Cooking with David Maciel
Sponsored by Ray’s Food Place, Furber Plaza
July is a time we tend to BBQ more and spend time outdoors. I enjoy making salads to go with the BBQ. This coleslaw is a perfect match, and you can add cooked chicken or shrimp to make it a meal.
Ingredients
- • 5 cups shredded cabbage red & green mixed 50/50 blend
• 1 cup shredded carrots
• 1 avocado
• ¹/3 cup cilantro
• ¼ cup green onions, chopped
• ½ cup mayonnaise
• 1 tbsp lime juice
• 1 tbsp honey or white sugar
• 1 tsp lime zest
• ½ tsp cumin
• ½ tsp garlic powder
• ½ tsp chili powder (optional)
• Salt and pepper
Instructions
Start by making the dressing. Combine the mayo, lime juice, honey or sugar lime zest, cumin, garlic powder, chili powder, salt, and pepper. Taste and season as needed. (You can also use a packet of taco seasoning)
Chop the remaining ingredients into bite size pieces and toss together the cabbage, carrots, avocado, green onions, and cilantro add the dressing. Let sit for 10 minutes and serve.
