Cabbage Salad With Jalapeño-Lime Dressing

By David Tanis

Published Dec. 24, 2025

Cabbage Salad With Jalapeño-Lime Dressing
David Malosh for The New York Times. Food Stylist: Rebecca Jurkevich.
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
5(165)
Comments
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Refreshing and slawlike, this salad makes a versatile side dish for any gathering, especially one where a rich dish is the star. It’s dressed with lime juice and jalapeño and left to sit, to infuse and soften the cabbage, then topped with sliced radishes and avocado, an ever-welcome and bright note.

Featured in: Warming Black-Eyed Peas to Welcome New Year’s Fortunes

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Ingredients

Yield:6 to 8 servings
  • 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
Ingredient Substitution Guide
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

  1. 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.

  2. 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.

  3. Step 3

    To serve, add radishes and a pinch of salt to taste, and toss well.

  4. Step 4

    Top with avocado slices, then sprinkle with cilantro.

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Ratings

5 out of 5
165 user ratings
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Comments

Greg of Marin county

Use with fish in fish tacos

Mun Bun

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.

Mo

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.

Gavo

100% awesome. In the rotation!

Christine

I added thinly sliced mini cucumber and thin sliced green onions to the salad. I also added agave to the dressing to cut the acid. lastly i added the jalapeno and cilantro to the dressing and blended it. amazing. Created more of a slaw like consistency.

MRo

Anyone else think it odd that the picture depicts a slaw, while the salad as written has you presenting the cabbage like kimchi, resulting in a somewhat wilted, wet-ish salad? Next time, I'll just prep like a regular slaw. Salting the cabbage does nothing for this salad!

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