April 6, 2018

All-Veggie Salad

All-Veggie Salad: healthy, colorful, full of flavor and vitamins. All your favorite vegetables in one bowl. This salad is great to make the day ahead, marinate hours ahead and serve hours later for your guests.

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All-Veggie Salad: healthy, colorful, full of flavor and vitamins. All your favorite vegetables in one bowl. | olgainthekitchen.com

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Last summer I had few unexpected guests over, and I did not have any salad on hand to go with the potato wedges and grilled meat. So I grabbed a little bit of everything from the vegetables section in my refrigerator. Chopped, shredded, added some liquids and I got this colorful, delicious ‘wow’ salad. Now you understand, why it’s such a beautiful thing to have vegetables in your refrigerator all the time.

Why I Love All-Vegetable Salad:

I’m personally not a pepper eater. In fact I have never eaten bell pepper my whole life until about 2-3 years ago when I tried a ‘green cabbage orange pepper salad’ at my sister’s. Since then, I slowly started adding different pepper colors here and there, and this salad has all 3 flavors. Well now, you see that this is a huge improvement on my pepper side 😀 because I just L-O-V-E this salad.

Sometimes I feel like I can eat this whole serving and not share with my husband or daughter. Oh, and just wait until our baby boy grows up and starts eating salads…he’s an eater and he eats everything; got his mama’s appetite 🙂

All-Veggie Salad Ingredients:

  • 1 cup red cabbage – shredded
  • 1 large yellow bell pepper
  • 10 oz yellow/red cherry tomatoes
  • 1 large orange bell pepper
  • 1 large red bell pepper
  • 5 green onions
  • 1 English cucumber
  • 1 medium carrot
  • 10 parsley stems (1/2 cup)
  • 1 pack dill (0.66 oz)

All-Veggie Salad Dressing Ingredients:

  • 4 tablespoons sunflower oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon table salt or to taste
  • ¼ teaspoon ground black pepper or to taste
  • 2 cloves garlic – pressed (more ok if garlic eater)

Kitchen Tools You Will Need:

1. Into a large bowl, shred 1 cup red cabbage onto a benriner mandolin (you can measure in a measuring cup). Cut large yellow bell pepper into 8 wedges and then shred onto a benriner mandolin. Repeat for large orange bell pepper and red bell pepper. Cut 1 English cucumber into half, then into quarter and slice onto a benriner mandolin. Peel, wash, paper towel pat dry and grate 1 medium carrot onto a julienne slicer. Halve 10 oz red/yellow cherry tomatoes by cutting each tomato into half with a knife. Chop 5 green onions, 10 parsley stems (about 1/2 cup) and finely chop 1 pack dill. Gently mix all vegetables with 2 spoons.

How to Make the Dressing for All-Veggie Salad:

2. In a small bowl, combine 4 tbsps sunflower oil, 2 tbsps white wine vinegar, 1 tsp table salt, 1/4 tsp ground black pepper and peel/press 2 garlic cloves into the liquid. Whisk the dressing and pour over the salad. Gently stir in the dressing into the salad just until mixed in. Refrigerate the salad for at least 2 hours to give it time to absorb the dressing. Taste before serving as it might need more salt; tomatoes and cabbage tend to really eat the salt if not eaten right away. Enjoy!!

If you make this recipe, tag @olgainthekitchen on Instagram and hashtag it #olgainthekitchen or by clicking on social icons on top of this page.

All-Veggie Salad

5 from 2 votes
Servings: 8
Prep Time: 20 minutes
Total Time: 20 minutes
All-Veggie Salad: healthy, colorful, full of flavor and vitamins. All your favorite vegetables in one bowl.

Ingredients

SALAD INGREDIENTS:

  • 1 cup red cabbage - shredded
  • 1 large yellow bell pepper
  • 1 large orange bell pepper
  • 1 large red bell pepper
  • 1 English cucumber
  • 10 oz yellow/red cherry tomatoes
  • 1 medium carrot
  • 5 green onions
  • 10 parsley stems 1/2 cup
  • 1 pack dill 0.66 oz

DRESSING INGREDIENTS:

  • 4 tablespoons sunflower oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon table salt or to taste
  • ¼ teaspoon ground black pepper or to taste
  • 2 cloves garlic – pressed more ok if garlic eater

Instructions

  1. Into a large bowl, shred 1 cup red cabbage onto a benriner mandolin (you can measure in a measuring cup). Cut 1 large yellow bell pepper into 8 wedges and then shred onto a benriner mandolin. Repeat for 1 large orange bell pepper and 1 large red bell pepper. Cut 1 English cucumber into half, then into quarter and slice onto a benriner mandolin. Peel, wash, paper towel pat dry and grate 1 medium carrot onto a julienne slicer. Halve 10 oz red/yellow cherry tomatoes by cutting each tomato into half with a knife. Chop 5 green onions, 10 parsley stems (about 1/2 cup) and finely chop 1 pack dill. Gently mix all vegetables with 2 spoons.
  2. To make the dressing: In a small bowl, combine 4 tbsps sunflower oil, 2 tbsps white wine vinegar, 1 tsp table salt, 1/4 tsp ground black pepper and peel/press 2 garlic cloves into the liquid. Whisk the dressing and pour over the salad. Gently stir in the dressing into the salad just until mixed in. Refrigerate the salad for at least 2 hours to give it time to absorb the dressing. Taste before serving as it might need more salt; tomatoes and cabbage tend to really eat the salt if not eaten right away. Enjoy!!

Did You Make This Recipe?

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