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Arizona Cole Slaw
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Scott Wolf


  • 1/2 head green cabbage, shredded
  • 1/2 head red cabbage, shredded
  • 1 cup (225 ml) cilantro, chopped
  • 2 tbsp (30 ml). lime juice
  • 6 tbsp (90 ml). vegetable oil
  • 2 avocados, sliced
  • 1/2 jicama, peeled and sliced
  • 2 tomatoes, sliced
  • salt and pepper, to taste
  • Toss shredded cabbage with cilatro, lime juice and oil.
  • Season with salt and pepper and let stand 10 minutes.
  • Serve on platter or as individual side dish.
  • Garnish with remaining ingredients.
Dish was posted on the channel 3 website in Phoenix, Arizona. It is from Chef Donna Nordin at Cafe Terra Cota in north Phoenix or Scottsdale, Az

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