Healthy Cabbage Avocado Salad
A crisp, creamy, and flavorful salad made with shredded cabbage, fresh avocado, and a zesty lime dressing. Naturally vegan, gluten-free, and perfect for quick lunches, dinner sides, or meal prep. Best served chilled after an hour for maximum flavor.
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.
