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This red cabbage and avocado salad is easy, pretty and delicious. It’s not every day you eat something purple; so I got excited about this. Purple cabbage is so striking; with it’s dark outer leaves curling around a royal purple center…
I stumbled upon this little gem on Instagram; posted by Tanya (@TMUR25). It sounded so simple and had a great list of ingredients. Her caption read “So yummy, been eating it all week.” I made it the next day. We agreed and ate it all week too! It keeps well in the fridge for a few days so don’t toss any leftovers!
Ingredients for Purple Cabbage and Avocado Salad:
1 medium head of purple cabbage, finely sliced (a mandolin works great for this)
1 avocado, diced
For the Dressing:
3 Tbsp chopped Dill (fresh or frozen)
3-4 Tbsp fresh parsley, chopped
3 Tbsp extra virgin olive oil (what I used) or flax seed oil or
1/2 cup fresh squeezed (or good quality store-bought) Orange juice
Juice of 1 medium lemon (about 2 Tbsp)
3/4 tsp salt; or to taste
1/4 tsp freshly ground pepper, or to taste
How to Make the Red Cabbage and Avocado Salad:
1. Finely slice the cabbage; a mandolin slicer works great and shreds your cabbage really finely, but it can definitely be done by hand using a sharp chef’s knife. Place cabbage in a salad bowl.
2. Cut avocado in half, use a spoon to scoop out the good stuff and discard the skin and pit. Dice avocado and place it over the cabbage.
3. Combine all dressing ingredients: 3 Tbsp chopped dill, 3-4 Tbsp fresh parsley, 3 Tbsp oil, 1/2 cup fresh squeezed OJ, 2 Tbsp fresh squeezed lemon juice, 3/4 tsp salt, 1/4 tsp pepper. Just before serving, stir everything to combine.
Enjoy :). Tanya, thank you so much for sharing your yummy salad on Instagram!
Red Cabbage and Avocado Salad Recipe
Servings: 6
Ingredients for Purple Cabbage Salad:
Prevent your screen from going dark
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Finely slice the cabbage; a mandolin slicer works great and shreds your cabbage really finely, but it can definitely be done by hand using a sharp chef’s knife. Place cabbage in a salad bowl.
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Cut avocado in half, use a spoon to scoop out the good stuff and discard the skin and pit. Dice avocado and place it over the cabbage.
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Combine all dressing ingredients: 3 Tbsp chopped dill, 3-4 Tbsp fresh parsley, 3 Tbsp oil, 1/2 cup fresh squeezed OJ, 2 Tbsp fresh squeezed lemon juice, 3/4 tsp salt, 1/4 tsp pepper. Just before serving, stir everything to combine.
