Kiwi Cabbage Salad

Upon coming across this article in a recent issue of Bon Appetit , I decided to bring home a kiwi from the store. Sure, I’d had them before, but really only overly tart versions in breakfast buffets and fruit salads at diners. But when I read you had to let them sit for a little to sweet up a bit, that’s exactly what I did.

This salad is just what I needed to get me through a chilly day in Portland: color, flavor, and healthful ingredients.

Do you ever eat kiwi? If so, how do you eat them?


1 cup of red cabbage, sliced thinly

1/4 of an avocado, diced

1 handful of parsley, chopped

1 kiwi, removed from skin and cut into small pieces


1 tablespoon of canola or other neutral oil

2 teaspoons of white wine vinegar

1 heaping teaspoon of honey


Place all elements of the salad in a small/medium bowl and set aside. Mix dressing ingredients with a fork in a glass, making sure not to add too much vinegar (it might overpower the natural tart of the kiwi). Toss the salad with the dressing, using tongs for even coverage. Season with salt and pepper if you wish. Serves 1.


4 thoughts on “Kiwi Cabbage Salad

  1. I like to peel them and chop them up, or just cut them in half and eat each half with a spoon. I’ve never had them in a salad like that before. Sounds good! They have twice as much vitamin C as an orange. 🙂

  2. Quarter peeled Kiwi, wrap in proscuitto, drizzle bit of olive oil & some cracked pepper.

    Love your site…can’t wait to try crispy kale. Your prose imparts right balance of taste and technique.

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