Cilantro Slaw for fish tacos Creamy Avocado

FOR THE CILANTRO SLAW:

  • 2 cups shredded green cabbage or coleslaw mix

  • 2 cups shredded purple cabbage

  • 1/4 cup cilantro

  • Juice of 1 lime (1–2 Tbsp)

  • 1/2 Tbsp honey

  • 1/4 tsp salt

  • 1/4 tsp pepper

INSTRUCTIONS

PREPARE THE CABBAGE SLAW:

In a medium or large bowl, combine green and white cabbage, cilantro, lime juice (start with 1 Tbsp), honey, salt and pepper. Taste and add additional lime juice or honey as desired. Stir to combine well and set aside until ready to serve. The salt and lime juice will help soften and break down the cabbage.

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    • 2 ripe avocados, peeled and pitted

    • 1/4 cup orange juice (I use Simply Orange or fresh-squeezed)

    • zest and juice of 1 lime

    • 1 Tbsp cilantro (if desired)

    • salt and pepper, to taste

INSTRUCTIONS

    1. Place all ingredients in a blender or food processor and puree until very smooth. You may have to scrape down the sides a few times, but it should get very smooth, light, and airy. Taste and add additional salt or pepper, as needed.

    2. To use as a salad dressing, add 1 tablespoon of water at a time to the dressing and whisk or blend to incorporate well, until you’ve got it as thin as you like.

    3. This will keep 3-4 days in the refrigerator, or can be frozen for 1-2 months in an airtight container. To use, simply thaw in your refrigerator or a bowl of cold water. Whisk to bring everything back together and serve cold!