Mmm, mmm! Creamy, fresh deliciousness! But why does coleslaw taste so good?? It's made of raw cabbage, for goodness sake...
I think it's because the best coleslaw recipes recognise the perfection of bringing the five tastes together--sweet, salty, bitter, sour, and umami. Which is what my recipe does to perfection except without the fatty heaviness that seems to be overtaking coleslaw these days. Come on, let's save our 'slaw!
The avocados and carrots provide a sweet, creamy flavour. The cabbage lends a bit of bitter. The apple cider vinegar offers a tang of sour. And the liquid aminos give the final salty and umami notes. All balanced, never one overshadowing the other. This coleslaw is also an excellent source of antioxidants from the beta-carotene in the carrots and vitamin E in the avocado. And a great source of the detoxification and cancer-protective compounds in cabbage. Even better, a nice spectrum of B vitamins along with the wonderful vitamin C!
I like to use green pointed cabbage, that's the triangle-shaped one, for this recipe because it has a mild, almost sweet taste. But purple and white cabbages also give a nice little twist on things in their own way.
Back in my New York days, a roommate from Mexico taught me the trick to slicing and chopping an avocado while still in its shell. Just cut it in half, remove the pit, place one half in the palm of your non-dominant hand, and use your other hand to hold a knife and cut through the avocado flesh down to the skin--but without piercing the skin. Slice it from one end to the other (like a loaf of bread) for beautiful slivers of avocado or continue and turn the avocado 90 degrees and slicing it again cross-wise to create perfect chunks. Then use a spoon to simply scoop the pre-cut pieces from the shell. No muss, no fuss!
This recipe makes one serving, but you can multiple the ingredients by the number of servings you need and make one big batch. I also love to throw in 1/2-3/4 cup cooked chickpeas per serving for a super-quick, nutritionally-balanced meal.