Crunchy Cabbage & Black Bean Salad
September 22, 2026 · Recipe by EatingWell
Thin-sliced cabbage, black beans, radishes, and avocado in an orange–cumin vinaigrette — a high-fiber lunch from EatingWell, ready in about 20 minutes.
This is EatingWell’s Crunchy Cabbage & Black Bean Salad — cabbage and beans with radishes and avocado, dressed in orange and cumin. The vinaigrette takes the raw edge off the cabbage while it stays crunchy. For another cabbage salad, see Blistered Shishito Pepper and Mango Salad; for more radishes, try Radish, Carrot & Cilantro Salad.
CSA tips: A quarter head of green cabbage is about right; savoy or a mix of green and red works if that’s what’s in the box. Slice it thin. Soak the onion in cold water for a few minutes if you want less bite. Maple syrup can stand in for honey. Hold the avocado if you’re packing lunch, then add it at the table.
From EatingWell.
Crunchy Cabbage & Black Bean Salad
Green cabbage tossed in an orange–cumin vinaigrette, then mixed with black beans, radish matchsticks, red onion, cilantro, pepitas, and avocado. From EatingWell — rest the cabbage in the dressing about 10 minutes so it softens without going soggy.
Ingredients
- 6 tablespoons orange juice (from about 2 oranges)
- ¼ cup extra-virgin olive oil
- 1 teaspoon honey
- ¾ teaspoon ground cumin
- ¾ teaspoon salt
- 1 garlic clove, grated
- 6 cups thinly sliced green cabbage (about ¼ medium head)
- 1 (15-ounce) can no-salt-added black beans, rinsed
- 8 radishes, cut into matchsticks
- ⅓ cup thinly sliced red onion
- ¼ cup chopped fresh cilantro
- ¼ cup unsalted roasted pepitas
- 1 firm-ripe avocado, chopped
Method
- In a large bowl, whisk the orange juice, olive oil, honey, cumin, salt, and garlic.
- Add the cabbage and toss well. Let stand about 10 minutes so the citrus softens the cabbage without making it soggy.
- Stir in the black beans, radishes, onion, cilantro, and pepitas.
- Fold in the avocado gently. Serve right away, or refrigerate and add the avocado just before serving.
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