Following last week’s decadent chilli chocolate tart recipe, which involved quite a few testing rounds, I felt the need to do “food penance” and have more salad this week – except that I love salads! I went for a red cabbage and avocado salad. Finely shredded red cabbage delivers a satisfying crunch and those creamy avocados add contrasting softness. It also gets a tad of sweetness from cherry tomatoes (which are usually much sweeter than their full-sized brethren) and nice citrusy notes from lime dressing and tonnes of fresh coriander. For me, it’s a perfect balance of flavours and textures and it is really easy to make. Provided you have a cabbage shredder at your disposal and a jar to quickly whip up a dressing, preparation shouldn’t take more than 20 minutes!
Making this salad reminds me about my very first encounter with avocado, which must have happened when I was about 15 years old. They were a bit of a rarity (and oddity) in Poland, when I was growing up. I was very keen to try one so I got one at a considerable expense. Once I took the first bite I realised that I really didn’t like it. I thought it lacked taste and found it really greasy. Since I felt bad about throwing it away, I mashed the rest of it up with a fork and put it on my face (!) as a nourishing facial and did not buy them again until many many years later. I now love avocados, or “avos” (as my inhouse Aussie calls them) and we eat them regularly in salads, on toast, mix them into sauces, dressings and even in desserts. I am amazed what a versatile ingredient they are. It’s funny how your taste buds sometimes need a bit of convincing and growing-up isn’t it?
SALAD
DRESSING