Description
This Creamy Southwestern Chopped Cabbage Salad is creamy, crunchy and so flavorful! The dressing is made with lots of cilantro, lime juice and avocado and goes perfectly with all the fresh veggies. Enjoy as a side salad, light lunch or a dip for tortilla chips!
Ingredients
Scale
- 1 small head of green cabbage, about 6–8 cups once chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 red onion, chopped
- 1/4 cup small diced jalapeno, or more if desire
- 1 cup diced cucumber, I like to scoop out the middle a little bit, just to prevent the soggy parts from getting into the salad.
- 1 (15.25 oz) can corn, drained well
- 1 (15 oz) can black beans, rinsed and drained
- 1/3 cup toasted sunflower seeds, or more if desired
- Small handful chopped fresh cilantro
Creamy Cilantro Lime Avocado Dressing
- 1/2 cup extra virgin olive oil
- 1 small avocado, or 1/2 a large avocado
- 3–4 cloves garlic, peeled
- 1/4 cup fresh lime juice
- 1/4 cup red wine vinegar
- 1 small bunch fresh cilantro
- 1/4 teaspoon ground cumin
- Salt and pepper, to taste
- Water, to thin out dressing, I used about 2 tablespoons
Instructions
- Start by making your dressing. Add all dressing ingredients to a blender and turn on. Once everything is completely blended, give it a taste and season with more salt and pepper, if needed. You may also want to add in a tablespoon or two of water to thin out your dressing a bit. I just slowly poured in some water until the dressing had my desired consistency.
- Chop your cabbage into small, bite size pieces. It’s great to have all the ingredients in a chopped salad about the same size, so you can chop your cabbage pretty small. Add cabbage to a large bowl.
- Next, add in your peppers, onion, jalapeno, corn, black beans and cucumber. Pour dressing over the top of the salad and mix everything together really well. At this point, I like to add in the sunflower seeds and a small handful of extra cilantro and give another quick mix. Season with extra salt, if needed and enjoy!
Notes
Servings will vary depending on how the salad is enjoyed. If taking to a potluck, there will be more servings than if using this salad for lunch.
- Prep Time: 25 mins
- Cook Time: 0 mins
- Category: Salad, Vegan
- Method: No cook, Blender
- Cuisine: Southwestern Inspired
