Creamy Avocado Cabbage Salad with Sesame Dressing: A Fresh, Nutty Delight

Serving: This salad is a great side dish for grilled meats, tofu, or fish. It also works well as a light lunch or served alongside rice or quinoa.
Storage: The salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 1 day. The avocado may brown slightly over time, but the dressing will help keep it fresh.
Variants
Add Protein: To turn this salad into a more filling meal, top with grilled chicken, shrimp, or tofu.
Spicy Version: Add a dash of chili flakes, sriracha, or fresh chopped jalapeños to the dressing for an added kick.
Crunchy Veggies: For more texture, add shredded carrots, cucumber, or bell peppers to the salad.
FAQ
Q: Can I make the salad ahead of time?
A: It’s best to assemble the salad just before serving to keep the avocado from browning. However, you can prep the cabbage and dressing separately, and combine them when ready to serve.

Q: Can I substitute the sesame oil?
A: If you don’t have sesame oil, you can use olive oil or avocado oil, though the flavor will be slightly different. Sesame oil adds a distinct nutty flavor that enhances the overall dish.

Q: How can I make this salad vegan?
A: This salad is already vegan-friendly as long as you use maple syrup instead of honey. Just ensure your soy sauce is gluten-free (if needed) or use tamari for a gluten-free option.