Arizona Coleslaw with Avocado and Jicama

Arizona Coleslaw with Avocado and Jicama

A refreshing change to an old salad. Cabbage never tasted so good.

1/2 head green cabbage, shredded (6 to 8 cups)
1/4 head red cabbage, shredded (about 3 cups)
1 cup chopped fresh cilantro
2 tablespoons lime juice
6 tablespoons vegetable oil
Salt and pepper to taste
2 avocados, peeled and sliced
1/2 jicama, peeled, sliced and cut into triangles
2 tomatoes, sliced

Toss green and red cabbages in a bowl with cilantro, lime juice and oil. Season with salt and pepper. Let stand about 10 minutes.

Heap coleslaw in middle of a platter or individual salad plates. Garnish outside edges with avocado slices, jicama triangles and tomato slices. Makes 8 servings.

VARIATION: Mix 1/2 teaspoon ground cumin into coleslaw.

From ``Contemporary Southwest, The Cafe Terra Cotta Cookbook’’ by Donna Nordin (Astolat).