avocado & lime slaw

Wait. Don't go away just because I used the word "slaw." I don't like slaw either. Except that this really shouldn't be called slaw. There's no mayo, no, umm, whatever else it is that gives slaw its taste. THIS, my friend, is a crisp, tangy, zesty, and yet smooth addition for soft tacos, quesadillas, or BBQ chicken sandwiches. Again, so many varieties of this online, and I'm sure they're all good. This is what I made with what I had on hand, but if you don't have certain ingredients, no worries. Just make SURE you have lime, avocado (hello? in the title of the dish), and cilantro. Trust me, it's worth a trip to the store for cilantro. Even near dinner time. Even with 2 babies and a hungry kindergartner. Not that I've done that, or anything.


1/2 head napa cabbage (the green, round kind)
1 bunch of cilantro (I really like cilantro - 1/2 a bunch would be enough for some people)
3 avocados, nice 'n ripe, divided
3 limes, including zest of 1 lime
3 T olive oil
2 t red wine vinegar
1/2 cup salsa (pineapple mango is perfect for this, but any kind will do)
2 t salt
optional: 1/4 cup minced red onion

1. Wash & chop the cabbage. Set on paper towels to drain.
2. Roughly chop the cilantro. Set aside.
3. Peel & chop 2.5 avocados (don't mash it - chop into 1/4" pieces). Set aside the remaining 1/2 avocado.
4. Zest 1 lime, then roll limes to maximize juices (with peel still on, rolling a citrus releases the juices from the little membranes inside & makes it easier to squeeze out the juice), then juice both limes.
5. Mix together the lime juice, zest, olive oil, red wine vinegar, and onion if using. Add remaining 1/2 avocado & mash to incorporate it into sauce.
6. Toss onto the cabbage, cilantro & avocado to coat.
7. Chill, covered, for at least 2 hours to let flavors meld.