Fresh California Avocado and other fruit combine with an Asian-style coleslaw for a delicious mix of crunchy and creamy, sweet and tangy.
Asian Avocado Coleslaw
Nutritional Highlights (per serving)
|1/3||cup||rice wine vinegar|
|2||Tbsp.||honey or agave nectar|
|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|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- 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.
- 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.)
- 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.
Vitamin A 64 (IU); Vitamin C 33 mg; Calcium 36 mg; Iron 1 mg; Vitamin D 0 (IU); Folate 39 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 2%; Vitamin C 50%; Calcium 4%; Iron 4%