Raw Cabbage Cucumber Salad with Avocado Dressing (Avocado Slaw)

Simple cabbage cucumber salad with avocado dressing (cabbage avocado slaw) in 10 minutes for a highly nutritious, healthful side salad or light lunch. With a combination of super greens like cabbage, kale, spinach, avocado, etc., this raw vegetable salad recipe is a perfect addition to your salad rotation this Autumn/Winter (and year-round) as well as for potlucks, picnics, and parties!

No matter the time of year, I eat salads several times a week. In the summer, I love making the most of super juicy seasonal tomatoes for dishes like Italian heirloom tomato salad, Panzanella salad, and Shirazi salad. As the weather cools down, I’m turning to highly nutritious green salads like Asian broccoli salad, cold broccoli apple salad, and this raw cabbage cucumber salad with avocado dressing!

This simple super green salad is a blend between a vegetable salad and a cabbage avocado slaw. It combines several superfoods (both in the main salad and the creamy avocado salad dressing) and health-boosting ingredients for a simple side or light lunch that’s packed with flavor, nutrients, a little plant-based protein, and wonderful crunchy texture. Even better, this recipe requires just a handful of ingredients, is super versatile, and is ready in under 10 minutes. Plus, while I find myself eating it more in the colder months, this simple raw cabbage salad recipe is enjoyable year-round!

And while this green superfood salad is 100% raw, the mixture of ingredients and textures is lovely! Thanks to very finely chopped ingredients and citrus in the dressing, what can be fairly “tough” when raw (like kale), tenderize over time and add excellent texture to the dish. The key is to chop really tiny pieces!

Why is This Raw Kale Cabbage Cucumber Salad Healthy?

Looking at just a few of the ingredients in this healthy green salad:

• Cabbage: the exact nutritional value will differ based on which type of cabbage you use. However, cabbage in general, is an excellent source of vitamin C, vitamin K, folate, several minerals, and antioxidants. The combination can help with your metabolism, nervous system, gut health, blood pressure, cholesterol levels, is anti-inflammatory, and more.
• Kale: kale is one of the most nutrient-dense foods out there. A single cup of raw kale contains almost 700% of the RDI of Vitamin K, over 200% Vitamin A, and 134% Vitamin C. It also contains several other vitamins, minerals, and antioxidants. Read more about the health benefits of kale here.
• Avocado: avocados contain high levels of heart-healthy fat and tons of antioxidants with several vitamins and minerals that work together to reduce the risk of heart disease, improve gut health, and has anti-inflammatory properties, among other health benefits.
• Spinach: contains several vitamins and minerals, including Vitamins A, C, AND K1, and iron and calcium. Which, combined, have several benefits such as reducing blood pressure levels, reducing oxidative stress, and improving skin, hair, and bone health. It also has anti-cancer properties and can help with eye health.
• Chili Pepper: while often added to food simply for flavor, this ingredient also contains several vitamins, minerals, plant compounds, and health benefits, including pain relief!

On top of that, the pistachios in this supergreens salad provide plant-based protein, lemon and garlic both contain several immune-boosting benefits, extra virgin olive oil contains a whole host of benefits, and more!

You might also enjoy this simple red cabbage salad, raw kale salad, simple cucumber onion salad, Lebanese lentil tabbouleh, and Middle eastern chickpea salad (balela)!

The Raw Cabbage Salad Ingredients

• Cabbage: all you need is a regular white or green cabbage for this recipe. Though feel free to experiment with other varieties if preferred. Shredded Brussel sprouts would also work as a base for this raw vegetable salad recipe.
• Kale: I used cavolo Nero kale (with long, very dark leaves). However, regular/curly leaf kale will work well too.
• Cucumber: it’s best to use a low-seed variety like English cucumber (as I did) or Persian. Otherwise, you may need to peel or de-seed the cucumber.
• Green onion: aka scallions to add a bright, herby flavor to the super green salad.
• Parmesan: use vegetarian parmesan if necessary. You can use a vegan parmesan or other sharp cheese, thinly sliced (using a vegetable peeler) for a vegan version. Feta (or vegan feta) would also work well in this healthy green salad.
• Pistachios: you need crushed pistachios, though other nuts will also work (walnuts, almonds, etc.). For a nut-free version, use seeds like pepitas, sunflower seeds, or a multi-seed blend. Pine nuts will also work.
• Pita chips: optional but pita chips help to add extra crisp crunch to this raw cabbage salad recipe (like they do in fattoush/fatteh salad).

Avocado Salad Dressing

• Avocado: avocado will help to make a super creamy salad dressing. However, you could also use either edamame or even peas instead.
• Spinach: baby spinach or regular spinach will work.
• Garlic: adjust the amount to taste. For a mellower flavor, use roasted garlic.
• Lemon juice: fresh is best; adjust the amount to taste. Lime would also work.
• Chili pepper: I used a small green chili. Discard the seeds for less heat and adjust the amount to personal taste. For a mild avocado salad dressing, omit the chili entirely.
• Olive oil: avocado oil would also work, but olive oil is my favorite for a silky mouthfeel and flavor.
• Salt: season the chopped green salad to taste.

