Creamy Coleslaw Dressing

Avid readers of Cucina Ceri will know that I’m practically addicted to avocado and tahini, and today I decided to blend them together along with some coconut milk for extra runnyness in order to make a suitable creamy coleslaw dressing.  Nom.  I love coming up with new ways to eat the same food.  This would also work as a general salad dressing.

Just a quick post today, as alongside my new special coleslaw I had a very simple throw it together dinner –  1/2 fillet baked salmon, 1/2 fillet baked haddock in coconut oil (half because I was cooking for lunch tomorrow too and couldn’t decide which to have tonight), accompanied by courgette and peppers also roasted in coconut oil (20 mins for fish and veg).


  • 1 Avocado
  • 1-2 tablespoons tahini
  • 2-3 tablespoons coconut milk
  • squeeze lemon juice
  • a few basil leaves
  • grated carrots
  • grated purple (or white) cabbage
  • sesame seeds
  • Blend the avocado with the tahini, coconut milk, lemon juice, basil (optional).  Adjust quantities for desired consistency.
  • Pour over grated carrots and cabbage and ensure well combined.
  • Sprinkle with sesame seeds.
  • I added spinach too.

One thought on “Creamy Coleslaw Dressing

  1. Pingback: Egg Avocadaise « Cucina Ceri

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