Finely chop cabbage and place in a large bowl.
Shred carrots and zucchini and add to bowl.
In a medium bowl, combine pitted and peeled avocado, juice of the orange, juice of the lemon, olive oil, apple cider vinegar, water, ginger powder, and 1/4 teaspoon sea salt.
Use an immersion blender and blend until smooth and creamy. (You can also use a regular blender!)
Add dressing to vegetable mixture and toss until evenly coated.
Refrigerate until ready to serve.