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If you’re craving a salad that’s bursting with fresh colors, vibrant flavors, and a wonderful balance of tangy and creamy, you’re going to adore this Cabbage and Bell Pepper Salad with Dill and Lemon Dressing Recipe. It’s that perfect dish you can whip up in no time which brings together crunchy cabbage, sweet bell peppers, and fresh herbs all harmonized by a zesty lemon and dill dressing that dances on your taste buds. Whether you’re looking for a light lunch, a vibrant side, or something refreshing to enjoy on a sunny day, this recipe hits all the right notes with ease and charm.
Ingredients You’ll Need
This salad comes together from simple, everyday ingredients that work beautifully to create layers of flavor and texture. Each element is carefully chosen to contribute crunch, brightness, creaminess, or that fresh herbal lift which makes this dish unforgettable.
- 1/2 large or 1 small cabbage: Provides a crisp, slightly sweet base with plenty of volume for the salad.
- 1 yellow or orange or red bell pepper (or 5-6 mini peppers): Adds vibrant color and a sweet, juicy crunch that contrasts perfectly with the cabbage.
- 1 small head of broccoli: Adds a hearty texture and earthy notes, plus a pop of green to the mix.
- 1/2 cup chopped green onion: Brings a mild onion bite and freshness to brighten each forkful.
- Juice of 1 small lemon: The star of the dressing, lending sunny acidity that lifts all the flavors.
- 3 Tbsp sunflower oil: The ideal oil to keep the dressing smooth and light, with a neutral flavor that enhances without overpowering.
- 1 Tbsp mayo: Adds creaminess and helps the dressing cling deliciously to every veggie piece.
- 1 Tbsp sour cream: Introduces a gentle tang and softness to balance the lemon’s brightness.
- 1 tsp sugar: Just a touch to mellow out the acidity and round out the dressing’s flavor.
- 1/2 tsp garlic powder (or 1 tsp garlic salt): Provides a warm garlicky undertone for depth and savoriness.
- 1/2 tsp salt: Essential for seasoning and enhancing all the fresh ingredients.
- 2 heaping Tbsp dill (fresh or frozen): The herb that gives this salad its charming, aromatic lift and distinctive personality.
- 2 heaping Tbsp chopped fresh parsley (optional): Adds additional green freshness and subtle herbaceous complexity.
How to Make Cabbage and Bell Pepper Salad with Dill and Lemon Dressing Recipe
Step 1: Whisking Up the Dressing
Start by creating your dressing, the magic behind this salad’s flavor harmony. In a small bowl, combine the fresh lemon juice, sunflower oil, mayo, sour cream, sugar, garlic powder, salt, and generous amounts of chopped dill and parsley. Give it a good whisk until everything emulsifies into a creamy, fragrant concoction. Pop this dressing into the fridge to chill while you prepare the veggies, which allows the flavors to meld beautifully.
Step 2: Preparing the Cabbage
Rinse your cabbage thoroughly and utilize a sharp knife or mandoline to slice it very thinly. This thin slicing is crucial as it transforms the cabbage into tender, easy-to-eat ribbons that soak up the dressing quickly without losing their delightful crunch. Place these cabbage ribbons in a large mixing bowl to form the foundation of your salad.
Step 3: Breaking Down the Broccoli
Next, wash your small broccoli head and chop it into tiny, bite-sized pieces that blend seamlessly with the other salad ingredients. These little green florets add a subtle crunch and a fresh, almost nutty note that rounds out the salad’s texture beautifully.
Step 4: Slicing the Bell Peppers
Choose your favorite colored bell pepper or a mix of mini peppers and cut them into thin strips. Their sweet juiciness and bright color will bring that eye-catching pop needed for a visually stunning plate and add a wonderful crisp sweetness against the more robust cabbage and broccoli.
Step 5: Adding the Green Onions
Chop about half a bunch of green onions finely—it’s roughly a 1/2 cup measurement. These add a mild sharpness and fresh green color, balancing the creamy dressing and sweet peppers with a light, oniony bite.
Step 6: Tossing the Salad
When you’re ready to serve, pour the chilled dressing over your prepared vegetable medley. Gently toss everything together until each piece is evenly coated with that zesty, creamy dressing. The textures and flavors blend perfectly in this step, creating a salad that’s as delightful to look at as it is to eat.
How to Serve Cabbage and Bell Pepper Salad with Dill and Lemon Dressing Recipe
Garnishes
For a finishing touch, sprinkle some freshly chopped dill or parsley on top for extra herbal brightness. You might also add a few lemon zest curls or toasted sunflower seeds for a nutty crunch that takes this salad to the next level in both flavor and presentation.
Side Dishes
This salad pairs wonderfully alongside grilled proteins like chicken, fish, or even tofu. Its fresh brightness and creamy zesty dressing offer a perfect contrast to charred, smoky flavors. Alternatively, serve it with crusty artisan bread or atop a bed of quinoa for a more filling meal.
