COSTA RICAN COLESLAW
2 cups fresh orange juice
1-1/2 tablespoons ground cumin
1 small head of green cabbage, cored and sliced thin
1 small hear red cabbage, cored and sliced thin
2 medium carrots, peeled and sliced into thin strips
1 jar or can hearts of palm, 12 to 14 ounces, drained and sliced into thin strips
1 large avocado, peeled, pitted and sliced thin
1 medium tomato, seeded and cut into fine dice
3 tablespoons red wine vinegar
¼ cup extra virgin olive oil
kosher salt and freshly ground black pepper, to taste
1.In a small pot set over medium heat, combine the orange juice and cumin and reduce to ½ cup. Let cool.
2. 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 to them the reduced orange juice, 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. Serve immediately, or cover again and place in the refrigerator for up to 2 hours before serving.
from Sam Sifton, the New York Times