1 small red onion, thinly sliced into rings
⅓ cup red wine vinegar
1 Tbsp caster sugar
1 baby cos lettuce, trimmed, torn
3 cups shredded red cabbage
2 carrots, peeled, coarsely shredded
200 g punnet medley tomatoes, halved
½ cup green olives stuffed with pimento, halved crossways
½ x 230 g bag white corn tortillas, broken into pieces
2 avocados, chopped
½ cup olive oil
1 cup fresh coriander
salt and pepper to taste
- Combine onion, vinegar and sugar in a bowl. Cover. Stand for 10 minutes. Strain onions over a jug, reserving liquid.
- To make dressing, combine oil and coriander in a blender. Add reserved onion liquid. Blend until smooth. Season with salt and pepper.
- Combine lettuce, cabbage, carrots, tomatoes, olives, tortilla strips and onions in a large serving bowl. Pour over half the dressing. Toss to combine. Top with avocados.
- Serve salad with remaining dressing.