Coleslaw comes in many forms, but perhaps the most ubiquitous is the cabbage/carrot/mayonnaise concoction so commonly sold in grocery stores. It seems to be an omnipresent staple among spring picnics and summer barbecues, lurking in round plastic containers between the chips and potato salad, with thick white sauce camouflaging the few vegetables inside . While some folks love that white, mayo-laden side dish, I personally cannot stand it. In my mind, too much mayo = a whole lotta yuck. So when I got a beautiful head of cabbage in my CSA box, I put myself to the challenge of creating a no-mayo, sugar-free slaw that was still packed with flavor.
I used creamy avocado and nutritious cold-pressed extra virgin olive oil to create the thick, fatty flavors of the mayonnaise. Toasted sesame oil adds great depth to the sauce while lemon gives it just the right amount of pop. Add in some salt and pepper, and it’s light, crisp, tangy slaw perfection. I like my sauce thinner so I only used half an avocado, but if you like yours a bit thicker just use the whole thing instead.