| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 cups julienned peeled chayote (about 1 pound chayote)
- 2 cups shredded red cabbage (about 1/4 of a small cabbage)
- 2 cups julienned carrots
- 1 cup julienned jicama (about 1/4 of a jicama)
- 1/2 cup thinly sliced scallions (4 to 5 scallions), 1 tablespoon reserved for garnish
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Kosher salt
- 3/4 cup crema or sour cream
- 1/2 cup freshly squeezed orange juice (from 2 to 3 navel oranges)
- 1/4 cup fresh cilantro, stems and leaves
- 2 tablespoons lime juice (about 1 lime)
- 1 tablespoon light agave or honey
- 1 1/2 teaspoons chipotle hot sauce
- 1/2 teaspoon minced garlic (about 1 small clove)
- 1 small or 1/2 ripe large avocado, cut into cubes (about 3/4 cup cubed avocado)
- 1/2 large jalapeno, stemmed, seeded and minced (about 2 tablespoons minced)
Instructions
- In a large bowl, toss together the chayote, cabbage, carrots, jicama, scallions, cumin, coriander and 2 teaspoons salt. Let the flavors combine while you make the dressing for the slaw.
- To a food processor, add the crema, orange juice, cilantro, lime juice, agave, hot sauce, garlic, avocado and jalapeno. Process until completely smooth; season with salt. Refrigerate in an airtight container until ready to serve; the dressing can be made 1 day in advance.
- When ready to serve, toss the dressing with the vegetables. Garnish with the reserved scallions and serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 180 |
| Total Fat | 11 g |
| Saturated Fat | 4 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 7 g |
| Sugar | 10 g |
| Protein | 3 g |
| Cholesterol | 15 mg |
| Sodium | 591 mg |
Reviews
Really good. A lot of ingredients, but you can probably cheat on a couple and it would still be good with that dressing.
Delicious