Follow these steps for perfect results
lime or lemon juice
juiced
olive oil
balsamic vinegar
red onion
chopped
fresh garlic
minced
fresh ginger
minced
red or green chili pepper
de-seeded and diced
fresh chives
minced
salt
to taste
pepper
to taste
cabbage leaves
rolled and cut into thin slivers
sweet bell peppers
diced
cucumber
diced
green bell pepper
cut in thin strips
avocado
diced
fresh cilantro
finely chopped
cherry tomatoes
quartered
carrot
peeled and diced
dried cranberries
walnuts
Juice the lime or lemon.
In a large serving bowl, whisk together the lime/lemon juice, olive oil, and balsamic vinegar.
Chop the red onion.
Mince the fresh garlic.
Mince the fresh ginger.
De-seed and dice the chili pepper.
Mince the fresh chives.
Add the chopped onions, minced garlic, minced ginger, diced chili pepper, and minced chives to the bowl.
Add salt and pepper to taste.
Mix well.
Roll the cabbage leaves and cut into thin slivers.
Dice the sweet bell peppers.
Dice the cucumber.
Cut the green bell pepper into thin strips.
Dice the avocado.
Finely chop the fresh cilantro.
Quarter the cherry tomatoes.
Peel and dice the carrot.
Add the cabbage, bell peppers, cucumber, avocado, cilantro, cherry tomatoes, carrot, dried cranberries (or other dried fruit), and nuts to the bowl.
Mix gently.
Garnish with any optional ingredients you desire.
Expert advice for the best results
Adjust the amount of chili pepper to your spice preference.
For a sweeter salad, add a touch of honey or maple syrup to the dressing.
Allow the salad to sit for 10-15 minutes before serving to allow the flavors to meld.
Everything you need to know before you start
5 minutes
Can be prepped ahead, but add avocado just before serving.
Serve in a colorful bowl, garnished with extra cilantro.
Serve as a side dish with grilled meats or vegetables.
Serve as a light lunch with pita bread or crackers.
Crisp and refreshing, complements the flavors of the salad.
Discover the story behind this recipe
A common and popular salad in East Africa.
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