Kachumbari By Penzeys

• 1 lime or lemon, juiced
• 1/4 cup olive oil
• 3 tbsp balsamic vinegar
• 1/2 red onion, chopped
• 1 tsp minced fresh garlic (or 1/2 teaspoon Penzeys minced garlic)
• 2 tbsp minced fresh ginger (I use 2 to 3 teaspoons of Penzeys minced ginger instead of a large piece of fresh ginger since fresh ginger can go bad quickly)
• 1 small red or green chili pepper, de-seeded and diced
• 1/4 cup fresh chives (or 2 tablespoons Penzeys chives)
• 1/4 to 1 teaspoon salt, to taste
• 1/4 to 1 teaspoon pepper, to taste
• 6 large cabbage leaves, rolled and cut into thin slivers
• 6 small sweet bell peppers, diced
• 1 medium cucumber, diced
• 1 green bell pepper, cut in thin strips
• 1 large ripe avocado, diced
• 1/2 cup finely chopped fresh cilantro
• 2 cup cherry tomatoes, quartered
• 1 large carrot, peeled and diced
• 1/2 cup dried cranberries (or any mixture of dried fruit)
• 1/2 cup walnuts, pecans, almonds, or a mixture of nuts

1. In a large serving bowl, whisk together the lime/lemon juice, olive oil and balsamic vinegar.
2. Add the onions, garlic, ginger, chili pepper, chives, salt and pepper.
3. Mix well.
4. Add the remaining ingredients and mix gently.
5. Garnish with any optional ingredients you desire.

lime, olive oil, balsamic vinegar, red onion, fresh garlic, fresh ginger, red, fresh chives, salt, pepper, cabbage, sweet bell peppers, cucumber, green bell pepper, avocado, fresh cilantro, cherry tomatoes, carrot, cranberries, walnuts

Taken from cookpad.com/us/recipes/347435-kachumbari-by-penzeys (may not work)