California Avocado Coleslaw – 16g Carbs, 5g Fiber, 9g Sugar
Recipe Provided By: the California Avocado Commission
Fresh California Avocado and other fruit combine with Asian-style coleslaw for a delicious mix of crunchy and creamy, sweet and tangy.
Prep: 10 min
Cook Time: 0
Total Time: 10 min
Serves: 8
1/3 cup rice wine vinegar
2 Tbsp honey OR agave nectar
1/2 tsp dry mustard
1/4 tsp orange zest
1/2 tsp salt
1 Tbsp toasted sesame oil
1 (1-lb) bag coleslaw mix
1/2 small red onion, very thinly sliced
1/4 cup chopped cilantro leaves, optional
2 ripe, Fresh California Avocados
1/2 cup diced apple, pineapple or other fruit
1. 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.
2. Add coleslaw mix, onion and cilantro (if desired) to the dressing. Toss well to combine. Refrigerate to let the flavors blend (may be refrigerated for up to 24 hours.)
3. Just before serving, peel, seed and dice the avocado. Add the avocado and apple (or pineapple) to the coleslaw. Use a slotted spoon to serve.
Serving Suggestions:
Stir in coarsely chopped peanuts or cashews for a nutty variation.
Beverage Pairings: Try with tropical iced tea.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Serves: 8
Nutrition per Serving:
140 Calories, 8g Total Fat, 1g Sat, 0g Trans, 1g Poly, 4g Mono,
0mg Cholesterol, 180mg Sodium, 350mg; Potassium, 16gTotal Carbs,
5g Dietary Fiber, 9g Total Sugars, 2g Protein -- Vitamin A 64 (IU); Vitamin C 33 mg; Calcium 36 mg; Iron 1 mg; Folate 39 mcg; Omega 3 Fatty Acid 0.1 g -- Vitamin A 2%; Vitamin C 50%; Calcium 4%; Iron 4%
