When I think of cabbage, I often wrinkle my nose as I remember the time back in my early twenties when I tried the “Cabbage Soup Diet.” Do you remember that one? You made up a big batch of cabbage soup, and for seven days your diet mostly consisted of eating bowl after bowl of the soup with hopes of losing several pounds. I could only tolerate a few bowls of the soup before I gave up on the diet.

For some time after trying that diet, I steered clear of cabbage. That is until my friend Jen introduced me to her delicious and healthy cabbage salad. Jen and I worked together for ten years, and her cabbage salad was always a hit at office potlucks.

Let me quickly share a few notes about this salad. You’ll want to make up the dressing at least of couple of hours in advance so the flavors can meld together. The dressing includes Vege-Sal Magic’s Spike Gourmet Natural Seasoning, which I found at my local Kroger grocery store in the spices section.

You also have the option of making the salad with a head of green or red cabbage, or a combination of both, which is what I prefer because it adds color and variety to salad. Add some tomatoes, green onions, avocados, and crumbled feta cheese (if you desire).  Top with the special balsamic dressing, and you’ll have a salad that will WOW your family and friends! 

Avocado Tomato Cabbage Salad with Balsamic Vinaigrette

• ¾ cup balsamic vinegar
• ¾ cup extra virgin olive oil
• Spike’s Vege-Sal Magic Gourmet Natural Seasoning (~see note below on how to make this recipe gluten-free~)
• 1 head of green or red cabbage, cored and shredded*
• 18-20 grape or cherry tomatoes, halved
• 1 avocado, seeded, peeled, and chopped into 1/2 inch chunks
• 1 bunch of green onions, white parts thinly sliced
• 4 oz crumbled feta cheese (optional)

*If desired, you can used ½ head of green cabbage and ½ head of red cabbage.

Directions:

(1) Pour balsamic vinegar into a medium-sized bowl. Slowly add olive oil to vinegar, whisking constantly. To season the vinaigrette, add 1 teaspoon of Vege-Sal Magic Spike seasoning for starters and mix well. Taste test the  vinaigrette, and if needed, add small amounts of seasoning at a time until vinaigrette is seasoned to your liking.

(2) In a large bowl, add cabbage, tomatoes, avocado, green onions, and feta cheese (if using). Drizzle with desired amount of balsamic vinaigrette. (You may not use the entire recipe of vinaigrette, but you can save what’s left over for either another cabbage salad or for other green salads). Makes 6 to 8 servings.