Chayote Slaw with Avocado and Cilantro Dressing Recipe | Valerie Bertinelli

Ingredients

• 3 cups julienned peeled chayote (about 1 pound chayote)
• 2 cups shredded red cabbage (about 1/4 of a small cabbage)
• 2 cups julienned carrots
• 1 cup julienned jicama (about 1/4 of a jicama)
• 1/2 cup thinly sliced scallions (4 to 5 scallions), 1 tablespoon reserved for garnish
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Kosher salt
• 3/4 cup crema or sour cream
• 1/2 cup freshly squeezed orange juice (from 2 to 3 navel oranges)
• 1/4 cup fresh cilantro, stems and leaves
• 2 tablespoons lime juice (about 1 lime)
• 1 tablespoon light agave or honey
• 1 1/2 teaspoons chipotle hot sauce
• 1/2 teaspoon minced garlic (about 1 small clove)
• 1 small or 1/2 ripe large avocado, cut into cubes (about 3/4 cup cubed avocado)
• 1/2 large jalapeno, stemmed, seeded and minced (about 2 tablespoons minced)