amy chaplin

celebrating the art of eating well

Guacamole and pickled red cabbage

POSTED ON March 22, 2011

guac ingredients

Lately I’ve been adding either pickled red cabbage or avocado to many of my quick, throw-together meals. The red cabbage adds the brightness, rich color and tangy flavor that I crave after many winter months. The avocado, we all know, makes every thing better. I love when I decide to go the extra mile and whip up a batch of guacamole; it’s usually when I’m making something with cilantro and jalapeno in the ingredient list, like last week’s black bean soup!

So since I received such lovely emails asking for my versions of these super simple accompaniments…here they are.


ready to mix


red cabbage

japanese mandolin

red cabbage marinating


You really can’t go wrong with all these delicious fresh ingredients. It’s just a matter of finding the balance of flavors that you like. This is where I start.

3 ripe avocados, diced, save the pits

3 tablespoons minced red onion

3 tablespoons chopped cilantro

1 ½ to 2 tablespoons minced jalapeno, depending on heat

1 teaspoon sea salt

Juice of 2 juicy limes

Place all ingredients, except the pits in a bowl and stir to combine. Taste and adjust seasonings to you preference.
The more you mix the guacamole the creamier it will get.

Enjoy immediately or stir in the seeds (this will help prevent it from turning brown too fast, pack into an air tight container and refrigerate. Guacamole is always best eaten the day it was prepared but it will keep for a day or two.
Serves 4 to 6 people as a topping or side.

Pickled red cabbage

Year round, there really couldn’t be a simpler, more versatile way to add crunch and lovely color to your meals than this cabbage. Cabbage has many anticarcinogenic properties, helps purify the blood and has more vitamin C than oranges.

At Angelica Kitchen we would often pickle or marinate red cabbage to accompany the specials, adding different herbs and spices depending on the dish with which it was served.

½ small head red cabbage

¾ teaspoon sea salt

3 tablespoons raw apple cider vinegar or brown rice vinegar

Finely slice cabbage, a mandolin is the best tool for this. Place in a bowl, add sea salt and vinegar and use your hands to mix thoroughly for a couple of minutes.

It will wilt and get nice and juicy. Taste and adjust seasonings. If you are planning on eating the cabbage later the same day or for the following few days, add little extra salt and vinegar as the flavor will fade as it marinates.

Store in a glass jar or container for up to a week in the fridge.

Serves 4 people as a side.

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