Texas Coleslaw

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.

• Ready In: 1 hr 20 mins
• Serves: 6

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.