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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Like many Texas recipes, this coleslaw has a bit of a bite to it, tempered with the creamy taste of avocado. Sooooo good served at a Texas barbeque! This recipe was adapted from a Better Homes & Garden recipe. Ingredients:
2 cups finely shredded green cabbage |
2 cups finely shredded red cabbage |
1 cup shredded jicama |
1/2 cup chopped yellow bell pepper |
1/2 cup golden raisin |
1/2 cup chopped green bell pepper |
1/2 cup sour cream or 1/2 cup plain yogurt |
1/2 cup mayonnaise or 1/2 cup salad dressing |
1 tablespoon finely chopped jalapeno pepper |
1 teaspoon sugar |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 medium avocado, seeded, peeled, chopped |
Directions:
1. Cook time is chill time.
2. In a large bowl stir together the green cabbage, red cabbage, jicama, yellow pepper, green pepper, and raisins.
3. Stir together the sour cream, mayonnaise, jalapeno pepper, sugar, cumin, salt, and pepper. Pour dressing over cabbage mixture; toss to coat.
4. Cover and chill for 1 to 24 hours. Gently stir chopped avocado into coleslaw just before serving.
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