Cabbage Salad With Jalapeño-Lime Dressing
Published Dec. 23, 2025
- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1small head green cabbage, cut into ¼-inch slices (about 6 cups)
- 2teaspoons kosher salt (such as Diamond Crystal), plus more to taste
- Black pepper, to taste
- 1tablespoon finely chopped jalapeños, more or less to taste
- 3tablespoons lime juice (from 1½ large limes)
- 3tablespoons olive oil or avocado oil
- 1cup thinly sliced red radishes (from about 8 radishes)
- 1large ripe avocado, cut into ½-inch slices
- ¼ cup roughly chopped cilantro
Nutritional analysis per serving (8 servings)
123 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 2 grams protein; 343 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put cabbage in a large colander over a bowl, season with salt and toss well to coat. Let cabbage sit and soften a bit, 10 to 15 minutes. Discard any drained liquid and blot cabbage dry.
- Step 2
Transfer to a serving bowl. Add pepper, jalapeño, lime juice and oil, and toss again. Leave for 10 minutes or longer, if desired.
- Step 3
To serve, add radishes and a pinch of salt to taste, and toss well.
- Step 4
Top with avocado slices, then sprinkle with cilantro.
Private Notes
Comments
Use with fish in fish tacos
This salad is excellent. I paired it with the chipotle-honey chicken recipe that's also in the NYT Cooking app and served it for a friend's birthday. Easy as can be, and an absolute hit. It's refreshing,.acidic, and the maceration gives the cabbage a less raw texture that adds to the experience.
Excellent salad, nice break after all the rich holiday food. I served it mixed with Nisha Vora’s Super Savory Grated Tofu, and the combination was fantastic. It would also make a good taco filling.
I liked this salad but wish it had a little more creaminess. It kind of just felt like a big crunchy salad. I modified it with using romaine and some cabbage. I only had 1.5 avocados and I would’ve put in an extra one. Also more dressing! I ended up adding more olive oil and juice from half a lemon. Tasty overall!
How far ahead can this be made?
This was my first time making a cabbage salad and have two requests for the authors: 1) specify how much salt to use, and/or give instructions on whether/how to rinse it off. 2) Cutting a cabbage into "slices" is not helpful for the end result. Should say something like 'cut into ribbons.' I was trying to figure out how to toss AND keep the slices intact, when that's totally unnecessary as it turns out.