Avocado Cabbage Salad

The first time I made this salad was during a sweltering July afternoon when my kitchen felt like a sauna and cooking anything hot was out of the question. I had a head of green cabbage staring at me from the crisper drawer and an avocado that had reached that brief, perfect window of ripeness. The combination was so refreshingly crisp that I found myself eating it straight from the bowl with a fork before I even remembered to call my family to the table.

Last summer I brought this to a neighborhood potluck and watched it disappear before anyone touched the heavy pasta dishes and casseroles. My neighbor Sarah actually asked for the recipe three times because she kept forgetting the exact ratio of lime to olive oil.

Ingredients

• 3 cups green cabbage finely shredded: The base that provides that satisfying crunch in every bite
• 1 cup red cabbage finely shredded: Adds gorgeous color and slightly more peppery flavor
• 1 large ripe avocado diced: Creaminess that balances all the crisp vegetables perfectly
• 1 medium carrot julienned or grated: Sweetness that plays beautifully against the tangy lime
• 1 small red bell pepper thinly sliced: Brings a lovely subtle sweetness and more vibrant color
• 2 green onions thinly sliced: Mild onion flavor that never overpowers the fresh vegetables
• 1/4 cup fresh cilantro leaves chopped: Bright herbal notes that make everything taste fresh
• 3 tablespoons fresh lime juice: The acid that makes this salad sing and helps avocado stay green
• 2 tablespoons extra-virgin olive oil: Carries the lime flavor and helps the dressing coat everything
• 1 teaspoon maple syrup or honey: Just enough sweetness to balance the acidity
• 1 small garlic clove finely minced: A background note that adds depth without being overwhelming
• 1/2 teaspoon sea salt: Enhances all the natural flavors of the vegetables
• 1/4 teaspoon freshly ground black pepper: Gentle warmth that rounds out the dressing
• 2 tablespoons toasted pumpkin seeds optional: Adds protein and extra crunch if desired
• 1 tablespoon sesame seeds optional: Nutty flavor that makes this feel more substantial

Instructions

Combine the crisp vegetables:

In a large bowl toss together the green cabbage red cabbage carrot red bell pepper green onions and cilantro until they are evenly distributed

Whisk together the bright dressing:

In a small bowl or jar combine the lime juice olive oil maple syrup garlic salt and pepper whisking vigorously until the mixture emulsifies into a silky dressing

Coat everything thoroughly:

Pour the dressing over the vegetables and use salad tongs or a large spoon to toss until every piece of cabbage and pepper is glistening with the lime mixture

Gently add the creamy avocado:

Fold in the diced avocado with a light hand so it stays in distinct pieces rather than becoming mashed

Finish with your favorite toppings:

Transfer the salad to a serving bowl and scatter toasted pumpkin seeds and sesame seeds over the top if using them

Serve it while it sings:

This salad is at its absolute best the moment it is made when the vegetables are still snapping crisp and the avocado has not had time to oxidize

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This has become my go-to dish when friends come over for casual dinners. People who claim they do not like cabbage somehow end up going back for seconds.

Making It Your Own

I have discovered that thinly sliced radishes or jicama add even more satisfying crunch and a lovely peppery bite. The salad is incredibly forgiving and welcomes whatever vegetables you have in your crisper drawer.

Perfect Pairings

This salad holds its own beside grilled fish or spicy dishes that need something cooling and fresh. I have also served it alongside tacos and it was absolutely perfect.

Making It A Meal

Sometimes for lunch I will add grilled chicken strips or crispy baked tofu cubes directly into the salad. The creamy dressing and hearty vegetables transform it into something that feels complete and satisfying.

• Consider adding roasted chickpeas for extra protein
• A handful of sunflower seeds works beautifully if you are out of pumpkin seeds
• The salad keeps reasonably well for a few hours though the avocado will darken slightly

Save

There is something deeply satisfying about eating a salad this vibrant and alive. I hope it brings as much brightness to your table as it has to mine.

Recipe FAQs

→ How long does this salad stay fresh?

Best enjoyed immediately for maximum freshness. If storing, keep dressed portion separate from avocado and add just before serving to prevent browning.

→ Can I make this ahead of time?

Prepare vegetables and dressing up to 24 hours in advance. Store separately in airtight containers and toss together just before serving.

→ What can I substitute for cilantro?

Fresh parsley, basil, or mint work well as alternatives. Adjust quantity to taste preference for your desired herb profile.

→ Is this suitable for meal prep?

Yes, though avocado is best added fresh. Prep vegetables and dressing in advance, then dice avocado and combine when ready to eat.

→ How can I add more protein?

Grilled chicken, tofu, black beans, or quinoa make excellent protein additions while maintaining the fresh, vibrant character of the dish.