Cilantro-Lime Cabbage Salad

This recipe came about through my desire to make a Mexican-themed meal for dinner on Monday night in honor of Cinco de Mayo. Yes, I just said in honor of Cinco de Mayo. Why do I feel the need to eat in conjunction with holidays that are of no significance to me? Not quite sure.

But if it’s an excuse to make a meal that incorporates the flavors of lime, cilantro, and avocado, it’s a good enough excuse to me. I apologize that this meal is being posted a couple days after the fact for those of you who may have also been inclined to celebrate Cinco de Mayo through delicious Mexican food but with Summer coming up this recipe will be a great one to have in mind to throw together for BBQ’s and such. It requires few ingredients or cooking skills & can be made the day of rather quickly (20 minutes max, if you have a lot of trouble shredding cabbage..). It can also be made the day or night before a party or event and can be doubled or tripled pretty easily to serve a crowd.


Cilantro-Lime Cabbage Salad


Makes: 2-3 meal-sized servings or 3-4 appetizer-sized servings

Time: 15 minutes


  • 1 medium head of Green Cabbage
  • Cilantro, about 1/3 of a bunch or enough to yield one cup of leaves
  • 3 tablespoons Olive Oil
  • 3 tablespoons Lime Juice
  • 1/4 – 1/2 of a large Avocado
  • Sea Salt, to taste
  • Pepper, small amount to taste

Kitchen Tools:

  • Mandoline Slicer or Large Grater (to shred the cabbage)
  • Food Processor or Blender
  • Large Mixing Bowl
  • Spoon


  1. Remove the outer leaves of your cabbage (discard), and shred cabbage into small shreds (think fine coleslaw)
  2. Place shredded cabbage in large mixing bowl and sprinkle with a little bit of sea salt
  3. Add Cilantro (leaves only), Olive Oil, Lime Juice, and Avocado to Food Processor or Blender to make dressing
  4. Pour dressing overtop of the cabbage and using a spoon or pair of tongs mix together thoroughly
  5. Add a few shakes of Sea Salt & Pepper and mix again
  6. Can serve right away or refrigerate before serving (If you refrigerate it overnight the taste will change slightly & it will begin to taste slightly less lime-y and take on more of a coleslaw taste – still delicious!)




A couple ways I enjoyed it:


Topped with some Ground Beef & Plantain-Avocado Guacamole (courtesy of PaleOMG)


All mixed together


As leftovers for lunch the next day topped with Garlic Pork Sausage + Cilantro with Spinach & Dijon Mustard on the side (used some of the larger spinach leaves to make mini wraps <- highly suggested)

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One Response to Cilantro-Lime Cabbage Salad

  1. Pingback: Cabbage Set - Belly Joy

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