A bit of sweet, a bit of tang, a bit of creaminess, and a lot of flavor. This coleslaw is the perfect canvas for adding in your favourite ingredients. Try sunflower seeds and dried cherries for an alternative to the pecans and raisins. And take the time to grate your own cabbage—it tastes much better than the pre-bagged versions. I love Mutsu apples in here, but I know they aren’t available everywhere, so I made some more common suggestions below.
1 cabbage, about 6 inches in diameter
2 medium carrots
1 red apple (such as Fuji)
1 green tart apple (such as Granny Smith)
4 green onions (just the greens)
1/2 heaping cup pecans, toasted and coarsely chopped
1/2 cup raisins
1 large avocado
Juice from 1/2 a large lemon
Sea salt to taste
3 to 4 tablespoons extra-virgin olive oil
3 tablespoons apple cider vinegar
Fresh ground black pepper to taste
Using a box grater, mandoline, or the shredder on a food processor, shred the cabbage, carrots, and apples. Toss together in a large bowl. Finely chop the greens of the onions. Add them to the cabbage, along with the pecans and raisins. Toss to mix.
Put the avocado, the lemon juice, a pinch of salt in a food processor. Turn on and process until smooth. With the motor running, add the olive oil, starting with 3 tablespoons, adding an additional tablespoon for a thinner consistency (depending on the size of your avocado). Add the vinegar. Stir to mix, adding additional salt and lots of ground black pepper to taste. Mix with the cabbage mixture, letting the flavours sit for at least a couple hours before serving.