Red Cabbage Slaw With Tangy Carrot Ginger Dressing

By SushiChick

People - listen up. It's here. A carrot ginger dressing recipe that tastes like the orange stuff you get on a generic Japanese restaurant green salad. The fact that it accompanies purple cabbage, avocado and cilantro is the icing on the cake.

Ingredients

• 1/2 a red cabbage, thinly sliced
• 1 carrot, julienned
• handful of cilantro, roughly chopped
• 2 scallions, thinly sliced
• 1/2 avocado, diced
• handful of toasted slivered almonds (optional)
• Dressing
• 1/2 cup apple cider vinegar
• 2 large carrots, chopped
• 1-inch knob of ginger
• 2 scallions, whites only
• 1 teaspoon Dijon mustard
• 1/3 cup Paleo mayonnaise
• Salt and Pepper

Details

Servings 6
Preparation time 5mins
Cooking time 10mins
Adapted from nomnompaleo.com

Preparation

Step 1

Combine all salad ingredients in a bowl.

Create dressing separately from the salad components. Dump the vinegar, carrots, ginger, scallions, and mustard into a Vitamix and blitz everything until liquefied. Then, add the mayonnaise, salt and pepper to taste and blitz on low until everything is combined.

The dressing on its own its slightly acidic, but when added to the salad, it combines beautifully with the cabbage.