Jalapeno Avocado Slaw
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Ingredients:
-1 Tbsp white wine vinegar (or cider vinegar)
-juice of 1/2 lime
-1/3 cup mayo
-1 1/2 Tbsp honey
-dash cumin
-1 small clove garlic, grated or minced
-2 jalapeños, seeded, quartered lengthwise, and thinly sliced
-1/4 cup green onion, sliced
-2-3 Tbsp cilantro, minced (less is fine if you’re sensitive to that flavor)
-1 small head cabbage (about 6 cups diced)
-1-2 avocados, cut into large chunks
-salt and black pepper, to taste
Method:
1. In the bottom of a large mixing bowl, combine vinegar, lime juice, mayo, honey, cumin, and garlic. Whisk together, add salt, and taste. This dressing is on the thin side, which I think makes the whole thing feel fresher. Adjust sweetness, tartness, and saltiness by adding more honey, lime, or salt as you like.
2. Dice cabbage, slice jalapeño and green onion, and mince cilantro. Add to your mixing bowl and toss to coat in dressing. Taste again for seasoning and adjust as you like. Add avocado chunks now (and re-toss to coat the avocado in dressing) if you will be serving within an hour.
3. Allow salad to rest, covered and refrigerated, for at least half an hour and up to 4 or 5 hours (but wait to add avocado if you’re making the salad that far in advance). Serve chilled.
From sweetsaltytart.com