If you are looking for a vibrant, fresh, and utterly delicious salad to brighten up your meals, the Red Cabbage and Avocado Salad Recipe is an absolute must-try. This salad beautifully balances the crunchy, slightly peppery purple cabbage with the creamy, buttery avocado, all brought together by a zesty citrus dressing loaded with fresh herbs. Whether you’re serving it as a side or a light main course, this salad bursts with color, texture, and flavor that will make your taste buds dance with every bite.
Ingredients You’ll Need
Gathering simple, fresh ingredients is key to making this salad not only delicious but also incredibly nourishing. Each component plays a special role, offering a burst of color, flavor, or texture that brings the salad to life.
- 1 medium head of purple cabbage: Provides a crunchy base with vibrant color and a hint of natural sweetness.
- 1 avocado (diced): Adds creamy texture and healthy fats that balance the cabbage’s crispness.
- 3 Tbsp chopped dill (fresh or frozen): Brings a fresh, slightly tangy herbaceous note.
- 3-4 Tbsp fresh parsley (chopped): Infuses bright, peppery freshness enhancing every bite.
- 3 Tbsp extra virgin olive oil or flax seed oil: Combines the ingredients smoothly and adds richness.
- 1/2 cup fresh squeezed (or good quality store-bought) orange juice: Lends natural sweetness and bright citrus aroma.
- Juice of 1 medium lemon (about 2 Tbsp): Offers a sharp, tangy bite to balance the flavors.
- 3/4 tsp salt; or to taste: Enhances all the natural flavors.
- 1/4 tsp freshly ground pepper (or to taste): Adds subtle warmth and depth.
How to Make Red Cabbage and Avocado Salad Recipe
Step 1: Prepare the Cabbage
Start by finely slicing your purple cabbage. You can use a mandolin slicer for perfectly shredded pieces that are delicate yet crisp. Don’t worry if you don’t have one—using a sharp chef’s knife will work just fine too. Place this crunchy, colorful cabbage into a large salad bowl—it’s the perfect base for your salad’s texture and flavor.
Step 2: Dice the Avocado
Cut your avocado in half and scoop out the creamy flesh with a spoon, discarding the skin and pit. Dice the avocado into bite-sized cubes, then gently layer it over the cabbage in your bowl. The creamy avocado contrasts beautifully with the crisp cabbage, making every bite a delightful experience.
Step 3: Make the Dressing and Combine
In a small bowl, mix together your fresh herbs and dressings: chopped dill, fresh parsley, olive or flax seed oil, fresh squeezed orange juice, lemon juice, salt, and pepper. This blend of citrus and herbs is what truly makes the Red Cabbage and Avocado Salad Recipe shine with brightness and vitality. Just before serving, pour the dressing over the salad and toss gently to combine everything evenly, making sure every bite is infused with that lovely, zesty flavor.
How to Serve Red Cabbage and Avocado Salad Recipe
Garnishes
For an extra pop of texture and nutrition, sprinkle some toasted sunflower seeds or pumpkin seeds on top just before serving. A handful of crumbled feta cheese or some thinly sliced radishes can also add a delicious twist and visual appeal to your salad.
Side Dishes
This salad pairs beautifully with grilled chicken, baked fish, or even a hearty quinoa bowl. Its fresh colors and citrus dressing provide a bright counterpoint to richer, savory dishes, making it ideal for summer barbecues or light weekday meals.
Creative Ways to Present
Try serving the Red Cabbage and Avocado Salad Recipe in individual glass jars for an easy grab-and-go lunch or as a stunning side at your next dinner party. You can also pile it atop crunchy tostadas or use it as a filling for wraps, giving new life to your regular meal rotation.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the refrigerator. Because avocado browns quickly, it’s best eaten within a day, though the cabbage will keep nice and fresh for up to two days. If you plan ahead, press a piece of plastic wrap directly onto the salad’s surface to help reduce browning.
Freezing
This salad is not ideal for freezing due to the fresh avocado and raw cabbage; freezing will ruin their textures and freshness. The best way to enjoy it is fresh or refrigerated for a short period.
Reheating
Reheating is not recommended for this salad since it is meant to be enjoyed fresh and crisp, with the avocado soft and creamy. If you want a warm dish, consider serving it alongside a hot entrée instead.
FAQs
Can I substitute green cabbage for purple cabbage in this recipe?
Absolutely! While purple cabbage gives this salad its vibrant color and slightly sweeter flavor, green cabbage can be used if that’s what you have on hand—just expect a milder look and flavor.
How ripe should the avocado be for this salad?
Look for an avocado that yields slightly to gentle pressure but isn’t overly soft or mushy. This ensures creamy texture without loss of shape when diced.
Is this salad vegan-friendly?
Yes! This Red Cabbage and Avocado Salad Recipe is naturally vegan, especially if you choose plant-based oil options and leave out any optional cheese garnishes.
Can I add nuts or seeds to this recipe?
Definitely! Adding crunchy walnuts, almonds, or toasted seeds can give the salad a wonderful textural contrast and extra nutrients.
What is the best way to use leftover salad dressing?
Store the dressing separately in a sealed jar in the fridge. It makes a fantastic dressing for other salads, roasted veggies, or even as a marinade for grilled tofu or chicken.
Final Thoughts
There’s just something so satisfying about this Red Cabbage and Avocado Salad Recipe—it’s fresh, vibrant, and incredibly easy to make with minimal ingredients that pack maximum flavor. I hope you give it a try soon, whether as a colorful side or a refreshing light meal. Your taste buds will thank you, and your kitchen will smell like sunshine!
Print
Red Cabbage and Avocado Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
A vibrant and refreshing Red Cabbage and Avocado Salad featuring finely sliced purple cabbage, creamy diced avocado, and a zesty citrus-herb dressing. This salad is perfect as a light side dish or a healthy snack, bursting with fresh flavors and nutrients.
Ingredients
Salad
- 1 medium head of purple cabbage
- 1 avocado (diced)
Dressing
- 3 Tbsp chopped dill (fresh or frozen)
- 3–4 Tbsp fresh parsley (chopped)
- 3 Tbsp extra virgin olive oil or flax seed oil
- 1/2 cup fresh squeezed (or good quality store-bought) orange juice
- Juice of 1 medium lemon (about 2 Tbsp)
- 3/4 tsp salt (or to taste)
- 1/4 tsp freshly ground pepper (or to taste)
Instructions
- Slice the cabbage: Finely slice the purple cabbage using a mandolin slicer for thin, even shreds, or carefully slice by hand with a sharp chef’s knife. Transfer the sliced cabbage into a large salad bowl.
- Prepare the avocado: Cut the avocado in half, remove the pit and peel, then dice the flesh into small cubes. Add the diced avocado over the sliced cabbage in the bowl.
- Make the dressing: In a separate bowl, combine chopped dill, chopped fresh parsley, extra virgin olive oil or flax seed oil, fresh squeezed orange juice, lemon juice, salt, and freshly ground pepper. Stir well to emulsify and blend all flavors.
- Toss and serve: Just before serving, pour the dressing over the cabbage and avocado mixture and toss gently to evenly coat all ingredients. Serve immediately for the freshest taste.
Notes
- Use a sharp knife or mandolin for slicing cabbage thinly to ensure a crisp texture.
- The salad is best served fresh to preserve the avocado’s creamy texture and prevent browning.
- You can substitute fresh herbs with dried if necessary, but fresh herbs deliver brighter flavor.
- This salad can be paired with grilled chicken or fish for a complete meal.
- For a nuttier flavor, consider using flax seed oil over olive oil in the dressing.
