Cabbage and Avocado Slaw


1/2 large cabbage, cored and finely sliced (about 1 pound cabbage, which produces ~5 cups shredded cabbage)
4 to 5 tablespoons fresh lemon juice
1 large avocado, or 2 small
Freshly ground pepper (optional)

Place sliced cabbage in a large bowl or colander and salt generously. Toss and rub the salt into cabbage with your hands. Let sit for 1 hour or longer (refrigerate if longer than 1 hour). Rinse, then squeeze out excess moisture; place in lettuce spinner to remove additional moisture and transfer to a dry bowl.

Toss cabbage with half the lemon juice.

Mash avocado, add remaining lemon juice and mix until smooth. Scrape into the bowl with cabbage and stir together until shredded cabbage is thoroughly coated with mashed avocado, mixing with hands if needed. Add pepper if desired.

Yield: Serves 4

From Martha Rose Shulman's New York Times column (a few slight changes have been made).