Purple Cabbage Salad

Ingredients

• 1 small head of purple cabbage
• 3 carrots, shredded
• 1 tablespoon balsamic vinegar
• 1½ tablespoons unseasoned rice vinegar
• 1 tablespoon water
• ¼ teaspoon sea salt
• ¼ teaspoon pepper
• 1 tablespoon olive oil
• ¼ cup slivered almonds Nuts & Seeds: 1
• 1 whole ripe avocado, cut into chunks
• 1 cup pink grapefruit sections, cut in half

Directions

1. Core the cabbage, and process through the slicing disc of a food processor (or slice thinly to make strips). Shred carrots by hand or food processor. In a large bowl, toss together cabbage and carrots.
2. In a small bowl, whisk together both vinegars, water, sea salt and pepper. Slowly drizzle the oil in while whisking to emulsify. Pour over cabbage and carrots, and toss. Allow dressing to marinate salad for 30–60 minutes before serving.
3. Just before serving, toss the cabbage mixture with the almonds, grapefruit sections and fresh avocado.