Optional add-ins and Variations

The simplicity of this cabbage cucumber salad with avocado dressing means there are tons of ways to add extra flavor, experiment with extra ingredients, etc. Some of these include:

• Other vegetables: shredded carrot, shredded zucchini, broccoli, sweetcorn, finely sliced red onion, bell peppers, cherry tomatoes (or sun-dried tomatoes), olives, snow peas, radish, beetroot, etc.
• Fruit: pomegranate, apple, pear, orange, pomelo, grapefruit, etc. I like to peel the citrus segments.
• Dried fruit: cranberries and raisins would work in this healthy green salad.
• Other herbs: to add extra flavor, experiment with chopped herbs like dill (one of my favorite options), cilantro, mint, and other micro herbs and microgreens.
• Protein: there are several ways you could add protein to this green cabbage salad recipe. With cooked (or canned) legumes, marinated tofu/tempeh, hard-boiled eggs, or even something like Shrimp or smoked salmon.
• Dijon mustard: optionally add a little (1 teaspoon then increase to taste) Dijon mustard to the avocado sauce.
• Hemp seeds: a few tablespoons of shelled hemp seeds help to add texture with protein, plant-based omegas, and antioxidants!
• Cabbage avocado slaw: thinly shred the cabbage, kale, and cucumber for more of a slaw look and texture. This is perfect for BBQs too!

How to Make Cabbage Cucumber Salad with Avocado Dressing?

Step 1: Prepare the Vegetables

First, wash and pat the vegetables dry. Then chop the cabbage, kale, and cucumber into tiny bite-sized pieces (which will make them easier to chew and digest). Also, thinly slice the green onions.

For a slightly different texture (more like a cabbage avocado slaw), you can shred the cabbage and cucumber to make a kind of avocado ‘slaw.

Step 2: Mix the Avocado Salad Dressing

In a mini food processor, combine the avocado, spinach, garlic, lemon juice, salt, olive oil, and chili, and process into a smooth and creamy consistency. If you find it a little thick, then add some water.

You could also use an immersion blender in a bowl, though it may be slightly trickier to process until entirely smooth.

Step 3: Assemble the Raw Cabbage Salad

In your serving bowl of choice, combine all the chopped vegetables with the avocado dressing and toss until well combined. Then top with the parmesan, pistachios (or nut/seed of your choice), and optional pita chips – enjoy!

I actually recommend allowing the salad to “rest” and marinate in the fridge for at least 30 minutes before serving (usually up to 2 hours). Then, only add the nuts/seeds and pita chips when serving, so they don’t become soggy in the fridge.

For extra flavor, lightly toast the nuts/seeds in a skillet until fragrant before adding to the salad.

How to Make Ahead and Store?

Make ahead: I don’t recommend making the avocado salad dressing more than a day in advance since it will brown quickly through oxidization. However, this won’t be an issue if you’re using a pea/edamame-based dressing. You can prepare and store the salad (minus the nuts/seeds and pita chips) and dressing (separately) in containers in the refrigerator for 3-4 days.

Store: store any leftovers of the combined cabbage salad with avocado dressing in an airtight container in the refrigerator for 1-2 days. Add extra lemon/lime juice to stop the avocado sauce from browning too soon.

Personally, I prefer the flavor of this cabbage salad recipe on day two as the flavors have had overnight to meld and develop, and the veggies have tenderized without becoming mushy!

I don’t recommend freezing this cabbage avocado slaw/salad, though I imagine you could freeze the creamy avocado dressing in an airtight container/Ziplock bag for several months.

FAQs

Recipe Notes and Top Tips

• Finely chop the ingredients: ssince this is a raw green salad, large pieces will be too chewy/hard to chew and digest. Really tiny pieces work best for texture and digesting!
• Mix and match ingredients: I’ve included a long list of optional add-ins, so feel free to experiment based on what you have in your kitchen.
• Alternative dressing: instead of blending the avocado dressing, finely chop the chili and spinach and dice or slice the avocado, then top with the simple olive oil and lemon vinaigrette.
• Save any vegetable scraps: they can be used to store in the freezer to make homemade vegetable stock.
• To save the lemon zest: zest the lemon before juicing it. A small amount of the zest can be added to the avocado salad dressing. All remaining lemon zest can be frozen In an ice cube tray or Ziplock bag for several months.

Other Simple Salad Recipes

• Spinach and blackberry salad
• Roasted beet salad with goat cheese (vegan option included)
• Simple roasted pepper salad
• Raw kale salad with lemon
• Korean cucumber salad (Oi Muchim)
• Waldorf Apple Salad
• Simple Healthy Carrot Raisin Salad (Without Mayo | + Flavor Variations)
• 10-Minute Air Fried Green Beans (Keto, Low-Carb, Vegan)
• Simple Arugula Pomegranate Salad with Parmesan

If you try this recipe for cabbage cucumber salad with avocado dressing, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and tag me in your recipe recreations on Instagram @Alphafoodie!