Ingredients
Scale
- 1 cup red cabbage, shredded
- 1 cup carrots, grated
- 1 cup yellow bell pepper, diced
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1 cup corn, fresh or canned
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Start by washing and prepping your vegetables for the salad.
- In a large bowl, layer your vegetables starting with red cabbage, followed by carrots, yellow bell peppers, and cucumbers.
- Add cherry tomatoes, corn, and top with avocado slices and fresh cilantro.
- In a separate bowl, whisk lime juice, olive oil, salt, and pepper. Drizzle over the salad and toss gently to combine.
- Transfer the salad to a serving bowl and enjoy it cold.
Notes
- Store leftovers in an airtight container in the refrigerator for 2-3 days.
- Add dressing just before serving to maintain the vegetables’ crunch.
- This salad pairs well with grilled meats or can be a light meal on its own.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 180 Kcal
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg