TOTAL TIME: Prep: 20 min. + chilling
MAKES: 6 servings


  • 1 small head cabbage, shredded
  • 2 celery ribs, chopped
  • 2 green onions, thinly sliced
  • 1 medium tomato, seeded and chopped
  • 1/3 cup mayonnaise
  • 3 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon white wine vinegar
  • 1 teaspoon celery seed
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 1 medium ripe avocado, peeled and diced

Nutritional Facts

2/3 cup: 206 calories, 15g fat (2g saturated fat), 4mg cholesterol, 170mg sodium, 17g carbohydrate (11g sugars, 5g fiber), 3g protein.


  1. In a large bowl, combine the cabbage, celery, onions and tomato. In a small bowl, combine the mayonnaise, sugar, lemon juice, vinegar, celery seed, seasoned salt and pepper. Pour over cabbage mixture and toss to coat.
  2. Cover and refrigerate for at least 30 minutes. Add avocado just before serving; toss gently to combine. Yield: 6 servings.
Originally published as Festive Cabbage Salad in Country June/July 2007, p49

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