Creative Ways to Present
Feel like getting creative? Serve this salad in individual mason jars for a picnic or party. Layer the salad bottoms with the dressing for a colorful presentation, then toss just before eating. You can also place it in hollowed-out bell peppers for an edible bowl that’s stunning and practical.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the fridge for up to two days. The cabbage and crunchy elements might soften a bit but the dressing’s lively flavors will remain fabulous. For best texture, toss the salad just before serving again.
Freezing
Because this salad relies on fresh, crisp vegetables and a creamy dressing, freezing is not recommended. The cabbage and bell pepper will lose their crunch and the dressing may separate upon thawing. Enjoy this dish fresh for the best experience!
Reheating
This salad is best enjoyed cold or at room temperature, so there’s no need to reheat. If your salad has chilled too much, simply leave it out at room temperature for 10–15 minutes before serving to let its flavors shine.
FAQs
Can I use a different type of oil in the dressing?
Absolutely! While sunflower oil works wonderfully for its mild flavor, you can substitute olive oil or even avocado oil depending on what you have on hand. Just keep in mind that some oils have stronger flavors which may subtly change the dressing’s profile.
Is it necessary to use both mayo and sour cream in this recipe?
Using both mayo and sour cream creates a lovely balance of creaminess and tang. However, you can adjust according to your preference or dietary needs—substitute one for a vegan alternative, or leave out one to lighten the dressing if you like.
Can I prepare the salad without broccoli?
Yes! If you don’t have broccoli or prefer not to use it, simply omit it or swap in another crunchy vegetable like celery or snap peas. The salad will still be delicious and refreshing.
How long can the prepared dressing be stored?
You can keep the dressing refrigerated in a sealed container for up to three days. Give it a stir or gentle whisk before using, as some separation may occur naturally.
Is this salad suitable for meal prep?
Definitely! Just keep the dressing separate and combine it with the veggies shortly before eating to keep everything crisp and fresh. This way you get that perfect crunch and vibrant flavor any day of the week.
Final Thoughts
There’s something truly special about this Cabbage and Bell Pepper Salad with Dill and Lemon Dressing Recipe that keeps me coming back to it time and again. It’s fresh, easy to make, and packed with bold flavors that brighten any table. I can’t wait for you to try it and see how such simple ingredients can come together into something delightfully memorable. Your taste buds will thank you!
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Cabbage and Bell Pepper Salad with Dill and Lemon Dressing Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing and crunchy Cabbage and Bell Pepper Salad featuring thinly sliced cabbage, crisp broccoli, sweet bell peppers, and green onions tossed in a tangy lemon-dill dressing with a creamy touch of mayo and sour cream. Perfect as a light side dish or a healthy snack, this salad combines vibrant flavors and textures to delight your taste buds.
Ingredients
Vegetables
- 1/2 large or 1 small cabbage
- 1 yellow, orange, or red bell pepper (or 5–6 mini peppers)
- 1 small head of broccoli
- 1/2 cup chopped green onion
Dressing
- Juice of 1 small lemon
- 3 Tbsp sunflower oil (olive oil can be used but sunflower is preferred)
- 1 Tbsp mayonnaise
- 1 Tbsp sour cream
- 1 tsp sugar
- 1/2 tsp garlic powder (or 1 tsp garlic salt instead of garlic powder and salt)
- 1/2 tsp salt (if not using garlic salt)
- 2 heaping Tbsp dill (fresh or frozen)
- 2 heaping Tbsp chopped fresh parsley (optional)
Instructions
- Prepare the Dressing: In a small bowl, combine the juice of one small lemon, 3 tablespoons of sunflower oil, 1 tablespoon of mayonnaise, 1 tablespoon of sour cream, 1 teaspoon of sugar, 1/2 teaspoon of garlic powder (or 1 teaspoon garlic salt if you prefer), 1/2 teaspoon of salt (skip if using garlic salt), 2 heaping tablespoons of chopped dill, and 2 heaping tablespoons of chopped parsley if using. Mix thoroughly and refrigerate while you prepare the salad.
- Slice the Cabbage: Wash the cabbage thoroughly. Using a mandoline slicer or a sharp knife, thinly slice half a large or one small cabbage. Place the sliced cabbage in a large mixing bowl.
- Prepare Broccoli: Wash and chop the small head of broccoli into small bite-sized pieces and add them to the bowl with the cabbage.
- Slice the Bell Pepper: Wash the bell pepper (yellow, orange, or red, or mini peppers), remove the seeds, and slice it into thin strips. Add these strips to the mixing bowl.
- Chop Green Onions: Dice about half a bunch of green onions to make approximately 1/2 cup. Add to the bowl with the other vegetables.
- Toss the Salad: Just before serving, pour the chilled dressing over the mixed vegetables. Mix well to ensure all the veggies are evenly coated with the dressing. Serve immediately and enjoy the fresh, flavorful crunch.
Notes
- You can substitute sunflower oil with olive oil if preferred, though sunflower oil gives a lighter taste.
- Using garlic salt instead of garlic powder and salt simplifies seasoning.
- The herbs dill and parsley can be fresh or frozen based on availability.
- For added texture, consider including a handful of chopped nuts or seeds.
- This salad is best served fresh but can be refrigerated for up to one day.
