Winter is coming, and with it: Red cabbage! In my native Germany, this is a decidedly wintry vegetable. Most people eat red cabbage as a delicious side for Sunday or holiday dinners, simmered for at least an hour with spices, vinegar and apple. Yet eating it raw is just as great – if totally different. Instead of the hearty warmth, this red cabbage salad with grapefruit and avocado serves you a plate full of crispy freshness. In Europe, grapefruits are a winter fruit, so pairing it with red cabbage makes the a ton of sense for creating the perfect healthy winter salad. Are you up for some crunch?
This salad can be a fully satisfying meal: Cashew nuts, avocado and the tahini dressing add enough healthy fats to keep you happy for a few hours. Or do you prefer it as a side, accompanying a lean main, such as barbecued fish, garlicky fried shrimp or roast chicken? Or maybe – as, again, winter is upon us – together with a cup cup of steamy hot broth? Whatever you choose, this salad adds color to a grey winter day!
Lower carb option
For diets stricter on the carb load, replace cashew nuts with lower-carb pecans and reduce the amount of onion. Even without red onion, this salad is totally delicious! Grapefruits also contain a little bit of natural sugar, but much less than oranges – while still carrying the full load of vitamins and antioxidants so typical for citrus fruits!
Great salad to prep for the next day
If you would like to prepare extra and keep some of the salad for the next day, separate the prep portions before adding the avocado and cashew nuts. Enter avo and nuts only to the portion you’d like to eat immediately. If you plan to take the second portion to work the next day, cut and carefully mix in the avocado the next morning and take the nuts in a separate container to keep them crisp.
As a full meal, red cabbage salad with grapefruit and avocado comfortably satisfies two people. Serve some low carb bread alongside, such as seedy crispbreads. As entree or side, this recipe is enough for 4 or more people.
Healthy, crunchy and a burst of color: Red Cabbage salad with avocado, green salad, cucumber, grapefruit and cashew nuts, laced with a fine tahini dressing!
Serves 2 for a generous full meal or more as a side
For the salad:
2 cups red cabbage, shredded
1 cup green lettuce leaves, cut in stripes
1/2 cup cucumber, diced
1/2 cup red onion, sliced
1/4 cup roasted unsalted cashew nuts
1 tbsp coconut oil
1 tbsp roasted sesame seeds
Pinch of chili powder (optional)
For the Tahini dressing:
3 tbsp Tahini
2 tbsp lime or lemon juice
1 tbsp soy sauce
1 tsp grated ginger (or a pinch of ginger powder)
1 tsp sesame oil
1 tsp coconut sugar or low carb sweetener
1/2 tsp sea salt
- Heat a pan and pour in the coconut oil. Saute the onion slices until they start to brown and caramelize. The longer you go on, the sweeter and darker they become. Take them out whenever you feel they’re just right and and set them aside to cool a bit.
- Now prepare your dressing: Mix Tahini with all other ingredients. Add water if too dry or sticky in order to achieve the right smooth texture.
- Open the grapefruit and carefully take out the flesh, separating it from the skins. Slice the avocado. Mix cabbage, salad, cucumber, grapefruit, sauteed onion and half of the avocado in a large flat bowl.
- Sprinkle 1/3 cup of the tahini dressing over the salad, place the remaining avocado slices on top, and sprinkle cashew nuts across the salad. If you like, spice it up with a little bit of chili powder.
You can keep the remaining tahini dressing in a sealed container in the fridge for several days.
The two servings as a full meal are generous! This salad is really satisfying and will keep you going for quite some time.
- Category: salads
- Method: chop and mix
- Cuisine: European
- Serving Size: 2
- Calories: 564
- Fat: 42.6g
- Carbohydrates: 30.7g net carbs
- Protein: 13.4g