Equipment
* optional
Ingredients
Vegetables
- 300 g green cabbage, finely shredded
- 1 avocado, diced
Lemon Dressing
- 1 lemon, juiced
- 15 ml extra virgin olive oil, room temperature
- 2 g kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 115 kcal
- Protein
- 2 g
- Carbohydrates
- 9 g
- Fat
- 9 g
- Fiber
- 5 g
- Sugar
- 3 g
- Sodium
- 210 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 325 mg
- Calcium
- 38 mg
- Iron
- 0.7 mg
- Magnesium
- 21 mg
- Phosphorus
- 41 mg
- Zinc
- 0.4 mg
- Vitamin A
- 6 mcg
- Vitamin C
- 37 mg
- Vitamin E
- 1.4 mg
- Vitamin K
- 67 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.08 mg
- Riboflavin
- 0.08 mg
- Niacin
- 0.8 mg
- Folate
- 64 mcg
- Water
- 107 g
Sources: USDA FoodData Central
Method
Remove the outer leaves and core of the cabbage. Finely shred the cabbage using a sharp chef knife on a cutting board, then place it in a large mixing bowl.
Halve and pit the avocado. Dice the flesh into medium pieces and set aside.
In a small mixing bowl, combine the fresh lemon juice, extra virgin olive oil, and kosher salt. Whisk vigorously until the salt dissolves and the mixture lightly emulsifies.
Pour the lemon dressing over the shredded cabbage. Mix thoroughly to coat the cabbage evenly, then let it rest for 5 minutes to slightly soften the leaves.
Gently fold the diced avocado into the dressed cabbage, being careful not to mash the pieces. Serve immediately for the best texture.
Chef's Notes
- Massaging the cabbage lightly with your hands after adding the dressing will help break down its tough cellular structure, resulting in a more tender and flavorful slaw.
- For the best avocado texture, choose one that yields slightly to gentle pressure but is not overly soft. Hass avocados are ideal for their high fat content and creaminess.
- If preparing ahead of time, keep the shredded cabbage and the dressing separate in the refrigerator. Toss them together and dice the avocado right before serving to maintain maximum freshness and optimal texture.
Storage
Refrigerator: 1 day — Avocado will oxidize over time; best eaten fresh on the day it is made.
Troubleshooting
Avocado turns brown rapidly
Cause: Prolonged exposure to oxygen without sufficient acid coating
Fix: Cannot be fixed once oxidized, but browning is purely cosmetic and safe to eat
Prevention: Ensure the avocado is fully coated in the lemon dressing immediately after dicing
Cabbage releases too much water and dilutes the dressing
Cause: Cabbage was washed but not dried thoroughly before shredding
Fix: Drain the excess liquid from the bottom of the bowl and add a pinch of salt to rebalance the flavor
Prevention: Spin the cabbage leaves in a salad spinner or pat completely dry with paper towels before cutting
Cultural Context
Cabbage slaws, often known as curtido or ensalada de repollo, are a ubiquitous side dish across Latin American cuisines. They provide a bright, acidic crunch that perfectly cuts through the richness of traditional fried foods and slow-cooked meats. By incorporating avocado, this modern minimalist variation honors the region's agricultural staples while adding a luxurious, creamy texture that elevates a simple peasant dish to a refined salad.
