6 cups finely shredded purple and green cabbage 2 ripe avocados (original recipe called for 1, I used 2) 2 tablespoons finely chopped onion (recipe called for red, I used white) 3 tablespoons lemon juice (I used fresh squeezed) 3 tablespoons cilantro leaves, diced 1/4 teaspoon sea salt pinch of ground black pepper
Original recipe had you toss all the ingredients in a large bowl. I preferred to mix 1 avocado with some of the lemon juice until it was creamy and then add it to the rest of the ingredients in the large bowl. This is how I ended up with 2 avocados, because I wasn’t able to get it creamy enough mixed with everything.
Additional things to add:
various peppers (Candida Phase 3 or later)depending