CHILEAN CABBAGE AND AVOCADO SLAW
Coleslaw meets guacamole here in this utterly simple mix of shredded cabbage, salt, lemon, and puréed avocado. The chef Iliana de la Vega, who was born in Oaxaca, Mexico, served it at a delicious Latin-themed lunch she prepared at the "Healthy Kitchens, Healthy Lives" conference this year at the Culinary Institute of America in Napa Valley. I couldn't get enough of it. I sat with Iliana at the lunch and asked her about the salad. "Just salt the cabbage, let it sit for a while, then add lots of lemon juice and the mashed avocado," she said. That really is all there is to it. Shred the cabbage thin and for best results let it sit, after salting generously, for an hour or more, to tenderize it and draw out strong-tasting juices.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer
Time 15m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Place shredded cabbage in a large bowl or colander and salt generously. Tossand rub the salt into cabbage with your hands. Let sit for 1 hour or longer (refrigerate if longer than 1 hour). If cabbage tastes too salty, rinse, then squeeze out excess moisture and transfer to a dry bowl.
- Toss cabbage with half the lemon juice.
- Mash avocados in a mortar and pestle, or in a bowl using a fork, potato masher or a whisk. Add salt to taste and remaining lemon juice and mix until smooth. Scrape into the bowl with cabbage and stir together until shredded cabbage is thoroughly coated with mashed avocado. Taste and adjust salt. Add pepper if desired. If mixture isn't creamy, add more avocado.
Nutrition Facts : @context http, Calories 85, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 7 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 163 milligrams, Sugar 1 gram
LEMONY CABBAGE-AVOCADO SLAW
Creamy avocado and bright lemon make great partners in this colorful salad.
Provided by AR Cook
Categories Salad Coleslaw Recipes No Mayo
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Combine cabbage, avocado, red bell pepper, hemp seeds, lemon juice, cilantro, onion, and sea salt in a large bowl; toss together until slaw has a creamy consistency.
Nutrition Facts : Calories 173.4 calories, Carbohydrate 14.2 g, Fat 11.9 g, Fiber 7.2 g, Protein 5.9 g, SaturatedFat 1.5 g, Sodium 133.8 mg, Sugar 4.9 g
CHILEAN-STYLE AVOCADO AND SHRIMP SALAD
I'm posting this for ZWT 4 Central and South American Recipes. From Foods of the Americas: Native Recipes and Traditions.
Provided by cookiedog
Categories Chilean
Time 27m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine the water, bay leaf, allspice, lemon and salt in a saucepan over high heat.
- Bring to a boil, then decrease the heat to medium-low and add the shrimp.
- Cook for 7 to 10 minutes, until the shrimp are curled and pink. Do not overcook the shrimp, as they are significantly better if just cooked through.
- Drain the shrimp and allow to cool completely before assembling the salad.
- To prepare the sauce, rinse the anchovy fillet, pat dry with paper towels and mince.
- Combine the anchovy, parsley and mayonnaise in a bowl.
- Place a strainer over the bowl and juice the lemon over the contents.
- Add the pepper and red peppers and whisk to blend completely.
- To assemble the salad, cut the avocados in half lengthwise and remove the pits. With a large spoon, scoop out the avocado flesh and reserve the empty shells to present the salad.
- Distribute the cabbage among 4 salad plates.
- Make a hollow in the center of the cabbage and place the empty avocado shell in the hollow.
- Cut the avocado flesh into 1/2-inch cubes.
- Place the shrimp and avocado in a bowl.
- Fold the sauce into the shrimp mixture and mound the salad in the avocado shells.
- Serve immediately.
Nutrition Facts : Calories 262.4, Fat 21.7, SaturatedFat 3.2, Cholesterol 24.2, Sodium 497.9, Carbohydrate 17.4, Fiber 8.5, Sugar 2.5, Protein 5.5
SCALLOP TACOS WITH CABBAGE SLAW AND AVOCADO SAUCE
Make and share this Scallop Tacos With Cabbage Slaw and Avocado Sauce recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 36m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a blender combine the sauce ingredients and process until smooth. Season with salt and pepper. Transfer to a small serving bowl. Set aside at room temperature until ready to serve.
- In a large bowl whisk the marinade ingredients, including 1 teaspoon salt and freshly ground black pepper. Remove the small, tough side muscle that might be left on each scallop. Add the scallops to the marinade and turn to coat evenly. Cover and marinate at room temperature for 15 to 20 minutes while the grill preheats. Note: If the scallops are large, you may want to cut them in half.
- Prepare the grill for direct cooking over high heat (450° to 550°F).
- In a medium bowl combine the cabbage and onion.
- Brush the cooking grates clean. Lift the scallops one at a time from the marinade, letting the excess marinade drip back into the bowl. Discard the marinade. Grill the scallops over direct high heat, with the lid closed as much as possible, until lightly browned and just opaque in the center, 4 to 6 minutes, turning once or twice. Remove from the grill.
- Warm the tortillas over direct high heat for about 10 seconds on each side.
- Fill each tortilla with some of the cabbage mixture and three scallops. Top with the sauce. Best if served immediately.
Nutrition Facts : Calories 226.1, Fat 15.9, SaturatedFat 2.2, Cholesterol 21.6, Sodium 942.9, Carbohydrate 10.1, Fiber 3.2, Sugar 1.6, Protein 12.2
CABBAGE AND APPLE SLAW
Categories Salad Side Vegetarian Quick & Easy Yogurt Low Sodium Wheat/Gluten-Free Apple Fall Cabbage Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a bowl stir together the yogurt, the sour cream, and the honey, add the cabbage, the apple, the onion, the parsley, and salt and pepper to taste, and stir the salad until it is combined well.
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