Not all salads need to be green to be good. When out of lettuce, I reach for the red cabbage. Shredded and tossed with creamy avocado, chewy sweet figs and tart lemon juice and vinegar and the secret ingredient, Prune Butter, you will not believe how good it is until you try it.
1 head red cabbage (shredded)
2 bell peppers, 1 red/1 yellow, diced
1 cucumber (diced: medium sized)
2 ripe avocados (diced)
1 onion (diced: medium sized; red, yellow or white)
12 dried figs (quartered)
1 tablespoon apple cider vinegar
1 lemon (juiced)
2 tablespoons Prune Butter
Wash and thinly shred cabbage with a sharp knife or food processor (about a quarter of an inch thick or less) and place in a large bowl.
Add diced bell peppers, cucumbers, avocados, onions, and figs and lightly toss.
Mix prune butter with apple cider vinegar and lemon juice. Pour over salad and mix well.