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Recipes posted a year ago:
Some of my favorite side dishes are guacamole (who needs chips? Just eat it with a spoon!) and creamy coleslaw. So the idea of combining the two together didn’t seem like too much of a stretch to me. The lime in the guacamole gives the acidity and “bite” in place of vinegar, and the avocado provides the creaminess.
- 1/2 head red cabbage
- 1/2 head green cabbage
- 1 avocado
- juice of 1 lime
- 1/2 cup cilantro, chopped fine
- 3~4 scallions, chopped fine
Combine the avocado and lime juice in a small food processor. Blend until creamy.
Chop up the cabbage, cilantro, and onions. Mix them well in a large mixing bowl.
Add in the “guacamole” from the food processor and mix everything to coat. Cover and refrigerate for an hour or so to allow the flavors to blend, then serve chilled.