I make different variations of cabbage salad quite often. This latest version I made today based on ingredients I had around, including fresh dill, which I’d never used for this type of salad before. I tend to think of cabbage salads as going well with Latin food, and dill is not what I think of when I think of Latin food. I bought some at the farmers’ market yesterday to use for the borscht I plan to make sometime this week, but it’s really too much dill for one recipe. A tip I always give people about fresh herbs is to use them in salads. They really do add a lot of flavor. Here, I use cilantro and dill.
4-5 cups shredded cabbage (either buy the pre-shredded bagged kind or shred your cabbage using a box grater or food processor)
1 medium carrot, shredded
1/2 cup fresh cilantro, chopped (don’t bother to tear the leaves from the stems–use the stems too)
1/2 cup fresh dill, chopped
4 scallions, thinly sliced, using the green parts too
1 cup grape tomatoes (I recommend keeping these out of the refrigerator and adding them upon serving the salad. Refrigerated tomatoes are not very good.)
1/2 large avocado, sliced
Combine all ingredients. Add avocado upon serving. Do not add the avocado directly to the salad if you think you will have leftovers. Next, make the dressing.
Juice of one lemon
Juice of one large lime
3 T extra virgin olive oil
1 T agave nectar or honey
1/2 tsp sea salt
Freshly ground black pepper
Add all ingredients in a bowl and whisk. Add to the salad and toss.