This slaw is adapted from Susie Jiminez's recipe from the Next Food Network Star. I loved the idea of using guacamole instead of mayo in a slaw.
- 20 ServingsServings
- 2 limes, juiced
- 2 soft avocados, diced
- 1 cabbage headed, shredded
- 1 jalapeno, diced
- 1 bunch fresh cilantro, chopped
- 1/2 red onion, shredded
- salt and fresh black pepper
- 1/2 cup regular or pareve sour cream (optional)
In a mixing bowl, whisk together the lime juice and avocado until the avocado is just broken up. Add the cabbage, jalapeno, cilantro and onions and season well with salt and pepper. If you desire more creaminess and/or if the avocado was not soft enough, add the sour cream and mix well. Cover and refrigerate.
I like to eat this as part of my fish tacos. I lightly bread white fish, place on top of a tortilla and then add the slaw, wrap it up and eat.
This is a large portion, using a whole head of cabbage, I often halve it.