Latin Coleslaw with Grilled Avocados

This coleslaw is amazingly good.  It’s a nice spin on classic slaw without being too “out of the box” if that makes sense.  The creamy avocado is a wonderful addition and the latin spices give it a nice kick.  It went perfectly with the ribs we grilled.  Also, the leftovers are delish.  Definitely give this one a try before the end of summer cookout season!

you will need:
½ cup mayonnaise
¼ cup olive oil
juice of 2 large or 3 small limes
¼ cup red wine vinegar
1 cup firm but cooked corn kernels (from 2 late ears of corn)
2 tablespoons sugar
2 tablespoons ketchup
8 or so dashes of Tabasco or your favorite hot sauce
salt & pepper

2 cups shredded green cabbage
1 cup shredded red cabbage
1 cup shredded carrots
3 ripe but firm avocados, halved and pitted (do not peel)
2 tablespoons olive oil
1 tablespoon chili powder
1 tablespoon ground cumin
salt & pepper

Make the dressing by combining the first 9 ingredients in a food processor.  Puree until smooth.

In a medium bowl, combine the cabbage and carrots.  Add the dressing, mix well, cover and refrigerate until ready to serve.

Drizzle the avocados with the olive oil and sprinkle with chili powder, cumin, salt and pepper.  Place them on the grill over a medium-hot fire, cut side down.  Cook for 3 to 5 minutes, until seared.

Turn out of skin, slice and serve on top of the slaw.

serves: 8-10
time: 25 minutes
from:  License to Grill

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