If cabbage and avocado are good, then coleslaw and guacamole must be even better! This variation on a classic Chilean salad is simple to make, refreshing to eat and a powerhouse combo of fiber and healthy fats with mashed avocado replacing the mayonnaise in traditional coleslaw. Generously salting cabbage for an hour or more makes it tender and withdraws the bitter juices. Add lemon, and mashed avocado and you are picnic ready.
This recipe works well with either green or purple cabbage. In general, I prefer purple cabbage for its anthocyanins, which in other vegetables have been shown to have anti-carcinogenic properties. However, the green cabbage is the more attractive of the two after a day or so in the refrigerator. Serves 4.
- 1/2 large cabbage, cored and finely shredded (about 5 cups when shredded)
- Fresh juice of 1 lemon, about 4 tablespoons (or more to taste)
- 1 large or 1 1/2 medium-size ripe avocados
- 1/2 red onion, diced
- 1/4 cup cilantro leaves (or Italian parsley), chopped (reserve a handful for garnish)
- Salt to taste
- Freshly ground pepper
- Shred or slice cabbage into thin pieces.
- Place shredded cabbage into a large colander and salt thoroughly, tossing to distribute evenly.
- Let the salted cabbage rest for 1 hour at room temperature or refrigerate if longer than 1 hour.
- Using a fork, mash the avocado(s) into a bowl large enough to hold the cabbage.
- Salt and pepper to taste and add the lemon juice, then mix until smooth.
- Add the cabbage, red onion, most of the cilantro and mix together until the cabbage is evenly coated with the avocado mixture and all ingredients are evenly distributed.
- Taste and adjust salt as needed and add pepper, if desired.
- Garnish with remaining chopped cilantro or parsley.