Yucatan Salad

by Rich Price
(San Antonio, TX)

1 head purple cabbage (preferably organic)

3 medium carrots

1 big bunch cilantro

1 medium cucumber

avocado

1 medium jicama


For the dressing:

3/4 cup apple cider vinegar or fresh lime juice

1/4 cup agave syrup

1/2 tsp salt


Grate the cabbage and carrots fine with the disk blade of the food processor. Slice the jicama with the slicing disk of the food processor, then cut into french fries. Slice the cucumber and chop up the cilantro. Combine everything in a large tupperware. Mix the dressing ingredients pour over the salad and mix. When ready to serve, add diced avocado.

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