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April 25, 2014

Guacamole Coleslaw

With warmer springtime weather finally here, we've been busy planting our garden, and cleaning our property up. Living in the middle of the woods does have a few drawbacks, like having to clear out overgrowth and fallen trees/branches every year. With that warm weather and sprucing our property up, also comes thoughts of lazy summer evenings and cooking on the grill, so we can enjoy a meal around the firepit.

With those grilled burgers and steak that we cook on the grill, of course you need some side dishes to go with them. Unfortunately with my new found allergy to eggs, I can't enjoy the usual mayo-laden potato salad and coleslaw. So whats a girl to do? Find a tasty substitute of course! And did I ever, Guacamole Coleslaw!


While there are quite a few versions of this unbelievably tasty dish, I needed to come up with one that was AIP (autoimmune protocol) legal. It had to be made without the usual seasonings and ingredients that the others call for, mainly onions and seasonings made from seeds. (I can handle small amounts of green onions, but regular onions such as white, yellow, vadalia etc. cause me huge stomach issues). Also, to replicate the creaminess that mayo adds, using avocado makes perfect sense. They add the moisture and fat that mayonnaise puts in a dish, along with being lower in calories, and full of “good” fat. You wont believe how delicious this dish is. Even my family members, who were turning their noses up as I made it, changed their minds once they took their first bite.

Guacamole Coleslaw

Ingredients

1/2 small head each of green and purple cabbage, shredded
1 large carrot, shredded {Or just use a 16 ounce bag of coleslaw mix)
1/3 cup cilantro, chopped
2 avocados
1 green onion, chopped
juice of 1 lemon
Sea salt and fresh ground black pepper to taste (Omit pepper if strict AIP)

Directions

In a large bowl combine the cabbages, carrots, green onion and cilantro. Toss to combine and set aside.
In a separate medium sized bowl, place the avocado and mash well with a fork. Add the lemon juice and salt and pepper to taste, and stir until well combined.
Add the avocado mixture to the cabbage mixture, and stir until cabbage is well coated with the avocado.
Refrigerate for at least one hour to allow the flavors to mingle, taste for seasonings and serve.

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