Cabbage and Bell Pepper Salad
This cabbage and bell pepper salad was an instant favorite; refilled my bowl 3 times! It's very easy to make, especially if you have a mandoline for shredding the cabbage. You can prep the salad and dressing several hours ahead of time and combine everything just before serving.
- Prep time
- 30 min
- Cook time
- 21 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 large or 1 small cabbage
- 1 yellow or orange or red bell pepper (or 5-6 mini peppers)
- 1 small head of brocolli
- 1/2 cup chopped green onion
- Juice of 1 small lemon
- 3 Тbsp sunflower oil (olive oil works too but sunflower is better)
- 1 Тbsp mayo
- 1 Тbsp sour cream
- 1 tsp sugar
- 1/2 tsp garlic powder (or use 1 tsp of garlic salt instead of garlic powder and salt)
- 1/2 tsp salt
- 2 heaping Тbsp dill (fresh or frozen)
- 2 heaping Тbsp chopped fresh parsley (optional)
Instructions
- 1
For the dressing: In a small bowl mix together juice of 1 small lemon, 3 Тbsp of sunflower oil, 1 Тbsp mayo, 1 Тbsp sour cream, 1 tsp sugar, 1/2 tsp garlic powder and 1/2 tsp salt (or just 1 tsp garlic salt), 2 heaping Тbsp chopped dill and 2 heaping Тbsp chopped parsley. Refrigerate dressing and start on the salad.
- 2
Wash your veggies. Using a mandoline or a knife, thinly slice 1 small cabbage and place in a large mixing bowl.
- 3
Chop 1 small head of broccoli into small peaces.
- 4
Cut bell pepper into small strips.
- 5
Dice half a bunch of green onions, about 1/2 cup. Add everything to the mixing bowl.
- 6
When ready to serve, pour the prepared dressing over the salad and mix well until all of the veggies are evenly coated with the dressing :).