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Spiced Coleslaw With Avocado

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small onion
Grated rind and juice of 1 lime
2 tablespoons roughly chopped fresh coriander
teaspoon curry paste
teaspoon paprika
2 tablespoons mayonnaise
375 g (12 oz) green cabbage
60 g (2 oz) Palma or Serrano ham
Salt and pepper
1 ripe avocado
Fresh coriander, to garnish


Serves: 8


1 Grate the onion and put in a large bowl with the lime rind and juice, coriander, curry paste, paprika and mayonnaise. Mix together to make a smooth dressing.

2 Using a sharp knife, finely shred the cabbage and stir into the dressing. Tear or slice the ham into small pieces and add to the salad. Toss ingredients together and season lightly with salt and pepper. Chill in the refrigerator until ready to serve.

3 Just before serving, halve avocado, discarding stone. Peel away skin and slice the flesh width ways. Add to the salad, toss together and serve garnished with coriander.

COOK'S TIP:- Any leftover cooked meats can be substituted in this recipe, for the same quantity of ham.

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