Cabbage Avocado Slaw*: Submitted by: Iliana de la Vega | Date Added: 13 May 2013 Ingredients:

ENSALADA CHILENA DE REPOLLO Y PALTA *Source: Iliana de la Vega, as presented at the 2013 Healthy Kitchens, Healthy Lives conference.
If you like coleslaw and avocado I am sure you will like this clever combination of the two. Be sure to slice the cabbage as thin as you can, this will make for a more tender salad.
Yield: 6 portions
Cabbage, medium, rinsed, hd. 2-3 cups thinly sliced
Avocado 2 ea. ripe
Lemon, juice about cup or to taste
Canola oil 3 Tbsp.

Cooking Instructions:

1. Place the cabbage in a salad bowl, add the avocado, lemon juice, oil, and salt to taste. Mix until the avocado is smooth and well blended with the cabbage. Let the salad marinate for 10 minutes covered in the refrigerator.

Nutrition Information (per portion/serving, based on teaspoon added salt)
Calories: 157 ⁄ Protein: 2 g ⁄ Carbohydrate: 9 g ⁄ Fiber: 5 g
Saturated fat: 1.5 g ⁄ Polyunsaturated fat: 5.5 g ⁄ Monounsaturated fat: 6 g

Free Recipe provided by: For The Love of Food Recipes © 2019