1 cup green onions, coarsely chopped
1/4 cup red wine vinegar
2 serrano chiles (used jalapeño peppers)
1/2 of a large avocado
Salt and pepper to taste
1/2 cup pure olive oil
1 head purple cabbage, thinly sliced (used regular cabbage)
1 small red onion, halved and thinly sliced
*1 cup mango, julliened
1/4 cup chopped cilantro leaves
Blend green onions, red wine vinegar, serrano chilies, olive oil, avocado, salt and pepper until emulsified. Avocados make a slightly thicker dressing than mayonnaise, so, if necessary, thin dressing with slightly more oil and vinegar.
Place cabbage and onions into a large bowl. Pour dressing over top and toss to combine.
Fold in the cilantro. Add salt and pepper to taste if necessary. A few squeezes from a lime wedge also make a nice accompaniment.
*I found this recipe in Freshly Pressed from Blackberries And Blood Oranges. It’s a better alternative for the regular vinaigrette we are used to. I did a few changes, substitute for what I have. I used regular cabbage, and used jalapeño peppers instead of serrano chiles. I added mangoes for color and taste and skip the cilantro because I didn’t have any. It still turned well. enJOY!!!
Source: Blackberries And Blood Oranges