Cabbage Salad with Mint and Avocado

I created this Cabbage Salad with Mint and Avocado to use-up some odds and ends of veggies and herbs I had in our veggie drawer. And I really like how it turned out!  We’ve eaten this as our Veggie Snack each day, but you could make one recipe of this and take it to a potluck or picnic.

Yield: 10 servings

  • 1/2 head of cabbage (mine was originally a large green head of cabbage), sliced thin
  • 1 bulb fennel, sliced thin
  • 12 colorful mini bell peppers, seeded and sliced thin (alternatively, 1 thinly sliced red or orange bell pepper)
  • 1/2 of a red onion, small diced
  • 20 leaves of mint, chopped
  • 20 leaves of parsley, chopped

Toss all ingredients in a large mixing bowl, to combine.

Make ahead: pre-portion into 10 containers with covers. Each day, add 1/8 of an avocado to each container and a splash of apple cider vinegar or white balsamic vinegar (or coconut vinegar, or lemon or lime juice … whatever you like), as well as a little salt and pepper.  Stir to combine. We find that just the vinegar is flavorful enough for us, but if you prefer a vinaigrette with oil, by all means add that, instead.

Make and serve immediately: add 2 avocados, cubed, to the cabbage-mixture and stir to combine. Add a few splashes of apple cider or white balsamic vinegar (or coconut vinegar, or the juice of a lemon or lime … whatever you like), and 1/2 a teaspoon of salt and several grinds of freshly cracked pepper.  Stir to combine, and taste and adjust seasoning as you like.

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