Ingredients for Texas Coleslaw
- 6 cups shredded green cabbage
- 2 cups shredded red cabbage
- 2 cups diced jicama
- Yellow Bell Pepper
- Golden Raisin
- Green Bell Pepper
- 1 cup sour cream
- ½ cup mayonnaise
- 1-2 finely minced jalapeño peppers (adjust to taste)
- ¼ cup sugar
- Ground Cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ripe avocado, diced or mashed
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How to Make Texas Coleslaw
- In a large bowl, combine 6 cups shredded green cabbage, 2 cups shredded red cabbage, 2 cups diced jicama, 1 cup diced yellow bell pepper, 1 cup diced green bell pepper, and ½ cup raisins.
- In a separate bowl, whisk together 1 cup sour cream, ½ cup mayonnaise, 1-2 finely minced jalapeño peppers (adjust to taste), ¼ cup sugar, 1 teaspoon ground cumin, 1 teaspoon salt, and ½ teaspoon black pepper.
- Pour the dressing over the cabbage mixture and toss gently to coat.
- Cover and refrigerate for at least 1 hour, or up to 24 hours to allow flavors to meld.
- Just before serving, gently fold in 1 ripe avocado, diced or mashed to your preference.
- Serve chilled and enjoy! This coleslaw is best served the day after making to let the flavors fully develop.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
49g
Fat
19g
Carbs
8g
