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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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boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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