Rainbow Slaw Salad with Creamy Avocado Dressing


  • For the salad:
  • 1 cabbage (mix of red and wombok)
  • 2 small capsicums (colours of choice)
  • 1 medium carrot
  • 2 spring onions
  • 1 medium zucchini
  • 1 small red onion
  • 1 cup sugar snap peas or snow peas
  • Nuts and seeds (any mix of your favourite)
  • For the dressing:
  • 1 tsp garlic (fresh or jar)
  • 1 medium avocado, flesh
  • Squeeze of lemon and/or lime juice
  • 1 tbsp oil of choice (we like olive oil for this one)
  • 1 tbsp greek yoghurt
  • Salt & Pepper (for seasoning) + any additional herbs/spices of choice
  • Protein of your choice (chicken, beef, salmon, tofu etc) as specified in your menu


  • To prepare vegetables, thinly slice (if you have a mandoline this will make this step alot faster!)
  • Add all the vegetables to a large bowl. Add protein of choice & top with a handful of nuts and seeds.
  • To make the dressing: Using a food processor blend garlic, avocado, lemon/lime juice, oil, yoghurt, water and salt & pepper together until you reach a creamy consistency.
  • Drizzle the dressing over the salad and toss all ingredients together.

For the dressing: you may need to add a little more oil, water or yoghurt to reach desired consistency. This might take a little bit of playing around to get it right but it’ll be worth it!

If short on time, you could purchase store bought shredded veggies.

Lactose free adaptable: Use lactose free yoghurt for the dressing to make this completely lactose free!