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.
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.
Finely chop the ingredients: since 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.
Optional add-ins and Variations:
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 - 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!
Check the blog post for tips and answers to top FAQs!