We’re coming up on the tail end of the season for vegetables in the cabbage family, like well, cabbage—and broccoli, cauliflower, Brussels sprouts, and bok choy. But I’m not over them yet! I always look forward to market tables full of gorgeous, super-nutritious cruciferous veggies, and I’m not quite ready for them to go away.
This slaw has a lot going on, with the crunchy, nutty cabbage, snappy sesame seeds, crisp carrots, and creamy avocado. And it’s pretty good for you, too. Aside from the great fiber you get from the raw veggies, both cabbage and avocado are loaded with nutrients.
And it’s simple to make. Play around with the spice level to see what you like. I used a very hot sauce in my recipe, and you may want to add more or less to find your perfect level of spiciness. And a hint for picking the perfect avocado: the fruit should just give when you press it with your finger. Too squishy, and it’s overripe; too firm, and it’s underripe.
Purple Cabbage Slaw with Creamy Avocado Dressing
1 small ripe avocado
1 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon olive oil
1 tablespoon water
Juice of 2 lemons (about 6 tablespoons)
Juice of 1 lime (about 2 tablespoons)
1 teaspoon hot sauce (or to taste)
1 small head red cabbage (about 1 pound), shredded
1 medium carrot, cut into matchsticks
2 scallions, cut into matchsticks
3 tablespoons toasted sesame seeds
Make the dressing. In a small bowl, mash the avocado with a fork. (A ripe avocado mashes easily by itself, but it’s much harder with liquid in the bowl.) Add the remaining ingredients, stirring vigorously with your fork to mash the avocado, though a few small lumps are ok.
Stir together the cabbage, carrot, scallions, and most of the sesame seeds. Toss with the dressing and top with the remaining seeds. Enjoy!