January 3, 2017

Serves 4-8


½ red cabbage, finely sliced
1 carrot, julienned
handful coriander, roughly chopped
2 spring onions, thinly sliced
½ avocado, diced
1/4 cup apple cider vinegar
1 large carrot, chopped
1cm knob ginger
1 spring onion, white part only
½ tsp Dijon mustard
2 Tbsp mayonnaise
salt and pepper


  1. Combine salad ingredients, except the avocado, in a serving bowl and toss well.  Refrigerate until ready to serve.
  2. Put the vinegar, carrot, ginger, spring onion and mustard in a blender or food processor and blend until smooth.
  3. Add the mayonnaise and season with salt and pepper.
  4. Add 2-4 Tbsp dressing to the salad and toss well. Add the avocado and serve.

Note: The remaining dressing with keep for a few days in the fridge.

0/5 (0 Reviews)