Cabbage and avocado slaw

Cabbage Avocado Slaw

Cabbage is an unsung hero of the vegetable kingdom.  Use to make slaws and salads, Indian-inspired curries and fermented foods like sauerkraut and kimchi. Low in calories, cabbage is a good source of many vitamins and minerals, iron and calcium. Use this recipe as a template—add more or less onion, herbs, and season to taste. You could use poppy seeds, sesame seeds or even finely chopped nuts in place of the chia.
Course Salad, Side Dish
Cuisine American
Author Fran Costigan


  • 4 cups finely shredded green or purple cabbage or use or a mix
  • 2 tablespoons apple cider vinegar more to taste
  • 1/2 teaspoon sea salt more to taste
  • 1 teaspoon maple or agave syrup
  • 1 avocado pit removed, more for garnish if desired
  • 1 teaspoon celery seeds
  • A bunch of chives sliced or 1 - 2 green onions thinly sliced
  • 1/4 cup finely minced cilantro best flavor choice but I have only parsley so I’m using that.
  • 1 to 2 tablespoons chia seeds or poppy seeds or sesame seeds….


  1. In a medium bowl, combine the cabbage and vinegar.
  2. Massage the cabbage with your hands for a few minutes until it is a bit tenderized.
  3. Add the avocado in chunks, and massage another minute or two, until the avocado is creamed into the mix.
  4. Mix in the celery seeds, green onions, cilantro, and chia seeds.
  5. Taste and adjust flavors, add more salt, vinegar, and herbs to taste.