Here's another one of our recipes that's super quick, super easy and super delicious.
The best thing about this coleslaw is it's basically a full meal. You have healthy fats from nuts and avocado. You've got your protein from the bacon. Some fruits and lots of yummy veggies of course. It's also very keto friendly, paleo and gluten free. Exclude the bacon if you want a vegetarian product.
For Dressing: 1 very ripe avocado 2 cups mayonnaise 1 cup lemon based vinaigrette dressing (I used Hellmann’s Lemon Za’atar)
2 tablespoons The Black Garlic Company Black Garlic Powder Salt & pepper to taste
For Slaw: 6 slices applewood bacon
1 head green cabbage, shredded 1 head red cabbage, shredded 2 carrots, shredded
1 small red onion, thinly sliced 2 green onions, chopped
2 coleslaw kit
2 tablespoons The Black Garlic Company Black Garlic Powder
1/2 cup dried cranberries or raisins 1/2 cup salted nuts (your choice)
In a skillet set over medium heat, cook bacon til almost crisp. When cool enough to touch, chop roughly. Set aside. Don’t discard the rendered bacon fat!
Mash the avocado in a bowl.
Stir in 1 tablespoon of Black Garlic Powder.
Add the rendered bacon fat and the remaining dressing ingredients and whisk to thoroughly combine.
Add all the vegetables and the remaining Black Garlic Powder to a bowl. Toss to evenly distribute everything.
Pour the dressing over the vegetables and toss to thoroughly combine.
Place in the fridge for at least 1 hour.
Again, toss everything together to re-distribute the dressing.
Top with dried fruit and nuts.