by Karen Frazier

I always thought I hated coleslaw with a passion. I was only ever really exposed to it at potlucks and picnics, but one taste told me it wasn’t for me. I first got an inkling that I might enjoy coleslaw when I accidentally ate some on a weekend away at Cave B in the Columbia Gorge. I was eating lunch in the restaurant there, Tendrils, and I took a tentative bite of the slaw. It was delicious. As the chef wandered by, I asked him what was in it, and he admitted it had apples and ginger.

That’s when I started trying to make a better coleslaw – because I knew it existed. I tried it with apples and ginger. Pretty good. I tried it with jicama. Not bad. I keep tinkering with my recipe trying to give it more punch. For the most part, I’ve been a little underwhelmed. Until tonight.

Tonight I made pork belly with coleslaw, and it was delicious. In fact, I might go as far as to say the coleslaw actually stole the show for me…which is really saying something given how much I love pork belly. When I was done eating, I wasn’t hungry anymore. But if I’d wanted another bite of food, it would have been the coleslaw I nibbled.

I started with a simple organic coleslaw mix from Whole Foods, an orange, and an avocado. I like making my coleslaw dressing avocado-based instead of mayo-based because I like the vitamins, fat, fiber, and flavor I get from the avocado. It worked out swimmingly. Sadly, I didn’t measure. But I am going to try and estimate for you exactly what I did, because seriously folks. Yum!

Orange Avocado Coleslaw

• 3 or 4 garlic cloves (I dumped a bunch in and chopped them and then realized oh God! Raw garlic! So I scooped a bunch back out)
• 1 avocado, peeled and pitted
• Juice of one orange
• Zest of half an orange
• 1 teaspoon sriracha (I like the recipe from NomNom Paleo) – or 1/4 teaspoon red pepper flakes for Whole30
• 2 tablespoons apple cider vinegar
• 1 tablespoon chopped fresh cilantro
• 1/2 teaspoon Himalayan pink salt
• 1 package organic coleslaw mix

1. In the bowl of a food processor, chop the garlic cloves, 10 one-second pulses. Scrape the cloves from the sides of the food processor back into the bowl.
2. Add the avocado, orange juice, orange zest, sriracha, apple cider vinegar, cilantro, and salt. Process until smooth, about 30 seconds.
3. In a large bowl, toss the coleslaw mix with the dressing.

That’s it. Simple. Basic. I’ve been making it harder than it had to be.
photo credit: Chez Olga Haitian Restaurant Eastown Lourdie Lunch January 20, 2012 7 via photopin (license)