Chilean Cabbage & Avocado Slaw
by Iliana De La Vega featured in the NY Times
Coleslaw meets guacamole here in this utterly simple mix of shredded cabbage, salt, lemon, and puréed avocado. The chef Iliana de la Vega, who was born in Oaxaca, Mexico, served it at a delicious Latin-themed lunch she prepared at the “Healthy Kitchens, Healthy Lives” conference this year at the Culinary Institute of America in Napa Valley. I couldn’t get enough of it. I sat with Iliana at the lunch and asked her about the salad. “Just salt the cabbage, let it sit for a while, then add lots of lemon juice and the mashed avocado,” she said. That really is all there is to it. Shred the cabbage thin and for best results let it sit, after salting generously, for an hour or more, to tenderize it and draw out strong-tasting juices.
Total time: about 15 minutes, plus 1 hour for purging the cabbage
1/2 large cabbage, cored and finely shredded (about 1 pound cabbage, which produces 5 cups shredded cabbage)
Salt to taste
4 to 5 tablespoons fresh lemon juice (more to taste)