This vibrant Mexican Cabbage and Avocado Salad is a refreshing, plant-based dish that’s perfect for busy weekdays.
Packed with fiber-rich cabbage, creamy avocado, and fresh herbs, it delivers healthy fats, essential nutrients, and low saturated fat.
Quick to prepare and naturally gluten-free, this salad is ideal for a light lunch, satisfying side, or make-ahead meal that stays fresh and flavorful.
Mexican Cabbage and Avocado Salad
Equipment
- 1 large mixing bowl
- 1 small bowl
- Knife
- Cutting board
- Grater (for carrots)
- Spoon or Tongs (for tossing)
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 shredded green cabbage
- 2 medium carrots grated
- 1 jalapeño finely minced
- ½ cup fresh cilantro chopped
- 1 large avocado diced
Instructions
- Prepare the Dressing – Creamy Lime Blend: Start by making the dressing. In a small mixing bowl, combine 2 tablespoons of vegan mayonnaise with 3 tablespoons of freshly squeezed lime juice. Use a whisk or a spoon to stir the mixture until smooth and creamy. Season lightly with salt and black pepper to taste. This tangy, creamy dressing will coat the salad evenly and add a bright, zesty flavor.
- Shred the Cabbage – Crisp Base Preparation: Take 4 cups of green cabbage and remove any tough outer leaves. Slice the cabbage thinly using a sharp knife or a mandoline for uniform, bite-sized shreds. The shredded cabbage forms the crunchy base of the salad, providing fiber, volume, and a satisfying crisp texture in every bite. Place the shredded cabbage into a large mixing bowl.
- Grate the Carrots – Sweet Crunch Addition: Peel 2 medium-sized carrots and grate them finely using a box grater or food processor. The grated carrots add natural sweetness, bright color, and additional fiber to the salad. Once grated, add the carrots to the mixing bowl with the shredded cabbage and gently toss to combine the two vegetables.
- Mince the Jalapeño – Spice Infusion: Carefully slice 1 fresh jalapeño in half, remove the seeds if you prefer less heat, and finely mince it. The jalapeño brings a subtle kick that enhances the overall flavor without overwhelming the salad. Add the minced jalapeño directly to the cabbage and carrot mixture, ensuring an even distribution of spice throughout the salad.
- Chop the Cilantro – Fresh Herb Boost: Wash and roughly chop ½ cup of fresh cilantro leaves. The cilantro provides a fresh, herbaceous aroma and bright green color that elevates the salad visually and flavor-wise. Add the chopped cilantro to the bowl and gently fold it into the vegetable mixture using tongs or a large spoon.
- Toss with Dressing – Even Flavor Coating: Pour the prepared creamy lime dressing over the cabbage, carrot, jalapeño, and cilantro mixture. Use tongs or a large spoon to toss everything thoroughly, ensuring each shred of cabbage and carrot is evenly coated with the dressing. This step helps the flavors meld together and enhances the creaminess of the salad.
- Add Avocado – Creamy Final Touch: Carefully dice 1 large, ripe avocado into bite-sized pieces. Gently fold the avocado into the dressed salad, being careful not to mash it. The avocado introduces a rich, buttery texture and healthy fats that balance the crispness of the cabbage and the tang of the lime dressing.
- Season to Taste – Final Flavor Adjustment: Taste the salad and adjust seasoning if necessary. Add a pinch more salt or a dash of black pepper according to your preference. This step ensures that every bite is perfectly balanced, allowing the natural sweetness of the carrots, creaminess of the avocado, and zestiness of the dressing to shine.
- Chill for Best Flavor – Flavor Infusion Time: For optimal taste, cover the salad and refrigerate for at least 1 hour. Chilling allows the flavors to meld together and the cabbage to soften slightly while still maintaining its crunch. The salad can also be served immediately if you prefer a fresher, crispier texture.
- Serve and Enjoy – Vibrant Presentation: Transfer the chilled salad to a serving bowl or individual plates. Optionally, garnish with a small cilantro sprig or a light squeeze of fresh lime juice for extra freshness. Serve as a side dish, light lunch, or a make-ahead meal for work or gatherings. Enjoy the balance of creamy, crisp, and zesty flavors in every bite!
Notes
- Always use fresh, crisp cabbage for the best crunch and texture. Avoid pre-shredded packages if possible, as they can be watery.
- Select a ripe avocado that yields slightly under gentle pressure to ensure creaminess without turning mushy.
- Adjust the jalapeño according to your preferred spice level; removing seeds reduces heat significantly.
- Toss the salad gently after adding avocado to avoid mashing it.
- Allowing the salad to chill for at least an hour improves flavor blending, but it can be served immediately for a crispier texture.
Chef’s Secrets – Enhance Flavor And Texture
To elevate this salad, consider toasting the shredded cabbage lightly in a dry skillet for 1-2 minutes before combining with the other ingredients.
This brings out a subtle nutty flavor and adds depth.
Using freshly squeezed lime juice rather than bottled makes a noticeable difference in brightness.
For an extra creamy dressing, mix in a teaspoon of olive oil with the vegan mayonnaise, which adds richness without overpowering the salad.
Finally, chopping cilantro just before serving prevents it from losing its vibrant green color and fresh aroma.
Serving Suggestions – Creative Ideas For Meals
This salad pairs beautifully with grilled proteins like tofu, tempeh, or shrimp for a complete meal.
Serve it alongside Mexican-inspired dishes such as tacos, enchiladas, or quesadillas to add a refreshing, crunchy element.
For a casual lunch, layer it in a wrap with hummus or black beans.
Garnishing with a few lime wedges or a sprinkle of pumpkin seeds adds a touch of elegance and an additional layer of flavor.
Storage Tips – Keep Salad Fresh Longer
Store the salad in an airtight container in the refrigerator for up to 2 days.
To prevent the avocado from browning, add it just before serving or lightly toss it with a teaspoon of lime juice.
The salad may release some liquid as it sits; gently drain any excess before serving and re-toss to redistribute the dressing.
Avoid freezing, as the texture of both cabbage and avocado will deteriorate.
Frequently Asked Questions
1. Can I make this salad ahead of time?
Yes, you can prepare the cabbage, carrots, jalapeño, and dressing in advance. Add the avocado just before serving to keep it fresh and creamy. Chilling for an hour improves the flavor infusion.
2. Is this salad suitable for vegan diets?
Absolutely. This salad is entirely plant-based, gluten-free, and dairy-free. Using vegan mayonnaise ensures it remains vegan-friendly without compromising creaminess.
3. How can I reduce the spiciness of the jalapeño?
Remove the seeds and inner membrane of the jalapeño before mincing. Alternatively, substitute with a mild green chili or omit it entirely for a zero-spice version.
4. Can I substitute the dressing with something else?
Yes, you can use a light vinaigrette or a cashew-based creamy dressing. However, the lime-mayo dressing adds a tangy, creamy element that complements the cabbage and avocado best.
5. Can I add other vegetables or proteins?
Definitely. Thinly sliced bell peppers, radishes, or cucumbers add crunch and color. For extra protein, toss in black beans, chickpeas, or grilled tofu for a more substantial meal.
