Costa Rican Cole Slaw

Name: Costa Rican Cole Slaw
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12 serving(s)
Ingredients: 2 cups fresh orange juice; 1 1/2 tablespoons ground cumin; 1 small head green cabbage, cored and sliced thin; 1 small head red cabbage, cored and sliced thin; 2 medium carrots, peeled and sliced into thin strips; 12 ounces hearts of palm, drained and sliced into thin strips; 1 large avocado, peeled, pitted and sliced thin; 1 medium tomatoes, seeded and cut into a fine dice; 3 tablespoons red wine vinegar; kosher salt & freshly ground black pepper; 1/4 cup extra-virgin olive oil

Submitted by PanNan

"This recipe is perfect for a beach front cooking party. It's based on a recipe in the New York Times."

Download

Ready In:: 1hr
Ingredients:: 11
Serves:: 12

ingredients

2 cups fresh orange juice
1 ¹⁄₂ tablespoons ground cumin
1 small head green cabbage, cored and sliced thin
1 small head red cabbage, cored and sliced thin
2 medium carrots, peeled and sliced into thin strips
12 ounces hearts of palm, drained and sliced into thin strips
1 large avocado, peeled, pitted and sliced thin
1 medium tomatoes, seeded and cut into a fine dice
3 tablespoons red wine vinegar
kosher salt & freshly ground black pepper
¹⁄₄ cup extra-virgin olive oil

directions

In a small pot set over medium heat, combine the orange juice and cumin and reduce to 1/2 cup. Let cool.
Meanwhile, combine the cabbages, carrots, hearts of palm and avocado in a large, nonreactive bowl, cover with plastic wrap and place in the refrigerator.
Put the diced tomatoes into a small, nonreactive bowl and add the reduced orange juice, the vinegar and olive oil and whisk to emulsify. Season with salt and pepper to taste.
Pour the dressing over the slaw and mix to combine. Can be served immediately, or covered and placed in the refrigerator for up to 2 hours before serving.