Looking for a vibrant, healthy salad to add to your meal? This Red Cabbage and Avocado Salad with a zesty citrus dressing is the perfect choice! Packed with fiber, healthy fats, and vitamins, this refreshing salad is a powerhouse of nutrients. The combination of finely shredded purple cabbage, creamy avocado, and tangy orange and lemon juice dressing is both satisfying and light, making it the ideal dish for lunch or as a side.

This easy-to-make salad is a great addition to your clean eating or low-carb meal plan, and it’s also a perfect option for those following vegan or gluten-free diets. The fresh herbs like dill and parsley elevate the flavor profile, while the avocado adds a creamy texture that complements the crunchy cabbage.
Whether you’re hosting a summer barbecue, preparing for a healthy meal prep, or simply craving a delicious salad to accompany your main dish, this Red Cabbage and Avocado Salad is sure to impress. Try it today and enjoy the fresh, vibrant flavors!
Ingredients
for Purple Cabbage Salad:
- 1 medium head of purple cabbage
- 1 ripe avocado, diced
For the Dressing:
- 3 Tbsp fresh dill, chopped (or frozen)
- 3-4 Tbsp fresh parsley, chopped
- 3 Tbsp extra virgin olive oil (or flaxseed oil)
- 1/2 cup fresh orange juice (or high-quality store-bought)
- Juice of 1 medium lemon (about 2 Tbsp)
- 3/4 tsp salt (adjust to taste)
- 1/4 tsp freshly ground black pepper (adjust to taste)
Instructions:
- Prepare the Cabbage: Finely slice the purple cabbage. A mandolin slicer works best for finely shredding cabbage, but you can also use a sharp chef’s knife. Place the shredded cabbage into a large salad bowl.
- Prepare the Avocado: Slice the avocado in half, removing the pit and skin. Dice the avocado into small pieces and add it to the cabbage.
- Make the Dressing: In a separate bowl, whisk together the chopped dill, parsley, olive oil, fresh orange juice, lemon juice, salt, and black pepper until well combined.
- Toss the Salad: Just before serving, pour the dressing over the cabbage and avocado mixture, and toss gently to combine.
Tips:
- Mandolin slicer is a great tool for evenly sliced cabbage, making the salad’s texture perfect.
- Make sure the avocado is ripe for the best creamy texture.
- Prepare the dressing just before serving to keep the salad fresh and crisp.
Variations and Substitutions:
- Add nuts: You can add toasted sunflower seeds or almonds for extra crunch.
- Switch herbs: If you don’t have fresh dill or parsley, try basil or cilantro for a different flavor.
- Cabbage alternatives: Substitute purple cabbage with green cabbage or kale for a different texture and flavor profile.
- Vegan option: For a vegan version, ensure you use flaxseed oil and avoid adding any non-vegan toppings.
FAQs:
Can I make the salad ahead of time?
- This salad is best served fresh to maintain the crispness of the cabbage and the creaminess of the avocado. However, you can prepare the dressing and chop the cabbage and avocado in advance.
What can I pair this salad with?
- This salad pairs wonderfully with grilled chicken, fish, or even as a side dish for BBQ meals. It can also be served on its own for a light, healthy lunch.
Serving Suggestions:
- Serve the salad as a refreshing side dish for grilled meats or seafood.
- For a fuller meal, add a protein such as grilled chicken, tofu, or beans to make it a complete salad.
- Garnish with extra avocado slices, nuts, or seeds for added texture.
Why You’ll Love This Recipe:
This Red Cabbage and Avocado Salad is a perfect balance of fresh, vibrant flavors with creamy avocado, tangy citrus dressing, and crunchy cabbage. The combination of dill and parsley adds an herbaceous note that elevates the salad. It’s a nutrient-dense option, packed with fiber, healthy fats, and vitamins. Whether you’re looking for a light lunch or a colorful side dish, this salad is versatile, refreshing, and incredibly satisfying!
Red Cabbage and Avocado Salad Recipe
6
servings15
minutesIngredients
for Purple Cabbage Salad:
1 medium head of purple cabbage
1 ripe avocado, diced
For the Dressing:
3 Tbsp fresh dill, chopped (or frozen)
3-4 Tbsp fresh parsley, chopped
3 Tbsp extra virgin olive oil (or flaxseed oil)
1/2 cup fresh orange juice (or high-quality store-bought)
Juice of 1 medium lemon (about 2 Tbsp)
3/4 tsp salt (adjust to taste)
1/4 tsp freshly ground black pepper (adjust to taste)
Directions
- Prepare the Cabbage: Finely slice the purple cabbage. A mandolin slicer works best for finely shredding cabbage, but you can also use a sharp chef’s knife. Place the shredded cabbage into a large salad bowl.
- Prepare the Avocado: Slice the avocado in half, removing the pit and skin. Dice the avocado into small pieces and add it to the cabbage.
- Make the Dressing: In a separate bowl, whisk together the chopped dill, parsley, olive oil, fresh orange juice, lemon juice, salt, and black pepper until well combined.
- Toss the Salad: Just before serving, pour the dressing over the cabbage and avocado mixture, and toss gently to combine.
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