ARIZONA COLESLAW WITH AVOCADO AND JICAMA
1/2 head green cabbage, shredded (6 to 8 cups)
1/4 head red cabbage, shredded (about 3 cups)
1 cup chopped cilantro
2 tablespoons lime juice
4 tablespoons vegetable oil
Salt and pepper, to taste
1 avocado, sliced
1/2 jicama, peeled, sliced and cut into triangles
2 tomatoes, slice
Toss the green and red cabbage in a bowl with the cilantro, lime juice and oil. Season with salt and pepper. Let stand about 10 minutes.
Heap the coleslaw in the middle of a platter or individual salad plates. Garnish the outside edges with avocado slices, jicama triangles and tomato slices.
VARIATION:
Add 1/2 teaspoon ground cumin when mixing the coleslaw.
Makes 8 servings
Source: Contemporary Southwest, the Cafe Terra Cotta Cookbook by Donna Nordin
1/2 head green cabbage, shredded (6 to 8 cups)
1/4 head red cabbage, shredded (about 3 cups)
1 cup chopped cilantro
2 tablespoons lime juice
4 tablespoons vegetable oil
Salt and pepper, to taste
1 avocado, sliced
1/2 jicama, peeled, sliced and cut into triangles
2 tomatoes, slice
Toss the green and red cabbage in a bowl with the cilantro, lime juice and oil. Season with salt and pepper. Let stand about 10 minutes.
Heap the coleslaw in the middle of a platter or individual salad plates. Garnish the outside edges with avocado slices, jicama triangles and tomato slices.
VARIATION:
Add 1/2 teaspoon ground cumin when mixing the coleslaw.
Makes 8 servings
Source: Contemporary Southwest, the Cafe Terra Cotta Cookbook by Donna Nordin
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and without prior notification or explanation. Failure to follow the guidelines
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