Cabbage Salad With Jalapeño-Lime Dressing

Published Dec. 24, 2025

Time Estimates

• Total Time: 45 minutes (includes preparation, salting, and marinating)

• Prep Time: 15 minutes (active prep work)

• Marinating Time: 20–30 minutes (resting for flavor development and texture)

Ingredients

• 1 medium green cabbage (about 1.5 lbs), cored and cut into ¼-inch-thick slices (approximately 6 cups)

• 2 teaspoons kosher salt (e.g., Diamond Crystal; adjust to taste)

• Freshly ground black pepper, to taste

• 1 tablespoon finely chopped jalapeño (seeded for milder heat; adjust to preference)

• 3 tablespoons fresh lime juice (from 1½ large limes)

• 3 tablespoons high-smoke-point oil (olive oil or avocado oil)

• 1 cup thinly sliced red radishes (from about 8 radishes)

• 1 large ripe avocado, cut into ½-inch slices

• ¼ cup roughly chopped fresh cilantro

Preparation

Step 1: Macerate the Cabbage

Place the sliced cabbage in a large colander set over a bowl. Sprinkle with 2 teaspoons kosher salt and toss thoroughly to coat every slice. This salting process (maceration) draws out excess moisture, reduces the cabbage’s raw bitterness, and softens its texture over time. Let the cabbage sit at room temperature for 10–15 minutes, allowing it to release liquid (brine) and begin wilting slightly. After maceration, discard the collected brine and pat the cabbage dry with paper towels to remove residual moisture.

Step 2: Marinate with Dressing

Transfer the drained cabbage to a large serving bowl. Add freshly ground black pepper, chopped jalapeño, lime juice, and oil. Toss gently to combine, ensuring the dressing coats the cabbage evenly. Let the mixture rest for 10–30 minutes (longer resting enhances flavor integration) to allow the lime and oil to penetrate the cabbage, balancing its acidity and saltiness.

Step 3: Add Fresh Components

When ready to serve, add the thinly sliced red radishes to the bowl. Taste and adjust salt if necessary (the initial salting may have already seasoned the salad, so a light pinch of additional salt can enhance brightness). Toss gently to incorporate the radishes.

Step 4: Finish with Avocado and Cilantro

Arrange the ripe avocado slices atop the salad, distributing them evenly for visual appeal and flavor balance. Finally, sprinkle the roughly chopped cilantro over the avocado to add a fresh, herbaceous aroma and color contrast. Serve immediately.

User Reviews

Review 1

"This salad is excellent. I paired it with the chipotle-honey chicken recipe (also in the NYT Cooking app) and served it for a friend’s birthday. Easy as can be, and an absolute hit. It’s refreshing, acidic, and the maceration gives the cabbage a less raw texture that adds to the experience."

Review 2

"Excellent salad, nice break after all the rich holiday food. I served it mixed with Nisha Vora’s Super Savory Grated Tofu, and the combination was fantastic. It would also make a good taco filling."

Review 3

"I added thinly sliced mini cucumber and thin-sliced green onions to the salad. I also added agave to the dressing to cut the acid, then blended the jalapeño and cilantro into the dressing. The result was amazing—more of a slaw-like consistency."

Review 4

"Anyone else think it odd that the picture depicts a slaw, while the salad as written has you presenting the cabbage like kimchi, resulting in a somewhat wilted, wet-ish salad? Next time, I’ll just prep like a regular slaw. Salting the cabbage does nothing for this salad!"

Review 5

"This is absolutely delicious!! I confess I was so eager to try it that I subbed jarred jalapeños and frozen cilantro for fresh, but the flavor was excellent anyway. Next time, I promise to make it the 'right' way. I did use a bit of red cabbage for color. I’ll note not to prepare the cabbage too far in advance, as it softens too much if left sitting. This will be on regular rotation at our house!!"

Private Notes

Use with fish in fish tacos for a zesty, refreshing complement.