Suzanne’s Slaw recipe!

Fish Taco Slaw

 

2 cups cabbage, sliced thin and long

1 cup red cabbage, sliced thin and long

1 cup carrots, julienne cut

1 cup of red onion

1 very soft mango, peeled, and diced

1 avocado, should feel slightly soft with gentle pressure, not mushy

1 cup cilantro, remove stems and break apart leaves with fingers

1 package of dry seasoning guacamole mix

1 TBS fresh chopped or minced garlic

2 TBS apple cider vinegar or red wine vinegar

2 TBS Olive oil

1 tsp salt

½ tsp pepper

Crushed red peppers if you like it spicy

 

Mix all ingredients together in one bowl.  Best if it sits overnight in the refrigerator, but can be served within a few hours.

 

Serves 8

Expectations worksheet