Mexican Cabbage and Avocado Salad

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ThisMexican Cabbage and Avocado SaladIt is one of my new favorite salads. This simple and easy-to-make salad is packed with flavor.

Only a few ingredients are needed for the salad. The base of theMexican Cabbage and Avocado Salad It's green cabbage, grated carrots, jalapeƱo, avocado, and fresh coriander.

The dressing could not be easier to make. Just vegan mayonnaise and plenty of fresh lime juice. The brilliance of fresh lime juice really brings this salad to life.

The spicy flavor of jalapeƱo is balanced by vegan mayonnaise and avocado. For an extra spicy salad, be sure to leave the seeds intact!

You can serve this salad right away, but I like to refrigerate the salad at least an hour before serving. Allowing the salad to sit for an hour really allows all the flavors to come together.

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I love to serveMexican Cabbage and Avocado Saladnext to me Lima Tofu Chile.

Did you already make this tofu recipe? It's my favorite tofu recipe! The lime and chili seasoning adds a lot of flavor to the tofu. theMexican Cabbage and Avocado SaladIt is the perfect accompaniment to tofu!

Performance: 4 portions

Preparation time: 10 minutes

Time to cook: 1 hour

Total time: 1 hour 10 minutes

A tasty salad made with simple ingredients. Naturally vegan and gluten-free.

Ingredients

For the dressing:

  • 2 tablespoons vegan mayonnaise

  • 3 tablespoons of fresh lime juice

  • Salt and pepper to taste

For the salad

  • 4 cups of grated green cabbage

  • 2 medium grated carrots

  • 1 jalapeƱo, chopped

  • 1/2 cup coriander, chopped

  • 1 large avocado, diced

Instructions

    For the dressing:

    1. In a small bowl, add vegan mayonnaise, lemon juice, salt, and pepper to taste.

    In a large bowl, add the cabbage, carrots, jalapeƱos, and cilantro.

    1. Mix everything together.
    2. Pour the dressing over the salad and stir to evenly mix the ingredients.
    3. Then add the avocado and mix the salad again.
    4. Season with salt and pepper to taste.
    5. You can serve it right away, but it tastes better after being refrigerated for at least 1 hour.

    Did you make this recipe?

    Leave a comment on the blog or share a photo on Instagram

    XO Jeni

    Mexican avocado

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