I needed to bring a salad to an Argentinian barbecue, but I wasn’t feeling so well, and wanted something quick and easy. I settled on this recipe for Chilean cabbage and avocado slaw by Martha Rose Shulman.
I was a bit annoyed that she doesn’t specify an amount of salt. Really? You can’t give us a general ballpark figure Martha? It’s not like you can salt it to taste, when you’re supposed to let the cabbage sit for an hour after adding the salt.
I ended up using 2 tsp. fine salt and it was too much. I had to rinse the cabbage and still the salad was quite salty.
The salad was fine. Not so exciting, but fine. It certainly was easy (at least if you have a food-processor to slice the cabbage).
I think if I make this again I’ll season it more like guacamole, with jalapenos, garlic, lime juice, and maybe cilantro.