1 red cabbage, white heart removed then sliced
12-15 ripe tamarillos, skinned
1/2 cup raw sugar (depending on sweetness of tamarillos)
2 large onions, finely diced
6 celery sticks, sliced
¾ cup grapeseed oil
1/4 cup wine vinegar
1 tsp wholegrain mustard
2 cloves garlic, crushed
1 tsp honey
Place sliced cabbage in to large bowl.
Puree tamarillos and raw sugar in a blender, then add to cabbage.
Add onions and celery. Mix thoroughly.
If not enough juice for a moist salad, once the cabbage has broken down, toss through French dressing.
To make dressing, place all ingredients into a jar, season with salt and pepper, then shake.