This Creamy Southwestern Chopped Cabbage Salad is creamy, crunchy, and flavorful. The dressing, made with cilantro, lime juice, and avocado, goes perfectly with all the fresh veggies. Enjoy it as a side salad, light lunch, or a dip for tortilla chips.
You all have loved my chopped salad recipes lately, so here’s another one for you! This Creamy Southwestern Chopped Cabbage Salad is packed with crunchy fresh veggies and black beans and tossed with a flavorful, creamy cilantro-lime avocado dressing.
It’s perfect for all your summer potluck needs but also hearty enough for a delicious lunch. I even like to use this salad as a coleslaw or topping for tacos.
Creamy Southwestern Chopped Cabbage Salad Ingredients
- Cabbage – Green cabbage is the base of this chopped salad. I’ve loved using cabbage in salads lately because it’s crunchy and hearty, so it holds up well to dressing and has a fairly mild taste with just a bit of a bite. If you don’t like cabbage, you can use your favorite lettuce green.
- Bell Peppers – I used green and red bell peppers in this salad. Bell peppers are great for chopped salads because they’re crunchy and fit well to dressing. You can use any color you like.
- Corn – I used a can of corn, but fresh corn from the cob or charred corn are great, too!
- Black Beans – I went back and forth between using black beans or chickpeas for this salad. I went with black beans because they go so well with all the other flavors. Any kind of beans will work!
- Jalapeno – I added some diced fresh jalapeño to my salad. You can leave it out if you don’t want the extra spice. Pickled jalapeno is great and a little milder in flavor.
- Red Onion – Any onion will work for this salad; you can even use chopped green onion for a milder flavor. I love red onion in salads.
- Cucumber – I love adding cucumber to salads because it adds a refreshing flavor that goes nicely with the cabbage. Cucumber doesn’t necessarily go with a Southwestern-themed salad, but it was a delicious addition.
- Sunflower Seeds – I like adding a bit of extra crunch to my salads, and sunflower seeds are perfect. I like to use the roasted salted sunflower seeds. Any kind of roasted nut or seed will work. Pepitas are great!
- Creamy Dressing – The dressing is key for this creamy salad. It’s made using olive oil, lime juice, red wine vinegar, cilantro, garlic, avocado, and salt and pepper. It’s so creamy and flavorful.
Why Your Body Will Love This Salad
- Magical Cabbage – Or were beans the magical fruit? Like beans, cabbage is full of fiber, aiding digestion and regular bowel movements and helping us feel full longer (contributing to weight loss). It’s also known to prevent cancer (thank you, sulforaphane), boost the immune system (vitamins C and K), reduce the risk of heart disease (thanks to anthocyanins), and boost brain and bone health.
- Phytochemicals – Phytochemicals are found in plants and are particularly potent in colorful fruits and veggies. They help prevent cancer, Alzheimer’s, and diabetes, reduce inflammation, support the heart and immune system, and regulate hormones.
- Fiber – If you read this blog often, I love beans for many reasons, including their fiber content. The fiber in black beans helps digestion (including passing healthy bowel movements) and blood sugar regulation. It binds to toxins and carries them out of our system. Fiber also helps us feel full for longer, contributing to weight management.
How To Make The Best Chopped Cabbage Salad
- Start by making your dressing. Add all dressing ingredients to a blender and turn on. Once everything is completely blended, taste it and season with more salt and pepper. You may also want to add a Tablespoon or two of water to thin out your dressing. I slowly poured in some water until the dressing had my desired consistency.
- Chop your cabbage into small, bite-size pieces. Having all the ingredients in a chopped salad about the same size is great, so you can chop your cabbage pretty small. Add cabbage to a large bowl.
- Next, add peppers, onion, jalapeno, corn, black beans, and cucumber. Pour dressing over the top of the salad and mix everything together really well. At this point, I like adding sunflower seeds and a small handful of extra cilantro and giving another quick mix. Season with extra salt, if needed, and enjoy!
Southwestern Chopped Salad Recipe Frequently Asked Questions
- Is this recipe vegan? Yes!
- Is this chopped salad gluten-free? Yes!
- How long do leftovers last in the refrigerator? The dressing has avocado, which is notorious for not staying good for very long. But I think enough acid (lime and vinegar) will keep this fully dressed salad fresh for at least a couple of days when stored in an airtight container in the refrigerator.
- Can I make this salad ahead of time? Yes, it can be made ahead of time, but I would suggest not adding the dressing until ready to serve.
- Can I use lettuce instead of cabbage? I love cabbage for this salad because the cabbage is hearty and really stands up to the dressing well. You can use lettuce instead, but it may not last quite as long before it gets soggy.
Have a question I didn’t answer? Ask me in the comment section below, and I will reply ASAP.
Looking For More Delicious Chopped Salad Recipes?
Chickpea Salad with Cucumber and Cabbage
Mediterranean Chopped Salad Pitas
Chopped Kale Power Salad with Lemon Tahini
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Creamy Southwestern Chopped Cabbage Salad
- Total Time: 25 minutes
- Yield: 10 1x
- Diet: Vegan
Description
This Creamy Southwestern Chopped Cabbage Salad is creamy, crunchy and so flavorful! The dressing is made with lots of cilantro, lime juice and avocado and goes perfectly with all the fresh veggies. Enjoy as a side salad, light lunch or a dip for tortilla chips!
Ingredients
Scale
- 1 small head of green cabbage, about 6–8 cups once chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 red onion, chopped
- 1/4 cup small diced jalapeno, or more if desire
- 1 cup diced cucumber, I like to scoop out the middle a little bit, just to prevent the soggy parts from getting into the salad.
- 1 (15.25 oz) can corn, drained well
- 1 (15 oz) can black beans, rinsed and drained
- 1/3 cup toasted sunflower seeds, or more if desired
- Small handful chopped fresh cilantro
Creamy Cilantro Lime Avocado Dressing
- 1/2 cup extra virgin olive oil
- 1 small avocado, or 1/2 a large avocado
- 3–4 cloves garlic, peeled
- 1/4 cup fresh lime juice
- 1/4 cup red wine vinegar
- 1 small bunch fresh cilantro
- 1/4 teaspoon ground cumin
- Salt and pepper, to taste
- Water, to thin out dressing, I used about 2 tablespoons
Instructions
- Start by making your dressing. Add all dressing ingredients to a blender and turn on. Once everything is completely blended, give it a taste and season with more salt and pepper, if needed. You may also want to add in a tablespoon or two of water to thin out your dressing a bit. I just slowly poured in some water until the dressing had my desired consistency.
- Chop your cabbage into small, bite size pieces. It’s great to have all the ingredients in a chopped salad about the same size, so you can chop your cabbage pretty small. Add cabbage to a large bowl.
- Next, add in your peppers, onion, jalapeno, corn, black beans and cucumber. Pour dressing over the top of the salad and mix everything together really well. At this point, I like to add in the sunflower seeds and a small handful of extra cilantro and give another quick mix. Season with extra salt, if needed and enjoy!
Notes
Servings will vary depending on how the salad is enjoyed. If taking to a potluck, there will be more servings than if using this salad for lunch.
- Prep Time: 25 mins
- Cook Time: 0 mins
- Category: Salad, Vegan
- Method: No cook, Blender
- Cuisine: Southwestern Inspired
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