Replacing mayo with avocado adds a deeper depth to the taste while keeping the same great texture. I highly recommend a food processor as part of your typical kitchen tools. It is so versatile, a huge time-saver, and my son loves to press the button. Including my son during the cooking process allows us to spend quality time together, but he also gets excited about eating the food we make.
- 2 heads of broccoli, florets only
- 1 medium jicama
- 2 medium carrots
- 2 ripe avocados
- 1 jalapeno
- 1/4 cup cilantro
- 2 tbsp lime juice
- 1 tsp salt
- 1 tsp pepper
- With the food processor, fitted with the medium shredding disk, shred the broccoli, jicama, and carrots. Place the shredded vegetables in a bowl and set aside.
- Replace the shredding disk with the chopping blade. Process the avocado, jalapeno, cilantro, lime juice, salt, and pepper until smooth. You may add up to 1/4 cup of filtered water if the mixture is too thick.
- Mix the dressing into the shredded vegetables and store in the refrigerator until ready to serve.
For an alternative to the traditional cold slaw, try this warm slaw made with Brussels sprouts.