Spiralized Red Cabbage Slaw with Vegan Chipotle-Lime Dressing
Try this Spiralized Red Cabbage Slaw with Vegan Chipotle-Lime Dressing recipe.
Try this Spiralized Red Cabbage Slaw with Vegan Chipotle-Lime Dressing recipe.
- Carbohydrate 10.693425 g
- Cholesterol 0 mg
- Fat 5.08606666666667 g
- Fiber 4.28308317971726 g
- Protein 2.08190833333333 g
- Saturated Fat 0.733895 g
- Serving Size 1 1 -8 cup (139g)
- Sodium 58.6295 mg
- Sugar 6.41034182028274 g
- Trans Fat 0.35616 g
- Calories 86 calories
Step-by-step
- Place all of the ingredients for the slaw dressing into a food processor and pulse until creamy. If you don’t mind a little chunkiness, combine all ingredients in a bowl and whisk together until smooth as possible. Taste and adjust to your preferences.
- Toss the cabbage and dressing together in a large bowl until combined.
- Serve as preferred.
Home cooks frequently drown shredded brassicas in thin vinegars right away, causing the cellular walls to rupture prematurely and turning crisp leaves into a rubbery, waterlogged mass. Red cabbage contains dense anthocyanin pigments and tough fibrous strands that require a protective fat barrier to maintain structural integrity when dressed. Processing ripe avocado flesh together with emulsified vegan mayonnaise creates a thick, high-lipid matrix that coats each spiralized strand individually, shielding the delicate cell structures from immediate osmotic shock while delivering capsaicin and acid.
Blending fresh lime juice into the avocado base introduces citric acid, which inhibits polyphenol oxidase enzymes responsible for rapid browning, ensuring the bright purple hue stays vivid for up to twenty-four hours in storage. Utilizing a mechanical food processor guarantees a completely smooth emulsion by shearing the avocado cells completely, though manual whisking remains viable if a rustic texture with visible flecks of green is desired. Swapping out the specified vegan chipotle mayonnaise for plain vegan mayonnaise mixed with smoked paprika requires adjusting the salt upward by a quarter teaspoon to compensate for the missing fermented pepper solids.
