As seen in the Mount Shasta Herald Wednesday July 10, 2019, but with pictures
“I recently made this Avocado Coleslaw for a BBQ at our house. I wanted to make a healthy version that still had the creamy & crunchy texture. It was delicious and can be used with a variety of different veggies,” Lindsay Hanley.
Multi-talented Lindsay is an abstract photographer, owner of Elemental Framing and gallery curator for the Siskiyou Arts Museum. Lindsay can be seen riding her motorcycle with her boy dog named Sue in the side car.
½ head purple cabbage - shredded
½ head green cabbage shredded
1 cup carrots - shredded
1 ripe avocado - seeded and peeled
1 clove of garlic
2 Tbsp. maple syrup
2 Tbsp. apple cider vinegar
¼ cup lime juice
large pinch of kosher salt
large pinch of pepper
Blend the avocado, garlic, maple syrup, vinegar, lime juice, salt and pepper in a blender or food processor until smooth. Place the cabbage and carrots in a large bowl add the dressing, toss well and serve.
Read the full interview with Lindsay here