Tools: Measuring cups, a large mixing bowl
peeled and white membrane removed
shredded red cabbage
sliced white button mushrooms
optional ½ small red onion, thinly sliced
optional 1 tablespoon roasted almonds
In a large bowl, combine all ingredients, except avocado and almonds if used. Toss gently.
Divide the salad among 3 plates. Arrange avocado slices and sprinkle roasted almonds on top. Serve with balsamic vinaigrette.