Using cabbage instead of lettuce makes a hearty salad, perfect for an entree. With cabbage and carrots as the foundation, almost any vegetables and beans you have on hand can be added. Sometimes I keep it really simple, using only cabbage, carrots and chickpeas, and other times I just keep adding veggies until it’s a rainbow of colors.
Ingredients
1/2 head small-medium green cabbage, very thinly sliced (about 4 cups), core removed
2 carrots, grated (about 1 1/2 cups)
2 ribs celery, diced
3 green onions/scallions, chopped
1/2 medium cucumber, peeled and diced
1/4 cup chopped fresh basil (about 20 large leaves)
1 1/2 cups cooked garbanzo or black beans (or 1 15-oz. can)
1 avocado, diced
Dressing:
2 limes, juice from (about 1/4 cup)
2 tablespoons Dijon mustard
½ teaspoon garlic powder (or 1 garlic clove, minced)
ground black pepper to taste
Directions
1. Using a chef’s knife or mandolin slicer, slice the cabbage so that the strands are very thin, and place into a large bowl. Add to this the grated carrots, celery, onion, cucumber, basil, beans, and avocado. Toss.
2. In a small bowl, combine dressing ingredients and blend with a fork. Add dressing to bowl of vegetables and toss thoroughly. If you are making this ahead of time, add the diced avocado just before serving.
Preparation: 15 minutes
Cooking time: 0
Serves: 2 (as entre), 4 as side salad
NOTES
Add color: Add in a little purple cabbage, chopped red onion, and/or a small red or orange bell pepper for a more colorful salad.
Herbs: I often use basil in this salad, but you can also use parsley, oregano, thyme, cilantro, or any other fresh herb you like. Adjust the measurement down if using oregano or thyme; I’d use a couple teaspoons (minced) since they have such strong flavors.
Dressing: If you’re not a lime fan, feel free to use lemon or grapefruit juice. You can also substitute with a combination of water and brown rice vinegar.
For fun: Add in a small handful of raisins, walnuts and/or pumpkin seeds.
I love your recipes. This looks like the perfect dish to serve at the Memorial Day cookout
I made this Thursday night and had a bunch for lunch the next day. Very yummy. Next time I think I will put some horseradish in the dressing to give it a little kick. For dinner, I made a black bean and brown rice mixture, topped with grilled veggies with some of this on the very top – quite delicious. Thanks!
Thank you guys!
Happy Memorial Day!
Delicious! The lime and mustard dressing was surprisingly creamy and had a terrific tang. This is something I will bring to a summer cookout for certain. Thank you.
My kids and I had this for lunch today! It was soooo good! Amazingly fresh and flavorful, perfect for a hot, summer day!! And it was quick and easy to throw together, love that!!
I made this tonight for dinner and it was wonderful. Hubby loved it too!
I can’t wait to try this! Your recipes all look great
thank you 
Awesome salad, the second time I made this, I added a Tbs of honey to the dressing, I liked it better with a little sweetness.
Cathy,
I love this salad!
Please write a cook book!
I love this salad!
Thank you very much for a great salad!
Thanks Ken.
I’m on it!
Thanks for all the great reciipes. I love the avocado and chickpea spread and the cabbage salad. I started this because my cholestrol is 397 and I don’t eat much bad, but doc said I needed to figure something out, so friends shared your website. Thanks for helping make this a great transition. I am just worried about loosing weight. I am 5′ 6 and weigh 110 lbs. I work out and run daily, yoga morning and night. 7 marine corp marathons under my belt. Maybe i’ll live a healthier life. What about pasta? Thanks from a newbe. Ann
Hi Anne, great note, thank you!
I am 5’7″ and 118 lbs. so I hear you. Pasta is fine, just use whole-grain. You work out a lot, so you’ll need to eat more calories via more food or more calorie-dense food, or both. Keep experimenting and you’ll find your groove.
OMG, I was looking in the kitchen for food that need to be used before it goes bad and made a list including basil, avocado, cabbage. Right, like I am going to find a single recipe using those ingredients. So I went to my favorite sites to search on those terms and I found this recipe.
This was amazing and has a unique flavor. Thankfully, I made enough to eat yesterday, today, and probably a little tomorrow. That’s okay because I don’t see myself tiring of this any time soon.
Hi Charlie, it was meant to be.
Thank you, glad to be one of your favorite sites!