1 1/2 cups raw walnut pieces
1/2 of a medium‐large cabbage
2 medium tomatoes cubed
1 jalapeno chili, seeded and diced — Leave out the jalapeno if you like it milder.
3/4 cup cilantro, chopped (I use parsley because I prefer it to cilantro)
1/4 cup freshly squeezed lime juice
2 tablespoons olive oil
1/4 teaspoon sea salt


• Cut the cabbage into two quarters and cut out the core. Using a knife shred each
quarter into whisper thin slices. The key here is bite sized and thin. If any pieces look
like they might be awkwardly long, cut those in half.
• Combine the cabbage, walnuts, tomatoes, jalapeno (optional), and cilantro or parsley
in a bowl.
• In a separate bowl combine the lime juice, olive oil, salt. Add to the cabbage mixture
and gently stir.