During lock down, recipes with fewer ingredients–like this one for Chilean Cabbage with Avocado Slaw–are most welcome. Four ingredients will score you a delicious, savory way to consume the multitudes of cabbage coming in from the garden in late winter or early spring.
The recipe comes together quickly once you sweat the cabbage in salt for an hour. But since we’re home a lot these days, an hour is no sweat. Plan ahead to make this one for dinner.
Ingredients
- ½ large cabbage, cored and finely shredded (about 1 pound cabbage, which produces 5 cups shredded cabbage)
- Salt to taste
- 4 to 5 tablespoons fresh lemon juice (more to taste)
- 1 large or 1 1/2 medium-size ripe avocados
- Freshly ground pepper (optional)
Method
First, grate or finely chop the cabbage. Place it in a colander and liberally sprinkle with salt. Massage the salt into the cabbage and let it sit for an hour to release liquid and soften.
While you’re waiting, prepare your other ingredients:
Depending on the size, one avocado may be enough. 
Mash the avocado
Mash the avocado and squeeze your lemon juice. Now you’re ready to assemble the dish.
When the hour has passed, taste the cabbage and rinse off some of the salt if it’s too salty (it probably will be). Then squeeze out all the excess liquid over the sink. Pour the drained cabbage into a bowl.
Next, Add Lemon Juice
Depending on your love of lemon, start with half the amount, then add to taste. We like the full amount, but less gives you a more balanced flavor.
Then add the mashed avocado and mix it all together. Taste and add more salt if it needs it (probably won’t). That’s it! Your Chilean Cabbage Avocado Slaw is ready to serve.
Because the recipe uses lemon, the cabbage stays bright in the fridge for several days. Yay for leftovers!
