetables are evenly coated.
- Serve the Paleo broccoli slaw immediately for a fresh, crunchy texture. Alternatively, you can let it chill in the refrigerator for about 30 minutes to allow the flavors to meld.
This Paleo Broccoli Slaw with Avocado, Garlic, and Coconut Milk is a flavorful and healthy option that's easy to prepare. Its creamy and tangy dressing enhances the freshness of the vegetables, making it a crowd-pleasing side dish or a satisfying light meal. Whether you’re on a paleo diet or simply looking for a nutritious addition to your meal, this slaw is sure to impress.
Paleo broccoli slaw with avocado, garlic and coconut milk FAQ:
The slaw can be stored in the refrigerator for up to 3 days. However, the texture may soften over time due to the moisture in the dressing.
You can substitute coconut milk with almond milk or cashew cream for a different flavor, but it will change the creaminess of the dressing.
Avocados are ripe when they yield slightly to gentle pressure and have a darker skin. If they feel firm and hard, they need more time to ripen.
Yes, you can add other vegetables like carrots, bell peppers, or radishes for extra crunch and flavor, keeping in mind that it will alter the flavor profile.
You can use a food processor, mandoline, or a sharp knife to shred the cabbage and broccoli. A food processor generally makes this task quicker and more uniform.
Cooking Tips:
- Choose ripe avocados for the best texture and flavor. They should yield slightly to gentle pressure.
- Use fresh garlic for a more robust flavor. Mince it finely to ensure it's evenly distributed throughout the slaw.
- You can adjust the quantity of mustard according to your taste. If you prefer a spicier kick, add a bit more.
- For a more colorful slaw, consider adding shredded carrots or purple cabbage.
- If you find the coconut milk too thick, you can thin it out with a small amount of water or additional vinegar.
- Ensure the cabbage and broccoli are finely shredded to make the slaw easier to mix and eat.
- Let the slaw sit for a bit before serving to allow the flavors to meld together.
Nutrition Facts
6 ServingsCalories 230kcal
Protein 4.90g
Carbohydrates 18g
Fiber 10g
Sugar 3.60g
Fat 18g
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