Cabbage Salad with Dijon-lime Dressing

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.

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Comments

  1. I love your recipes. This looks like the perfect dish to serve at the Memorial Day cookout :-)

  2. boppies says:

    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!

  3. Thank you guys! :) Happy Memorial Day!

  4. 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.

  5. 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!! :)

  6. Kristina says:

    I made this tonight for dinner and it was wonderful. Hubby loved it too!

  7. I can’t wait to try this! Your recipes all look great :) thank you :)

  8. 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.

  9. 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.

  10. Charlie Dain says:

    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.

  11. Made this today and we loved it! I added rairins to balance out the lime. YUM

  12. Peanut Blossom says:

    I just made this for dinner tonight – I’ve been meaning to o it all week – and it was delicious! Thank you so much! I also made your carrot cake donuts tonight….Wow! It is indeed a happy Friday!!

  13. This is so eye-catching! It looks good and has a wonderful fresh taste. I am confident that I could take this to a potluck or summer cookout with any group.

  14. Chloe Osborne says:

    For those who are looking for a little sweetness, try some finely sliced apple. Choose a variety with a crisp texture and sweetness like Jonagold or Braeburn… Thanks for the great recipes, Cathy!

  15. Doreen Karp says:

    I just love your website!! I made this recipe tonight for dinner. I didn’t have any avocado, but added some pumpkin seeds and raisins. It’s delicious!! A definite keeper!!

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