by Rich Price
(San Antonio, TX)
1 head purple cabbage (preferably organic)
3 medium carrots
1 big bunch cilantro
1 medium cucumber
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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