Cabbage Salad with Mustard-Lime Dressing

Prep: 20 minutes


By Cathy Fisher
This salad always gets rave reviews in my classes. The beans and thinly sliced cabbage create a hearty salad, and the dressing is simple yet flavorful.


  • Salad:
  • 4 cups cabbage, thinly sliced
  • 2 medium carrots, grated
  • 15 ounce can cooked garbanzo beans, drained and rinsed
  • 1 medium red bell pepper, seeded and chopped
  • 1 medium cucumber, peeled and sliced
  • 2 stalks celery, chopped
  • 3 green onions, thinly sliced
  • 1/4 cup fresh basil, finely chopped
  • 1 avocado, chopped (optional)
  • Dressing:
  • 1/4 cup lime juice (2 to 3 limes)
  • 2 tbsp mustard (I like Dijon or stoneground)
  • 1 medium garlic clove, minced


Add all salad ingredients-cabbage, carrots, beans, bell pepper, cucumber, celery, green onions, basil, and avocado (if using)-to a large bowl.

Blend the dressing ingredients in a blender. Stir the dressing into the bowl of salad ingredients.

Notes: Substitute 1 cup of green cabbage with 1 cup of red cabbage to create an even more colorful salad.