Mexican Inspired Cabbage Salad

Mexican Inspired Cabbage Salad

I had some leftover slaw from my vegetarian tacos (if you haven’t tried those, they are a must), and thought it would make a fantastic salad – and it did! The creamy-tangy dressing combined with the rich avocado, crunchy cabbage and pumpkin seeds was a hit in our house. Make it vegan by using vegan sour cream and mayo. Enjoy!


2 cups shredded cabbage 1⁄4 cup cilantro, finely chopped
1 tablespoon green onion, finely chopped
1⁄4 cup sour cream
1⁄4 cup mayonnaise
3 tablespoons fresh lime juice
1⁄8 teaspoon cumin powder
Dash of garlic powder
Dash of cayenne pepper
Dash of paprika
Salt and black pepper to taste
1 Roma tomato, finely chopped
1 avocado, cut into small pieces
Handful of roasted and salted pepitas/pumpkin seeds (I got mine at Trader Joe’s)


  1. Toss cabbage, cilantro, and green onion in a medium sized bowl, set aside.
  2. In a small bowl stir together sour cream, mayonnaise, lime juice, cumin, garlic, cayenne, paprika, salt and pepper until well combined.
  3. Add dressing by the spoonfuls folding and tossing until cabbage mixture is well coated (reserving leftover dressing for garnish) set aside.
  4. Top cabbage mixture with avocado, tomatoes, and pumpkin seeds.
  5. Add extra dressing if desired.
  6. Enjoy!

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂

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