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Easy Kim Chee Salad
1 medium cabbage
1 bunch green onions, finely chopped
3 carrots, peeled and grated
1 c. cilantro leaves
2 Tbsp grated ginger
4 cloves garlic, pressed
1 Tbsp Sea salt
¼ c apple cider vinegar or lemon juice
¼ c honey
3 Tbsp olive oil
1 tsp dried red chili flakes or any Asian red chili sauce
1-2 avocados cut in small cubes
Mix everything together well in a bowl. Adjust the spices to taste and let salad sit for 1 hour, until the cabbage wilts. Serve topped with avocado cubes. This salad will keep in the refrigerator for up to one week.
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