Caribbean-inspired salad with cabbage, orange, avocado and coconut

In the Caribbean, many farmers now grow delicious, drought-resistant cabbage that appears on tables far more often than delicate lettuce. I created this salad to bring together some of my favourite tropical flavours, including curry, oranges, avocados and coconut. It gets an enthusiastic response every time I serve it, thanks to its cheerful good looks and bright taste.

Citrus and curry give this salad a lively tang; the coconut topping makes it unforgettable.

Citrus and curry give this salad a lively tang; the coconut topping makes it unforgettable.


For vinaigrette

3 tablespoons fresh lime juice
1 tablespoon fresh orange juice
1 tablespoon rice vinegar
1 tablespoon Dijon mustard
1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
2 teaspoons maple syrup (or to taste)

For salad

½ cup unsweetened shredded coconut
3 navel oranges
6 cups thinly sliced Napa or Savoy cabbage
4 cups baby spinach leaves
1 red bell pepper, in thin strips
1 carrot, shredded
2 medium-ripe avocados


  • Make the vinaigrette by whisking together lime and orange juices, vinegar, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until thickened and emulsified.
  • Add maple syrup to taste and set aside until ready to assemble salad.
  • Carefully toast coconut in a frying pan over medium-low heat, stirring often, until it is light brown and fragrant. Remove coconut from pan immediately so it will stop browning and set aside.
  • With a sharp knife, remove peel and white pith from oranges. Cut into quarters and cut the sections crosswise into 1/4-inch-thick slices.
  • Put cabbage, spinach, cabbage, red pepper and carrots in a large bowl and toss with about 1/3 cup of the vinaigrette.
  • Halve, pit, and peel avocados, then cut diagonally into 1/4-inch-thick slices. Add to the salad and toss very gently.
  • You can plate individual salads and top each with the toasted coconut, or pass the salad, coconut and extra dressing separately at the table.

Serves 8 – 10.

About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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6 Responses to Caribbean-inspired salad with cabbage, orange, avocado and coconut

  1. This just looks delicious, I love it!! Can’t wait to try this one! 🙂

  2. Liz says:

    I love salads, I have marked this one for trial. Thanks for stopping by and have a pleasant week!

  3. Liz says:

    I am back to say thank you for liking my post. I do appreciate. Will let you know when I try this one! Thanks!

  4. Pingback: Cabbage: a recipe roundup | Constantly Cooking

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