Stuffed Avocados with Crunchy Asian Cabbage Slaw

Stuffed Avocados with Crunchy Asian Cabbage Slaw | coffeeandquinoa.com

When it comes to clothes shopping, I have a cardinal rule: if it isn’t going to be your new favorite thing, don’t buy it. It means you don’t really like it that much.

If it’s just OK now in the store, how is it going to look with a few wrinkles when you’ve waited a bit too long to fold it? Are you really ever going to choose it over all your other clothes to wear on a given day? Maybe… but probably not.

If you’re considering buying it in three colors, on the other hand, you probably have yourself a winner. Hold off on the other two colors until you make sure you like the first one, though.

Stuffed Avocados with Crunchy Asian Cabbage Slaw | coffeeandquinoa.com

Blog recipes are a lot like that, too. If you’re just so-so on a recipe you came up with, you might not want to recommend it to everyone you know (and even more people you don’t) on the internet. You’ve got to be obsessed with it, or it’s not worth posting about.

That’s pretty idealistic, of course. Not every recipe I post is my new favorite thing, but I try to follow my own rule as much as I can. And I get pretty excited about my end-of-year fail posts, too, so I’m never afraid to relegate a recipe to the fail pile. As I scrape it into the trash, I dream up something sarcastic to say about it in December.

Luckily, this one is far from the fail pile. It’s more in the which-other-two-colors-should-I-buy-it-in category. In fact, I liked this recipe so much that I made a spin-off that I’ll post for you next week :)

Stuffed Avocados with Crunchy Asian Cabbage Slaw | coffeeandquinoa.com

Come on, if these avocados were a summer dress, wouldn’t you want to buy three of them?!

I know I would. These avocados look like a party, and I love a dress that looks like a party.

Stuffed Avocados with Crunchy Asian Cabbage Slaw | coffeeandquinoa.com

Anyway, I wasn’t sure these avocados were going to make it to the blog when I started out. Experience has shown me that cabbage and avocado do not make a great combination of textures. But for some reason I couldn’t get the idea out of my head, so I decided to give it a try anyway. I was glad to prove myself wrong! The sesame and ginger flavors of the slaw are AH-mazing with the avocado, and the texture is good, too. The secret is just to shave the cabbage very thinly with a mandolin.

Time to put that lazy little gadget to work!

Stuffed Avocados with Crunchy Asian Cabbage Slaw | coffeeandquinoa.com

Between shredding the cabbage and onion with a mandolin and pitting the avocados, this recipe is fraught with opportunities to lose a finger. If I ever go down a digit, I’m convinced that a really snug avocado pit will be to blame. Or a butternut squash… gah, those things are the worst. If I worked in a restaurant, I’d end up in the ER every night.

For the record, I didn’t have any near brushes with nine-finger-ness while making this recipe. I just always have to hold my breath while pitting avocados.

Anyway, these stuffed avocados make a perfect light lunch with toast or another side. I also got to thinking about serving them at a party, and decided that most guests wouldn’t want to eat an entire half of an avocado. Enter: avocado slaw crackers!

Stuffed Avocados with Crunchy Asian Cabbage Slaw | coffeeandquinoa.com

A thin slice of avocado and a little mound of slaw atop a sesame or rice cracker. They are so colorful and so tasty… perfect crunchy little bites! I think you’ll impress your guests if you ever serve these.

I used 34 Degrees sesame crisps for these. I’ve mentioned 34 Degrees before because they are my favorite. They’re so different from any other cracker, and people always love them. The folks at 34 Degrees were nice enough to send me a few boxes of crackers after I gushed about them in this post. Let’s just say they’ve gone to good use!

Stuffed Avocados with Crunchy Asian Cabbage Slaw | coffeeandquinoa.com

OK, one final side note: I’m running a half marathon tomorrow! A race on a Thursday?! Weird, I know. It’s actually a Utah holiday (Pioneer Day) that many businesses are closed for. The city does fireworks and a parade, and holds a 10K, half marathon, and full marathon along the parade route. The street closures cut my neighborhood off from downtown and make it pretty hard to get to work, so this year I decided to not even try. Instead I’ll be waking up at the crack of dawn in the middle of the night to bust my butt 13.1 miles down a canyon and through downtown Salt Lake. Yep, I picked another downhill race! I’m hoping for a fun long run and maybe even a new PR. Wish me luck?

Now go make these avocados! And remember my sage advice next time you’re in the dressing room debating a new purchase. Hah! Kidding… kind of.

Stuffed Avocados with Crunchy Asian Cabbage Slaw | coffeeandquinoa.com

Stuffed Avocados with Crunchy Asian Cabbage Slaw
 
Hands-on time
Total time
 
Author:
Yields: 4 servings
Ingredients
  • 1 cup shredded red cabbage (I recommend using a mandolin)
  • 1 cup shredded green cabbage
  • 3/4 cup grated carrot (about 1 carrot)
  • 1/2 cup shaved red onion
  • 4 green onions, thinly sliced
  • 1 Tbsp minced fresh ginger
  • juice of 1 lime
  • 2 Tbsp mirin
  • 1 Tbsp rice vinegar
  • 1 Tbsp turbinado or brown sugar
  • 2 tsp toasted sesame oil
  • 2 avocados, halved and pitted
  • sesame seeds
Instructions
  1. In a medium bowl, mix together both cabbages, the carrot, red onion, and green onion.
  2. In a small bowl, whisk together the ginger, lime juice, mirin, rice vinegar, sugar, and sesame oil. Pour over the cabbage mixture and toss to combine.
  3. Carefully scoop a hole in each avocado half. Fill with the slaw and top with sesame seeds. Enjoy!
Notes
For a smaller appetizer version, top a rice cracker or sesame cracker with a small slice of avocado and a spoonful of slaw. Garnish with sesame seeds.

 

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The wedding gifts we registered for are bordering on what my dad likes to call a “life upgrade.”

Do you know what he’s talking about? When you make one change that snowballs, leading to bigger and bigger changes to accommodate the first. My favorite example of this is when a friend of mine brought home a Great Dane puppy… and then had to buy an SUV because she couldn’t fit in his car. And then a new house because his townhouse was also too small.

Life. Upgrade.

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These glorious juicy little berries are the #1 (food-related) reason I look forward to summer. Have I said that before… perhaps about tomatoes? peaches? basil? Blasphemy. Berries are my all-time favorite summer food.

And just because it’s fun, here are my top non-food-related reasons to look forward to summer: Dresses (my credit card bill has been insane lately, and Anthro and Banana are to blame), Martha’s Vineyard (headed there in a month!), and just generally the warm weather. If you ask me, there’s no better feeling than walking out of the house without taking the time to stop and bundle up first. I think those that live in a warm climate year-round take that feeling for granted, but I most certainly do not! Well, not usually. I’ll be complaining about the heat before you know it… so just remind me that I always prefer warmth to cold!

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So since I mentioned it, can I just derail this pudding parade to talk about wedding stuff for a second? OK good. Because this weekend we get to do the following: Cake tasting. Florist meeting. Hair and makeup trials. Eeek!! Maybe we’ll even have to test out a few signature cocktail recipes. Life is tough, you guys. I cannot wait!

P.S. Am I really flying across the country just to get my hair done? Shhhh. Let’s get this pudding parade back on track.

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Do we need to talk about the fact that I abandoned you for the past week, after promising something chocolaty and peanut buttery in your future? I’m sorry. That was cruel. But let’s focus on the glorious amount of peanut butter in your system after you make this recipe  in this recipe instead.

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