1 1/2 cups green cabbage
1 1/2 cups red cabbage
1/2 yellow pepper thinly sliced
1/2 red pepper thinly sliced
1 or 2 avocados (depending on the size)
3 tbsp olive oil
2 tbsp lemon juice
1/4 cup hulled hemp seeds
3 tbsp chopped coriander leaves
1 tsp sea or Himalayan salt
Shred the cabbage with a sharp knife or a mandolin.
Mix well in a bowl with the other ingredients and serve.
Great at any time of the year but always good in the winter when fresh cabbages are more readily available than green leaves.
A mandolin will make quick work of slicing the cabbage