Not a fan of anything cabbage especially if served warm,there is something about it that puts me off,maybe it’s from the over cooked,under seasoned cabbage that was the norm in my high School days,or the rice and cabbage stew I was served at a wedding somewhere.
I had some leftover red cabbage and white cabbage on me after preparing my Honey Lime Coleslaw and In the spirit of using everything and not letting anything go to waste,I had to come up with how to put them into proper use.After all it’s January,times are tough and you have to make do with anything you can grasp your hands on.
Cabbage has a crunch and a bite to it which makes it lovely for salads and slaw.I love slaw,it balances out well with almost any meal you can think of,be it your chips,meats,sandwiches you name it.
My cabbage avocado slaw is healthy dressed with a flavourful,aromatic,sweet&tangy,creamy ginger garlic vinaigrette.Avocado being a super food makes this slaw a healthy side for any barbecue,cabbage also holds the dressing well and this can be prepared in advance,stored in your refrigerator for tomorrow,just keep in mind that avocado dosen’t store well.chop them into chunks adding them last when ready to serve.
PREP TIME:15 MINUTES
2 cups red cabbage thinly sliced
2 cups white cabbage thinly sliced
1/2 cup chopped coriander
1 red onion thinly sliced
Ginger Garlic Balsamic Vinaigrette
1/4 cup balsamic vinegar
1 tablespoon whole grain mustard
1 tablespoon honey
1/3 cup olive oil
3 garlic cloves
1 teaspoon ginger
Thinly slice your cabbages and onions.Roughly chop up the coriander and your avocado to bite size chunks
Blend until creamy and consistent
You can add in a sprinkle of chilli flakes if you like a bit of heat on your vinaigrette
In a Bowl mix in your cabbages,onions,coriander and avocado
Drizzle over a few tablespoons of the vinaigrette saving some to be served on the table.