Costa Rican Coleslaw

Step 1

In a small pot set over medium heat, combine the orange juice and cumin and reduce to 1/2 cup. Let cool.

Step 2

Combine the cabbages, carrots, hearts of palm and avocado in a large, nonreactive bowl, cover with plastic wrap and place in the refrigerator.

Step 3

Put the diced tomatoes into asmall, nonreactive bowl and add to them the reduced orange juice, the vinegarand olive oil and whisk to emulsify. Season with salt and pepper to taste.

Step 4

Pour the dressing over the slaw and mix to combine. Serve immediately,or cover again and place in the refrigerator for up to 2 hours before serving.