Avocado Cole Slaw Recipe
Avocado Cole Slaw
Bet you didn’t know that for years, the only way I would eat an avocado is if it was in Guacamole. I didn’t care for the texture of a raw avocado and only used them to make guacamole.
But over the years, it amazes me how my taste buds have evolved. And mostly for the better. I don’t feel the desire to try every single candy bar on the shelf anymore. Well, this has nothing to do with the fact that I have actually tried almost all of the candy bars on the shelf. Oh, back to the avocado.
I decided to experiment and created an Avocado Cole Slaw.
Avocado Cole Slaw
This recipes requires the slaw and the dressing to marinate first. Don’t chop the avocado until ready to serve.
Author: Marlene Baird
Serves: 6
Ingredients
- ⅛ cup rice wine vinegar ( used Marukan Rice Vinegar Lite)
- 1 Tbsp.honey
- ¼ teaspoon dry mustard
- ⅛ teaspoon orange zest
- ¼ teaspoon fine sea.salt
- ½ Tablespoon toasted sesame oil
- 3½ cups coleslaw mix
- ¼ small red onion, finely chopped
- ⅛ cup chopped cilantro leaves,
- 1 ripe Avocado, chopped
- Orange segments
Directions
In a large bowl make the dressing by whisking together the vinegar, honey, mustard, orange zest and salt until the seasonings are dissolved.
Whisk in. sesame oil.
Add coleslaw mix, onion and cilantro to the dressing.
Toss well to combine.
Cover and refrigerate to let the flavors blend (may be refrigerated for up to 24 hours.)
Just before serving, peel, seed and dice the avocado.
Add the avocado to the coleslaw. Use a slotted spoon to serve.
Top with the segments from the orange
PP Value
2 PP per serving
3.2.2089
Letting the dressing marinate the cabbage is the key to this incredible edible egg, err avocado cole slaw.
Oh I bet this would taste great with a burger made with an Asian flare.
Thanks for stopping by and have a great day.
Marlene