If you’re craving a burst of color and nutrition in your next meal, this Red Cabbage and Avocado Salad Recipe will win you over in just one bite. Packed with crunchy, jewel-toned cabbage, creamy avocado, and an invigorating herby citrus dressing, this salad is as stunning to behold as it is delicious to devour. Whether you’re preparing a quick lunch, feeding a family, or brightening a potluck table, this recipe’s vibrant flavors, ease of preparation, and rainbow of nutrients make it a standout favorite you’ll want to share with friends time and time again.

Red Cabbage and Avocado Salad Recipe - Recipe Image

Ingredients You’ll Need

What I adore most about this Red Cabbage and Avocado Salad Recipe is its short and sweet ingredient list—each item is chosen with purpose, and together they create a harmony of texture, flavor, and color. Let’s take a closer look at the stars of the salad and why they’re simply essential.

Red cabbage: Choose a medium head and slice it finely for shreds that are tender yet vibrant, providing an irresistible juicy crunch.
Avocado: Go for a perfectly ripe avocado so each dice adds a buttery bite to contrast the crisp cabbage.
Fresh dill: Chopped dill adds an aromatic brightness that lifts the entire dish; if using frozen, it still packs a herby punch.
Parsley: Fresh parsley not only delivers color but a clean, grassy flavor that makes the dressing sing.
Extra virgin olive oil (or flaxseed oil): The oil gives the dressing body and richness; flaxseed oil is a fun, nutritious alternative with a nutty profile.
Fresh-squeezed orange juice: Orange juice brings lively sweetness and balances the savory notes—fresh is best, but high-quality store-bought works too.
Lemon juice: Just a squeeze brightens all the flavors and ensures the avocado stays green.
Salt: Enhances every ingredient; season to taste as you go.
Freshly ground black pepper: Adds subtle spice and complexity to both salad and dressing.

How to Make Red Cabbage and Avocado Salad Recipe

Step 1: Prepare the Cabbage

Start by grabbing a medium head of red (sometimes called purple) cabbage and either a mandoline slicer or your sharp chef’s knife. You’ll want the cabbage sliced as thinly as possible for maximum crunch and tenderness. This step not only turns humble cabbage into beautiful, silky ribbons—it also helps the dressing penetrate every bite, making your Red Cabbage and Avocado Salad Recipe extra flavorful from the first forkful!

Step 2: Dice the Avocado

Next, halve your ripe avocado and carefully remove the pit. Use a spoon to scoop out the flesh, then dice it into bite-sized cubes. The creamy avocado provides a luscious counterpoint to the crunchy cabbage, and adding it alongside the cabbage means every bite comes balanced with both textures.

Step 3: Make the Dressing

In a small bowl, combine your fresh chopped dill and parsley, extra virgin olive oil (or flaxseed oil if you’re feeling adventurous), fresh-squeezed orange juice, lemon juice, salt, and black pepper. Whisk this mixture thoroughly—your kitchen will instantly smell like summer! The herbs and citrus blend together for a dressing that’s bright, zesty, and layered with flavor, truly elevating this Red Cabbage and Avocado Salad Recipe.

Step 4: Combine and Serve

Right before you’re ready to eat, pour the dressing generously over your cabbage and avocado mixture. Toss everything gently so you don’t mash the avocado, but coat each ingredient beautifully. The result is a salad that delivers a festival of colors, aromas, and tastes with every bite. Serve immediately to enjoy the freshest, most vibrant version of this irresistible salad.

How to Serve Red Cabbage and Avocado Salad Recipe

Garnishes

To take your Red Cabbage and Avocado Salad Recipe to the next level, try topping it with extra sprigs of fresh dill and parsley, a sprinkle of toasted seeds (like sunflower or pumpkin), or a scattering of citrus zest. These little flourishes not only amp up the presentation but bring out the herbal and citrus notes already at play in the salad.

Side Dishes

This salad shines as a vibrant side for almost any meal. Pair it with grilled fish, roasted chicken, or even your favorite veggie burger for a balanced plate. It’s fantastic alongside grain bowls, or add it to a spread of Mediterranean-inspired dishes—think hummus, falafel, and warm pita.

Creative Ways to Present

Let your creativity run wild with this Red Cabbage and Avocado Salad Recipe. Serve it layered in glass jars for a striking individual appetizer, or heap it atop crostini for a colorful bite-sized snack. It also makes a beautiful bed for grilled shrimp or tofu skewers if you’d like to turn it into a main course salad.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store the Red Cabbage and Avocado Salad Recipe in an airtight container in the refrigerator. The cabbage holds up well, staying crunchy even after a couple of days, although the avocado may lose a bit of its pristine color—don’t worry, the lemon juice in the dressing helps slow this process!

Freezing

Freezing isn’t recommended for this salad, as both cabbage and avocado can become limp or mushy once thawed. For best flavor and texture, it’s always best enjoyed fresh or within a couple days of making.

Reheating

You won’t need to reheat this salad, as it’s meant to be enjoyed cold or at room temperature. Straight from the fridge, give it a gentle toss to redistribute the dressing before serving.

FAQs

Can I use green cabbage instead of red cabbage?

While green cabbage will work in terms of texture, it won’t provide the same bold, beautiful color or the hint of sweetness that red cabbage brings to the Red Cabbage and Avocado Salad Recipe. If you’re in a pinch, go ahead, but for best results, stick to red cabbage!

What’s the best way to keep the avocado from browning?

To keep your avocado as green and luscious as possible, dice it right before tossing with the dressing. The citrus from the orange and lemon will help prevent excessive browning, but for maximum freshness, wait until the last minute to add it.

Can I prep the salad in advance?

Absolutely! You can slice the cabbage and mix the dressing up to a day ahead. Store them separately in the fridge, then combine and add the diced avocado right before serving for the best color and texture in your Red Cabbage and Avocado Salad Recipe.

What kind of orange juice is best?

Fresh-squeezed orange juice delivers unparalleled brightness and a touch of natural sweetness, really making this salad shine. If you’re short on time, look for fresh, high-quality orange juice with no added sugar or preservatives.

Is this salad vegan and gluten-free?

Yes! The Red Cabbage and Avocado Salad Recipe is naturally vegan and gluten-free, making it an inclusive choice for potlucks or gatherings where guests may have different dietary preferences.

Final Thoughts

Fresh, bright, and loaded with goodness, this Red Cabbage and Avocado Salad Recipe is sure to become your new go-to. Don’t hesitate—give it a try today and watch it disappear as quickly as you can serve it up!