Ingredients
- Asian Slaw:
- 1-1/4 c. radicchio, shredded
- 1 c. carrots, shredded
- 1/2 c. enoki mushrooms, separated
- 1/4 c. scallions, thinly sliced
- 6 T. rice wine vinegar
- 2-1/2 T. ginger, grated
- 2 T. sugar
- 1 T. sweet soy sauce
- 1 T. soy sauce
- 1 t. salt
- 1/2 t. sesame oil
- Thai Guacamole:
- 3 ea. Avocados From Mexico
- 1 ea. small Fresno chile, minced
- 1 ea. Tahi chile, minced
- 1/4 c. red onion, finely diced
- 1-1/2 T. jalapeño, minced
- 1-1/2 t. rice wine vinegar
- 1-1/2 t. lemon juice
- 1 t. salt
Instructions
- Asian Slaw: In a small bowl, whisk together the rice wine vinegar, sweet soy sauce, soy sauce, sugar, ginger, sesame oil and salt until well combined and sugar is dissolved. / In a medium bowl, add the carrots, radicchio, scallions and enoki mushrooms; toss with dressing until well combined.
- Thai Guacamole: In a large bowl, mash the avocados to desired consistency. / Fold in red onions, jalapeños, Fresno chiles, Thai chiles, rice wine vinegar, lemon juice and salt until well combined. / Plate Asian slaw, top with Thai guacamole and serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
