Creamy Pico de Gallo with Cabbage

Name: Creamy Pico de Gallo with Cabbage
Prep time: 20 min
Total time: 20 min
Ingredients: 3 cups green cabbage (finely chopped (about 1/2 small head cabbage)); 6 roma tomatoes (small dice); 4 jalapeños (cored and finely diced); 1/2 white onion (fine dice); 1/2 bunch cilantro (finely chopped (~1/2 cup)); 1 avocado; 1 jalapeño (cored and de-seeded); 1/4 bunch cilantro (roughly chopped); 1/2 teaspoon cumin (optional); 1/2 teaspoon salt; juice of 2 limes; 1 tablespoon avocado oil (optional, for a smoother dressing); 1/3 cup water (plus more as necessary)

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Prep Time: 20 minutes

Total: 20 minutes

Servings: 8

Author : Caitlin Shoemaker

cabbage salad vegan salad recipes

Instructions

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Step 1

Salad Prep: Chop all of the produce into small pieces. Add the cabbage, tomatoes, jalapeños, onion, and cilantro to a large bowl.

Step 2

Make the Dressing: Scoop out the flesh of the avocado and add to a blender along with the jalapeño, cilantro, cumin, salt, lime juice, avocado oil (if using), and water. Blend on high for 30 to 45 seconds, until a very thick and smooth dressing forms. If the mixture is too thick for your blender to blend smoothly, add additional water in 2 tablespoon increments.

Step 3

Combine: Pour the dressing over the salad and mix everything together until evenly distributed.

Step 4

Serve & Store: Serve immediately, or place in the refrigerator for 15 minutes to let the salad chill and flavors to mingle before serving. Enjoy as a salad or as a dip with chips; store any leftovers in the refrigerator for up to 3 days.

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