Red Cabbage Salad

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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.

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  2 comments for “Red Cabbage Salad

  1. Connie
    March 13, 2018 at 1:22 pm

    Are the figs just added in with the cabbage?

    • Caryn Hartglass
      March 13, 2018 at 2:42 pm

      Yes! Thanks for pointing that out. We left the figs out in the directions. It has been updated.

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