Cauliflower Slaw


½ cup avocado mayonnaise

½ cup plain yogurt

¼ cup lemon juice

2 teaspoons poppy seeds

1 teaspoon honey

1 ½ lbs. cauliflower, cored and quartered

½ lb. red or green cabbage, cored and quartered

½ sweet onion, thinly sliced

¼ cup raisins

¼ cup sliced almonds, toasted (see note, optional)

2 Tbsp fresh tarragon, chopped

Salt and pepper, to taste



1. Whisk together avocado mayonnaise, yogurt, lemon juice, poppy seeds, and honey. Season to taste with salt and pepper.

2. Using a food processor with a slicing disk, a mandolin, or a knife, thinly slice cauliflower and cabbage.

3. Toss cauliflower and cabbage with dressing, onions, raisins, almonds, and tarragon. Refrigerate at least one hour and up to 3 to allow flavors to meld.

Note: To toast almonds, place in a dry skillet over medium-low heat, stirring frequently, until fragrant and golden, about 5 minutes.


Serves 6

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