Crunchy Cabbage Salad with Mango and Avocado

Cabbage salads are one of my go-to sides when I want something fresh, crunchy, and easy to throw together. This crunchy cabbage salad with mango and avocado is one I make on repeat. It's packed with texture and flavor, from the crisp cabbage to the sweet, juicy mango and creamy avocado.

I love this recipe because it feels a little extra special, but it's still incredibly simple to make. The combination of fresh ingredients and a light, flavorful dressing makes it a cabbage salad recipe that goes with just about anything…grilled meats, tacos, sandwiches, or even as a light lunch on its own.

Over the years, I've made a lot of cabbage salads, and the key is keeping that perfect balance of crunch and flavor. This one nails it. It's colorful, refreshing, and always a hit when I serve it.

Why You'll Love This Crunchy Cabbage Salad

• Crisp, crunchy, and full of fresh flavor
• Easy to make in under 20 minutes
• Perfect for meal prep or make-ahead
• Great side dish for any meal
• Naturally gluten-free and dairy-free

Salad Ingredients (with Helpful Notes)

For the Salad:

• Cabbage– shredded green and purple (red) cabbage. You can use a sharp knife to shred the cabbage or use a food processor.
• Bell pepper– I use red, but orange or yellow would work too.
• Mango– pick a ripe mango that is juicy and sweet.
• Avocado– avocado makes every salad better!
• Green onion– sliced!
• Fresh herbs– fresh mint and Thai basil (or regular basil).
• Jalapeño– for a little heat.
• Nuts– chopped cashews or peanuts for a salty crunch.
• Sesame seeds– for garnish.

For the dressing:

• Lime juice– always use fresh lime juice
• Avocado oil or olive oil– either oil will work.
• Soy sauce– I recommend lite soy sauce. If you need the recipe to be gluten-free use Tamari or coconut aminos.
• Garlic– use grated garlic or finely minced
• Ginger– use fresh ginger and grate with a microplane.
• Sesame oil– a little goes a long way so be careful when measuring.

How to Make Cabbage Salad

• Start by thinly slicing the cabbage so it stays crisp but tender. Add it to a large bowl along with the mango, avocado, and fresh herbs.
• In a small bowl or jar, whisk together the dressing ingredients until smooth and well combined. Pour the dressing over the salad and toss gently until everything is evenly coated.
• Let the salad sit for 10–15 minutes before serving so the flavors can meld and the cabbage softens slightly while still staying crunchy.

How to Store

• After the salad is tossed in the dressing, it is best the day it is made.
• If you want to prep the salad in advance, you can make the dressing and keep it in a glass jar or container in the fridge for up to 1 week. Whisk before using.
• You can also chop the up the cabbage in advance. Store it in an airtight container or bag and keep in the fridge for up to 5 days.

Save This Recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Email *

SIGNUP Email SIGNUP

Save

Salads

Crunchy Cabbage Salad with Mango and Avocado

This crunchy cabbage salad with mango and avocado is fresh, colorful, and tossed in a light dressing. An easy, healthy side dish perfect for any meal.

4.37 from 19 votes

PrintSave RecipeReview

Prep Time 15 minutes mins

Total Time 15 minutes mins

Cuisine Asian

Servings 6

Ingredients

  

1x2x3x

For the Dressing:

• 2 tablespoons fresh lime juice
• 1 tablespoon avocado oil or olive oil
• 1 tablespoon soy sauce
• 1 clove garlic, minced
• 1/2 teaspoon grated fresh ginger
• 1/2 teaspoon sesame oil

For the Salad:

• 2 cups shredded purple cabbage
• 2 cups shredded green cabbage
• 1 red pepper, seeded and cut into thin strips
• 1 large mango, chopped
• 1 large avocado, chopped
• 1/4 cup chopped green onion
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh Thai basil or regular basil
• 1 tablespoon diced jalapeno
• 1/3 cup chopped cashews or peanuts
• Kosher salt and black pepper, to taste
• Sesame seeds, for garnish

Instructions

 

• In a small bowl, whisk together the lime juice, olive oil, soy sauce, garlic, ginger, and sesame oil. Set aside.
  
• In a large bowl, combine the shredded cabbage, red pepper, mango, avocado, green onion, mint, basil, and jalapeno.
  
• Add the dressing and toss with tongs until slaw is coated. Stir in the cashews or peanuts, if using. Season with salt and pepper, to taste. Garnish with sesame seeds and serve.
  

Nutrition

Calories: 164kcal, Carbohydrates: 16g, Protein: 4g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Sodium: 186mg, Potassium: 457mg, Fiber: 5g, Sugar: 8g, Vitamin A: 1512IU, Vitamin C: 70mg, Calcium: 44mg, Iron: 1mg

Keywords avocado, cabbage, mango

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

Variations

• Add chicken, shrimp, salmon, or steak.
• Toss in some tofu for a great plant based protein option.
• Add in extra veggies! Broccoli, carrots, snap peas, and cucumber are all good options.
• Stir in cilantro.
• Instead of cashews or peanuts, you can use almonds.

If you're looking for a simpler version, try my Sesame Cabbage Salad.

Serving Suggestions

You can serve the cabbage salad as a light lunch or dinner or as a side dish to any meal. Here are a few of our favorite dishes that pair nicely with the salad.

• Soy Ginger Chicken
• Steak Kabobs
• Grilled Salmon
• Lettuce Wraps
• Beef Stir Fry
• Turkey Burgers
• Teriyaki Chicken or Teriyaki Chicken Meatballs

More Salad Recipes

• Sesame Cabbage Salad
• Sesame Ginger Rice Salad
• Asian Quinoa Salad
• Sesame Ginger Carrot Salad
• Simple Kale Salad
• Cucumber Avocado Salad

Discover more fresh and delicious SALAD RECIPES!