Try tweak with traditional coleslaw

A: Ben Barth, chef de cuisine for Local Three Kitchen and Bar sent over this recipe that’s a fresh tweak on standard coleslaw recipes.

Local Three’s Avocado Slaw

1 small head green cabbage

1 small red onion

1 ripe avocado, preferably Haas

1/2 bunch fresh cilantro

1/2 bunch fresh parsley

1 small shallot, roughly chopped

2 cloves garlic, roughly chopped

Juice and zest of 1 lime, plus more to taste

1 cup olive oil

Salt and pepper to taste

Split the head of cabbage into quarters and remove the core. Slice into fine shreds and put into a large mixing bowl. You should have about 8 cups.

Peel the onion, cut it into very thin matchsticks and soak in a small bowl filled with ice water. Allow to sit for 3 minutes, drain thoroughly and add to bowl with the cabbage.

In the jar of a blender, combine the flesh of the avocado with the cilantro, parsley, shallot, garlic and lime juice and zest.

Puree, then slowly drizzle in olive oil and blend until the dressing is smooth and thick. Taste for seasoning, adding more lime juice if you like.

Pour dressing over cabbage and onion mixture and toss until everything is fully coated.

Taste for seasoning again and serve immediately or hold in refrigerator up to 2 hours.

Makes: 6 1/2 cups

Per 1/2-cup serving: 182 calories (percent of calories from fat, 91), 1 gram protein, 3 grams carbohydrates, 1 gram fiber, 19 grams fat (3 grams saturated), no cholesterol, 15 milligrams sodium.