Mexican Coleslaw

By jkenb

Ingredients

• 6 cups thinly sliced green cabbage
• 8 ounces jicama, finely chopped (1 1/2 cups)
• 1 small red bell pepper, finely chopped (1 cup)
• 1 medium carrot, shredded (1 cup)
• 1 cup chopped fresh cilantro
• 3/4 cup sliced green onions
• 1/2 cup roasted salted pepitas (green pumpkins seed)
• 1 avocado, chopped
• dressing
• 1/2 cup mayonnaise
• 1/2 cup buttermilk
• 1/4 cup orange juice
• 3 tablespoons lime juice
• 2 teaspoons grated lime peek
• 1 teaspoon grated orange peel
• 2 small garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Preparation

Step 1

Toss all coleslaw ingredients except pepitas and avocado in large bowl until combined.

Whisk all dressing ingredients in small bowl until blended. Toss Coleslaw with enough dressing to moisten. Cover and refrigerate 1 hour to blend flavors.

Just before serving, sprinkle with pepitas and top with avocado.