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KIMCHI STYLE CALSA
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Author: Roxanne C.
Recipe Provided By the California Avocado Commission from a consumer submission
2013 All American Recipe Contest - Guacamoles, Salsas and Dips Recipe Category First Place Winner!
Pickled vegetables-cabbage, carrot, corn and peppers combine with California avocado for a creative salsa that is great with grilled meats.
2 large California avocados, peeled, pitted, cut into small dice
2 cups shredded cabbage, blanched, well drained
1/4 cup grated carrot
1/4 cup small dice red bell pepper
1/4 cup frozen corn kernels, thawed
1 jalapeno pepper, seeded and minced
1 green onion, minced
2 Tbsp snipped parsley
1 Tbsp olive oil
2 Tbsp lime juice
1/4 tsp salt
Combine all ;the ingredients in a medium sized bowl till well mixed. Cover and refrigerate 30 minutes to blend flavors. Serve with grilled fish, pork or poultry. Serves 4.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.
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