Avocado Coleslaw

Executive Chef Suki Otsuki from Mudhen Meat and Greens at Dallas Farmer's Market stops by Good Day to make a delicious and healthy coleslaw.


Avocado Coleslaw

5lbs cabbage, shredded
2lbs carrots, shredded
2 bunches cilantro, rough chopped
1bunch collard greens, julienne

For dressing:
2 avocados
1/4cup olive oil
1tsp red pepper flake
1tsp cumin
4oz lemon juice, fresh squeezed
Salt and pepper
 
Puree all dressing ingredients together in blender.

Dress the greens and carrots. Mix and serve.

LINK: www.mudheninthe.net

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