2 cups
grated cauliflower (about ½ small cauliflower—you can grate it on the holes of a large box grater or finely slice it on a mandoline, then roughly chop)
2 cups
finely chopped purple cabbage (about ½ small cabbage)
1
pint (2 cups) cherry tomatoes, quartered
1 small
cucumber, halved, seeded and thinly sliced (no need to peel)
1 small
red onion, chopped
⅔ cup crumbled feta cheese
2
ripe avocados (thinly slice just before serving)
½ cup extra-virgin olive oil
½ cup lime juice (from about 4 limes)
½ cup lightly packed cilantro (mostly leaves)
1 small
jalapeño, seeds and ribs removed, and roughly chopped
1 tablespoon
tahini (optional, for a more creamy dressing)
1 tablespoon
honey or maple syrup
1 teaspoon
ground cumin
½ teaspoon Dijon mustard
1 clove
garlic, roughly chopped
¼ teaspoon fine sea salt
Pinch of red pepper flakes (optional, for extra heat)