Chilean Cabbage and Avocado Slaw

1. 1

   Place shredded cabbage in a large bowl or colander and salt generously.

2. 2

   Tossand rub the salt into cabbage with your hands.

3. 3

   Let sit for 1 hour or longer (refrigerate if longer than 1 hour).

4. 4

   If cabbage tastes too salty, rinse, then squeeze out excess moisture and transfer to a dry bowl.

5. 5

   Toss cabbage with half the lemon juice.

6. 6

   Mash avocados in a mortar and pestle, or in a bowl using a fork, potato masher or a whisk.

7. 7

   Add salt to taste and remaining lemon juice and mix until smooth.

8. 8

   Scrape into the bowl with cabbage and stir together until shredded cabbage is thoroughly coated with mashed avocado.

9. 9

   Taste and adjust salt.

10. 10

    Add pepper if desired.

11. 11

    If mixture isnt creamy, add more avocado.

* Per serving · 4 servings · Values may vary.

No additional tips available.