Easy to Make: Tangy Macadamia Slaw | Recipe

Looking for an easy side dish to choose your preferred meals? Try Steven Gundry MD tangy macadamia slaw. This slaw features crisp vegetables inside a wealthy, creamy dressing. And it is the right partner for grilled wild-caught sea food or pasture elevated chicken — or top it by having an egg for any satisfying lunch!

Tangy Macadamia Slaw


1 ripe avocado

1 cup plain coconut yogurt

Juice of just one lime

Zest of just one lime

1 clove garlic clove, crushed

¼ cup minced parsley or cilantro

2 Tablespoons of sesame oil

1 Tablespoons of coconut aminos

2 cups shredded cabbage

2 cups broccoli slaw

1 red onion, thinly sliced

1 cup shredded carrots

1 cup chopped macadamia nuts

½ cup chopped dates (if on phase 3)


Towards the bottom of a big bowl (or perhaps in a mixer), mash the avocado until smooth. Add yogurt, fresh lemon juice and zest, garlic clove, parsley, sesame oil, and coconut aminos and whisk until smooth and creamy. Thin with water or fresh lemon juice before the consistency of the thick salad dressing.

Add cabbage, slaw, onion and carrots towards the bowls and toss with creamy dressing until well combined.

Add nuts, and dates (if using), toss once again, and serve. Top with extra herbs for any pop of color.

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