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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Central American >> Costa Rican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small pot set over medium heat, combine the orange juice and cumin and reduce to 1/2 cup. Let cool. | 2. Meanwhile, combine the cabbages, carrots, hearts of palm and avocado in a large, nonreactive bowl, cover with plastic wrap and place in the refrigerator. | 3. Put the diced tomatoes into a small, nonreactive bowl and add the reduced orange juice, the vinegar and olive oil and whisk to emulsify. Season with salt and pepper to taste. | 4. Pour the dressing over the slaw and mix to combine. Can be served immediately, or covered and placed in the refrigerator for up to 2 hours before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orange juice	2	cups		223.2	51.583999999999996	3.472	0.992
cumin	1 1/2	1/2	ground	11.8125	1.3936	0.561	0.7015
green cabbage	1		cored sliced	-	-	-	-
red cabbage	1		cored sliced	-	-	-	-
carrot	2		peeled sliced	50.02	11.6876	1.1346	0.2928
heart palm	12	ounces	drained sliced	-	-	-	-
avocado	1		peeled pitted sliced	-	-	-	-
tomato	1		seeded cut	28.29	6.273	1.476	0.24600000000000002
red wine vinegar	3	tablespoons		8.493	0.1207	0.0179	0.0
kosher salt black pepper			ground	-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.