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
Scale
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.
