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
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.
Inspired by PCC Markets