1. In a small pot set over medium heat, combine the orange juice and cumin and reduce to 1/2 cup. Let cool. 2. Meanwhile, combine the cabbages, carrots, hearts of palm and avocado in a large, nonreactive bowl, cover with plastic wrap and place in the refrigerator. 3. Put the diced tomatoes into a small, nonreactive bowl and add the reduced orange juice, the vinegar and olive oil and whisk to emulsify. Season with salt and pepper to taste. 4. Pour the dressing over the slaw and mix to combine. Can be served immediately, or covered and placed in the refrigerator for up to 2 hours before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
