Save to Pinterest This vibrant salad combines the creaminess of ripe avocado with the satisfying crunch of shredded green and red cabbage. Fresh vegetables like julienned carrots, sliced red bell peppers, and green onions add layers of texture and color. The zesty lime dressing, enriched with olive oil, garlic, and a touch of maple syrup, ties everything together beautifully. Ready in just 15 minutes, this versatile dish works perfectly as a light lunch or healthy side dish. Optional toasted pumpkin and sesame seeds add delightful crunch.
Last summer my sister dropped by unexpectedly with two ripe avocados that needed using immediately. We stood in my tiny kitchen brainstorming, and I grabbed a head of cabbage from the crisper drawer. The lime wedges sitting on the counter caught my eye, and fifteen minutes later we were eating this salad on the back steps. Sometimes the best meals happen when you work with what is on hand.
I started making this regularly after that afternoon, mostly because it keeps so well in the fridge for lunch the next day. My teenage son actually asked for seconds, which never happens with salads. The colors alone make people happy when you set it on the table.
Ingredients
- 3 cups green cabbage and 1 cup red cabbage: The two colors make it beautiful, but I have used all green cabbage in a pinch
- 1 large ripe avocado: Needs to be perfectly ripe so it does not turn to mush when you toss it
- 1 medium carrot: Julienne creates these elegant strands, but grating works fine too
- 1 small red bell pepper: Adds sweetness and another gorgeous color to the bowl
- 2 green onions: The mild onion flavor does not overpower the fresh vegetables
- 1/4 cup fresh cilantro: I grow this in pots on my windowsill for easy access
- 3 tablespoons fresh lime juice: Bottled lime juice never tastes the same, so I always use fresh
- 2 tablespoons extra-virgin olive oil: A light oil that lets the lime flavor shine through
- 1 teaspoon maple syrup or honey: Just enough to balance the acidity of the lime
- 1 small garlic clove: Minced finely so you do not bite into big chunks
- 1/2 teaspoon sea salt and 1/4 teaspoon black pepper: Simple seasoning that brings everything together
- 2 tablespoons toasted pumpkin seeds and 1 tablespoon sesame seeds: The crunch makes people ask what is in this salad
Instructions
- Prep your vegetables:
- Combine both kinds of cabbage, carrot, red pepper, green onions, and cilantro in a large mixing bowl.
- Make the dressing:
- Whisk lime juice, olive oil, maple syrup, garlic, salt, and pepper in a small bowl until the mixture thickens slightly.
- Toss everything together:
- Pour the dressing over the vegetables and use tongs to coat thoroughly.
- Add the avocado last:
- Gently fold in the diced avocado so the pieces stay intact.
- Finish with seeds:
- Sprinkle toasted pumpkin seeds and sesame seeds over the top before serving.
Save to Pinterest Last month I brought this to a potluck and three people asked for the recipe before they even finished their plates. Something about the combination of creamy and crunchy just works.
Making It Ahead
You can prep all the vegetables and dressing separately up to a day in advance. Keep the avocado whole until the last minute so it does not discolor. The cabbage actually gets better after marinating in the lime dressing for a few hours.
Serving Suggestions
This salad pairs beautifully with grilled fish or spicy tacos. I have also topped it with shredded rotisserie chicken for a complete light dinner.
Easy Variations
Thinly sliced radishes or jicama add even more crunch and a lovely pink color. If you dislike cilantro, fresh parsley or basil works just as well.
- Try swapping maple syrup for agave nectar in the dressing
- Add protein like grilled chicken or tofu to make it a full meal
- Toast the seeds in a dry pan for two minutes for extra flavor
Save to Pinterest Fresh, colorful, and ready in minutes, this salad has become my go-to for busy weeknights and last-minute guests.
Recipe FAQs
- → Can I make this salad ahead of time?
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For best results, prepare the vegetables and dressing separately, then toss together just before serving. This prevents the avocado from browning and keeps the vegetables crisp.
- → What can I substitute for the avocado?
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You can replace avocado with diced mango for sweetness, or use extra nuts and seeds for creaminess. Some people enjoy adding crumbled feta or goat cheese instead.
- → Is this salad keto-friendly?
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Yes! Simply replace the maple syrup in the dressing with a keto-friendly sweetener like stevia or monk fruit sweetener. The remaining ingredients are naturally low in carbohydrates.
- → How long does this salad keep?
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Best enjoyed fresh immediately after preparation. If storing, keep dressed leftovers refrigerated for up to 1 day, though the avocado may oxidize slightly.
- → Can I add protein to make it a complete meal?
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Absolutely! Grilled chicken, baked tofu, or cooked shrimp work wonderfully. You can also add black beans, chickpeas, or quinoa for plant-based protein.
- → What other vegetables can I include?
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Thinly sliced radishes, cucumber, jicama, or shredded Brussels sprouts add great crunch. Fresh herbs like mint or basil also complement the lime dressing beautifully.
