Ingredients
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
Instructions
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
Inspired by PCC Markets
