One of my favourite summer salads is this cabbage salad. Inspired by my friend Sharon, I added the avocado and skipped the mayo, the rest is all her.
She taught me the magic of lime juice and cilantro. It's crunchy, sweet from the apples, tart from the vinegar, and tastes even better the next day.
1 half head green cabbage, sliced thin
1 half head red cabbage, sliced thin
2-3 carrots, grated
1 apple, grated
4-5 green onions, chopped in rounds (use the white and green parts)
1-2 avocados peeled, quartered, and roughly chopped
1 lime, juiced
palmful of cilantro (or to taste, or skip if you don't like it)
2-3 cap fills of good apple cider vinegar
1-2 tbsp. of good olive oil
Salt and pepper to taste
Chop it all on one board, scoop it up, toss it into a large bowl (for a crowd-sized double batch, use a clean sink to mix it) as you go. Cut the cabbage heads in half and slice as thinly as you can. Grate carrots and apple on the large holes of a box grater. Add green onions and avocados. Squish the lime juice over the apple so it doesn’t brown, toss in the cilantro if using, add apple cider vinegar, olive oil, salt and pepper. Mix it with your hands, squish the avocado into the cabbage and toss it all together. Taste and add salt and pepper if needed.
Serve heaping out of your favourite bowl. Keeps great in the fridge or the cooler for a few days.