Onions and dressing can be made up to 4 hours ahead. Store covered in the fridge. You will need half a small red cabbage for this recipe.
1 small red onion, thinly sliced into rings
1⁄3 cup red wine vinegar
1 tblsp caster sugar
1 baby cos, trimmed, torn
3 cups shredded red cabbage (250g)
2 carrots, peeled, coarsely shredded
200g punnet medley tomatoes, halved
1⁄2 cup pimento stuffed olives, halved crossways
1⁄2 x 230g bag white corn tortilla strips, broken into pieces
2 avocados, chopped
1⁄2 cup olive oil
1 cup fresh coriander leaves
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.
2. To make dressing, combine oil and coriander in a blender. Add reserved onion liquid. Blend until smooth. Season with salt and pepper.
3. 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.
4. Serve salad with remaining dressing.