with avocado and pistachio nut dressing!

Makes 8 cups

Dressing makes 2-3/4 cups

1 Hass avocado, seeded, peeled and cut into chunks

1 c. nondairy liquid creamer

1/2 c. shelled pistachio nuts, plain

3/4 c. white vinegar

2 T. sugar

1 t. salt plus to taste

2 MacIntosh apples, unpeeled, cored and cubed, 1/2 inch

3/4 c. diced celery

3 T. diced onion

4 c. diced green cabbage, 3/8 inch squares

salt and pepper to taste

3/4 c. soy mayonnaise, I used Vegenaise

additional pistachio nuts (optional)

Place first 6 ingredients in a blender container. Blend on medium then high speed till smooth and creamy. This will take a couple of minutes.

Combine next 5 ingredients in a large bowl.

Then fold 3/4 cup of the Avocado and Pistachio Dressing into the soy mayonnaise. Pour over cabbage mixture and toss gently till well coated.

For a special presentation, place a handful or so of additional pistachio nuts into a food processor and process till crumbly. Place coleslaw into a serving bowl, then sprinkle with the additional nuts.

Notes: The beautiful combination of avocado and pistachio creates a prominent pistachio flavor through the cream that doesn’t usually occur by eating the nuts alone. Wow!

Use leftover dressing over green salads. It will thicken if refrigerated overnight. Thin by adding a bit more creamer and vinegar.


Published by Sharon Lee Davies-Tight, artist, writer, chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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