Equipment
* optional
Ingredients
Vegetables
- 300 g green cabbage, finely shredded
- 1 avocado, diced
Lemon Dressing
- 1 lemon, juiced
- 15 ml extra virgin olive oil, room temperature
- 2 g kosher salt
Nutrition (per serving)
Method
Remove the outer leaves and core of the cabbage. Finely shred the cabbage using a sharp chef knife on a cutting board, then place it in a large mixing bowl.
Halve and pit the avocado. Dice the flesh into medium pieces and set aside.
In a small mixing bowl, combine the fresh lemon juice, extra virgin olive oil, and kosher salt. Whisk vigorously until the salt dissolves and the mixture lightly emulsifies.
Pour the lemon dressing over the shredded cabbage. Mix thoroughly to coat the cabbage evenly, then let it rest for 5 minutes to slightly soften the leaves.
Gently fold the diced avocado into the dressed cabbage, being careful not to mash the pieces. Serve immediately for the best texture.
Chef's Notes
- Massaging the cabbage lightly with your hands after adding the dressing will help break down its tough cellular structure, resulting in a more tender and flavorful slaw.
- For the best avocado texture, choose one that yields slightly to gentle pressure but is not overly soft. Hass avocados are ideal for their high fat content and creaminess.
- If preparing ahead of time, keep the shredded cabbage and the dressing separate in the refrigerator. Toss them together and dice the avocado right before serving to maintain maximum freshness and optimal texture.
Storage
Refrigerator: 1 day — Avocado will oxidize over time; best eaten fresh on the day it is made.
