Creamy avocado-based coleslaw without the mayonnaise.

Prep Time:  20 minutes   |    Total Time:  20 minutes   |    Servings:  4

Ingredients:

• 3 tablespoons  Tuscan Garden  White Vinegar, divided
• 1 tablespoon plus 1 teaspoon  Simply Nature  Organic Wildflower Honey, divided
• 1 cup sliced red onion
• 3 teaspoons lime juice
• ¾ cup chopped cilantro, divided
• ½ cup diced avocado
• 1 tablespoon plus 1 teaspoon  Burman's  Dijon Mustard
• 1 teaspoon  Stonemill  Iodized Salt
• 1 teaspoon  Stonemill  Ground Black Pepper
• ¼ cup  Carlini  Pure Olive Oil
• 4 cups shredded cabbage

Directions:

1. In a small bowl, combine 2 tablespoons vinegar, 1 teaspoon honey and red onion.
2. In a blender, combine the remaining 1 tablespoon vinegar, 1 tablespoon honey, lime juice, ½ cup chopped cilantro, avocado, Dijon mustard, salt and pepper. Blend until partially smooth, occasionally scraping the sides towards the center. Gradually add the olive oil until smooth. Transfer to a large salad bowl.
3. Drain the onions, discard the liquid. Add the onions to the avocado dressing.
4. Add the cabbage and remaining ¼ cup cilantro. Toss until combined.

Recipe Courtesy of Chef Michelle, ALDI Test Kitchen