COSTA RICAN COLE SLAW

Costa Rican Cole Slaw image

Provided by PanNan

Time 1h

Yield 12 serving(s)

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 137.5, Fat 8.1, SaturatedFat 1.1, Sodium 155.2, Carbohydrate 16, Fiber 5.1, Sugar 8.1, Protein 3.2