Recipe: Thai Coleslaw (without cabbage!)

Jicama and green papaya can be found at most Asian grocery stores. They are both mild tasting, crunchy and great for salads such as this one when shredded. What makes this so easy is you can use your food processor however –do one ingredient at a time and add to large bowl. The avocados give it a nice smooth, buttery taste with healthy fat! This is an awesome side dish that combines sweet, sour, salty and spicy tastes!! Great for parties and get-togethers too.

½ Jicama (cut in half, peel, then chop in food processor)
½ Green papaya (green papaya has white flesh- Scoop out white seeds, peel, and finely chop in food processor)
2 Medium carrots (finely chopped in food processor)
1/3 bunch Cilantro (finely chopped) (or more if you love cilantro)
3 Green onions (finely chopped)
½ med. red onion
4-5 tbsp. Rice vinegar (the seasoned type already has some sugar/salt added)
juice of 2-3 limes
2 small avocados (diced) **
2-3 tsp. fish sauce (made from anchovies avail. at Asian grocery stores) …….OR pinch of Sea salt

Optional additions: (but well worth it!) . . .

1 jalapeno pepper (remove seeds and finely chop) If you like less spicy –use only half
2 tsp. agave nectar (to sweeten)
3-4 Tbsp. chopped peanuts (or almonds/cashews) (optional)Add each ingredient separately to large bowl in the above order, toss and chill for 1-2 hrs and serve! If you want to keep leftovers – it tastes even yummier the next day – **HOWEVER do not add avocado to the whole mixture –only what you will eat that day (as avocado will brown). Enjoy!

Serves 6-8