Savoy Cabbage, Blood Orange, and Avocado Salad Recipe | PBS Food

Savoy Cabbage, Blood Orange, and Avocado Salad

Savoy Cabbage Salad with Avocado and Blood Oranges

This Savoy Cabbage Salad recipe is healthy and colorful. (Recipe Credit: Aube Giroux of Kitchen Vignettes)


Yield: 8-10 servings


  • 1/2 head medium-large savoy cabbage (about 4 cups sliced)
  • 1/4 head small red cabbage (about 1 cup sliced)
  • 1 firm but ripe avocado, cubed
  • 1 blood orange, peeled and finely chopped
  • 1/2 cup cilantro leaves
  • 1/4 cup of dry currants (or raisins)
  • For the Dressing:
  • 1/4 cup olive oil
  • 2 tsp dijon mustard
  • 1 Tbsp lemon juice
  • 1 Tbsp honey
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • For the Optional Add-Ons:
  • Grated carrots, crumbled goat cheese, toasted nuts or sunflower seeds


  1. Slice the cabbages as finely as you can. Add all the ingredients and toss together, gently so as not to squash the avocado pieces.
  2. Place all the dressing ingredients in a small lidded jar and shake vigorously. Pour over salad and toss.
  3. Taste and adjust salt and pepper, as needed. Sometimes, I like to splash a dash of apple cider vinegar at this stage if the salad needs a bit more oomph. Serve.
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