This Paleo slaw with avocado lime cream is fast becoming one of my favourite recipes! Crunchy, fresh, crisp veggies and cuddled up in a creamy citrus spiked avocado dressing. It’s super easy to make and so nutritious. Goes really well with meat or fish or why not give it a go with a slice of Paleo pie?
The inspiration for this recipe came when my lovely friend Heidi came bounding into the office today with a handful of purple sprouting broccoli for me that she’d lovingly grown in her allotment. Anyone would have thought I’d been given a diamond! Needless to say, I jumped up and down like Tigger in delight.
I get a little too excited when someone gives me home grown vegetables, mainly because not being green fingered myself I know just how much love goes into making these things babies grow. I tried growing purple sprouting broccoli once only to end up after several months of nurturing with Jack and the Beanstalk sized weeds! I now leave this kind of stuff to those of you talented gardeners out there and stick to what I do best… eating it! Richard Branson wasn’t half wrong when he said… find people who are better than you at the things you’re no good at. Frees you up to do the things you are good at. No wonder he’s a millionaire!
If you can’t get your hands on sprouting broccoli, normally broccoli or tenders tam works just fine too.
- 1 small red cabbage (230g)
- 1 large carrot
- 6 sprouts
- Handful of purple sprouting broccoli flowers or shredded broccoli florets
- 15g of chopped fresh parsley (stalks removed)
- 10g of chopped fresh mint leaves (stalks removed)
- 1 tablespoon of sesame seeds
- 35g of pumpkin seeds
- 1 tablespoon of chopped fresh chives
Avocado lime cream
- 1 large ripe avocado
- 1 teaspoon apple cider vinegar
- 2 tablespoons of extra virgin olive oil
- Juice of 1/2 a fresh lime
- 1 teaspoon coconut aminos (optional but makes it taste amazing)
- Pinch of pink himalyan salt
- Pinch of cracked black pepper
Shred the cabbage and sprouts using a mandolin and julienne the carrot into long thin strands. Finely chop the herbs and remove the flower heads from the purple sprouting broccoli, or simply shred the florets from regular broccoli. Discard the stems. Toss everything together using your hands.
For the avocado lime cream, simply blitz all the ingredients together using a food processor or hand blender until smooth.
Mix the dressing through the Paleo slaw and sprinkle with pumpkin and sesame seeds and good glug of extra virgin olive oil, or layer the avocado lime cream on top and just mix the olive oil through the salad.
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