A Winter Cabbage Salad

1. Whisk together in a bowl.

3 cups plain yogurt

1/2 milk

1 small garlic clove, minced

1 tsp cayenne pepper

1/2 cup thinly sliced chives

2 Tbsp chopped cilantro

1 Tbsp Chopped mint

1/4 cup fresh lime juice

2. Season with salt and ground pepper.

3. Toss 1 avocado, thinly sliced in 1 tbsp of lime juice.

4. Spread 8 cups shredded green cabbage in a shallow serving bowl.

5. Top with:

8 radishes, halved and thinly sliced

2 cups finely julienned peeled jicama (may substitute carrots)

3 scallions, thinly sliced

1 cup thinly sliced celery (may substitute fennel)

6. Spread Yogurt dressing on top and cover for at least 4 hours or overnight.

7. Just before serving sprinkle:

4 ounces crumbled Cotija cheese (may substitute feta)

1/4 cup toasted pumpkin seeds.