This vibrant Mexican Cabbage and Avocado Salad is a refreshing, nutrient-packed dish perfect for any day.
Loaded with fiber-rich cabbage, heart-healthy avocado, and zesty lime, it offers a satisfying crunch and creamy texture.
Naturally vegan and gluten-free, it’s a quick, low-saturated-fat option that’s perfect for meal prep, lunch, or a light dinner, combining wholesome ingredients with bold flavor.
Healthy Cabbage Avocado Salad
Equipment
- 1 large mixing bowl
- 1 small mixing bowl
- 1 knife
- 1 cutting board
- 1 Grater
- 1 spoon or spatula
Ingredients
For the Dressing:
- 2 tablespoons vegan mayonnaise
- 3 tablespoons fresh lime juice
- Salt to taste
- Black pepper to taste
For the Salad:
- 4 cups green cabbage finely shredded
- 2 medium carrots grated
- 1 jalapeño finely minced
- ½ cup fresh cilantro chopped
- 1 large avocado diced
Instructions
- Prepare the Dressing: Start by making the creamy lime dressing, which will tie all the flavors together. In a small mixing bowl, combine 2 tablespoons of vegan mayonnaise with 3 tablespoons of freshly squeezed lime juice. Season the mixture with a pinch of salt and a few grinds of black pepper. Whisk thoroughly until the dressing is smooth, creamy, and well-emulsified. Set aside to allow the flavors to meld while you prepare the salad.
- Shred the Cabbage: Take 4 cups of green cabbage and place it on a clean cutting board. Remove the tough outer leaves and cut the cabbage into quarters. Carefully slice each quarter into thin, even shreds using a sharp knife. Aim for uniform pieces to ensure every bite has the perfect crunch. Transfer the shredded cabbage into a large mixing bowl.
- Grate the Carrots: Peel 2 medium-sized carrots to remove the outer skin. Using a box grater or food processor, grate the carrots finely. This will add a subtle sweetness and vibrant color to the salad. Once grated, add the carrots directly into the large mixing bowl with the shredded cabbage.
- Mince the Jalapeño: Take 1 fresh jalapeño, cut off the stem, and slice it in half lengthwise. Remove the seeds if you prefer a milder heat, or keep some for extra spice. Finely mince the jalapeño so it distributes evenly throughout the salad. Add the minced jalapeño to the cabbage and carrot mixture, ensuring a consistent kick of flavor in every bite.
- Chop the Fresh Cilantro: Rinse ½ cup of fresh cilantro under cold water to remove any dirt or grit. Pat dry with a paper towel and chop the leaves and tender stems finely. Add the cilantro to the bowl with the cabbage, carrots, and jalapeño. This will infuse the salad with its fresh, citrusy herbal notes.
- Toss the Base Salad: Using a large spoon or spatula, gently toss together the cabbage, carrots, jalapeño, and cilantro. Make sure the ingredients are evenly combined, distributing the colors and textures throughout the bowl. This step ensures that each serving has a balanced mix of flavors and crunch.
- Add the Dressing: Pour the prepared lime-mayo dressing over the salad mixture. Use a large spoon or spatula to fold the dressing into the salad evenly. Be gentle to avoid bruising the cabbage but thorough enough to coat every piece. This step allows the tangy, creamy dressing to infuse the vegetables with flavor.
- Incorporate the Avocado: Take 1 large ripe avocado, cut it in half, remove the pit, and dice it into bite-sized cubes. Carefully fold the avocado into the salad, trying to preserve its shape and creaminess. The avocado adds a rich, buttery texture that balances the crispness of the cabbage and the heat of the jalapeño.
- Season to Taste: After tossing in the avocado, taste the salad and adjust the seasoning as needed. Add more salt or black pepper if desired. You can also squeeze a little extra lime juice for an extra burst of freshness.
- Chill for Best Flavor: For the optimal taste, cover the salad and refrigerate it for at least 1 hour before serving. Chilling allows the flavors to meld beautifully, softens the cabbage slightly, and gives the dressing time to penetrate every bite.
- Serve and Enjoy: Once chilled, give the salad one final gentle toss and transfer it to a serving dish. Serve as a light lunch, a side for Mexican-inspired dinners, or part of your meal prep. The combination of crunchy cabbage, sweet carrots, zesty jalapeño, fresh cilantro, and creamy avocado makes this salad satisfying, healthy, and refreshing.
Notes
- Use a ripe avocado for creamy texture and optimal flavor.
- Shred cabbage finely to ensure a tender yet crunchy bite.
- Adjust heat by removing or keeping jalapeño seeds to taste.
- Taste the dressing before tossing to balance lime tang and creaminess.
- Chill the salad for at least 1 hour to enhance flavors.
- Optional add-ins: toasted seeds, cherry tomatoes, or bell peppers for extra crunch.
- Mix gently when adding avocado to prevent mashing.
Chef’s Secrets: Insider Flavor And Technique
To elevate this simple salad, consider massaging the shredded cabbage lightly with a pinch of salt before adding the dressing.
This softens the cabbage slightly, making it easier to chew while enhancing its natural sweetness.
For the dressing, use freshly squeezed lime juice rather than bottled to maintain a bright, zesty flavor.
When folding in the avocado, do so gently to prevent mashing.
For a subtle smoky twist, try adding a pinch of smoked paprika or chili powder to the dressing—this adds depth without overpowering the fresh vegetables.
Serving Suggestions: Delicious Pairing Ideas
This vibrant salad pairs wonderfully with Mexican mains like grilled tacos, roasted enchiladas, or black bean bowls.
For a lighter option, serve it alongside a protein-rich quinoa or chickpea salad for a complete meal.
Garnish with extra cilantro or a few lime wedges for presentation and flavor.
It’s also excellent as a refreshing topping for sandwiches, wraps, or even as a standalone lunch with some whole-grain crackers.
The creamy avocado and zesty dressing balance the crunch of the vegetables perfectly, making it satisfying and visually appealing.
Storage Tips: Keeping Salad Fresh Longer
While this salad is at its best fresh, it can be stored for up to 2 days in the refrigerator.
Keep the avocado separate if you want to prevent browning, or add a little extra lime juice to slow oxidation.
Store in an airtight container to maintain crispness and avoid absorbing other fridge odors.
When ready to serve, gently toss to recombine the dressing and fresh vegetables.
Avoid freezing, as the texture of avocado and cabbage will change significantly.
Frequently Asked Questions
1. Can I make this salad ahead?
Yes! You can prepare the base (cabbage, carrots, jalapeño, cilantro) a day in advance. Keep the avocado and dressing separate until just before serving for the freshest taste.
2. Can I replace the vegan mayonnaise?
Absolutely. You can use plain unsweetened yogurt or a plant-based sour cream for a lighter dressing, adjusting lime juice and seasoning to taste.
3. How spicy is the salad?
The jalapeño adds mild to moderate heat. Removing the seeds will make it very mild, while keeping them adds more kick. Adjust according to your preference.
4. Can I add other vegetables or toppings?
Yes! Cherry tomatoes, bell peppers, shredded red cabbage, or toasted pumpkin seeds work wonderfully. Be mindful of textures to maintain the salad’s crunch and creaminess.
5. Is this salad suitable for meal prep?
Definitely. It stores well in the fridge for up to 2 days, making it ideal for lunches or side dishes. Add avocado at the last minute to avoid browning and maintain freshness.
