This Mexican salad pairs the crunchiness of cabbage and red peppers with the creaminess of mashed avocados.
Quick and easy to make, it's perfect for stuffing tacos and tortilla wraps.
Shred the cabbage, slice the onions and peppers, julienne the carrots, and chop the coriander.
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Blitz the avocado with lime juice, maple syrup, and a pinch of salt until creamy.
Toss the vegetables with the avocado mash and serve with sliced jalapeños.