Texas Coleslaw

• 2 cups finely shredded green cabbage
• 2 cups finely shredded red cabbage
• 1 cup shredded jicama
• 1/2 cup chopped yellow bell pepper
• 1/2 cup golden raisin
• 1/2 cup chopped green bell pepper
• 1/2 cup sour cream or 1/2 cup plain yogurt
• 1/2 cup mayonnaise or 1/2 cup salad dressing
• 1 tablespoon finely chopped jalapeno pepper
• 1 teaspoon sugar
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 medium avocado, seeded, peeled, chopped

1. Cook time is chill time.
2. In a large bowl stir together the green cabbage, red cabbage, jicama, yellow pepper, green pepper, and raisins.
3. Stir together the sour cream, mayonnaise, jalapeno pepper, sugar, cumin, salt, and pepper. Pour dressing over cabbage mixture; toss to coat.
4. Cover and chill for 1 to 24 hours. Gently stir chopped avocado into coleslaw just before serving.

green cabbage, red cabbage, jicama, yellow bell pepper, golden raisin, green bell pepper, sour cream, mayonnaise, jalapeno pepper, sugar, ground cumin, salt, pepper, avocado

Taken from www.food.com/recipe/texas-coleslaw-155941 (may not work)