November 27, 2018

Cabbage Carrot Pepper Salad

Cabbage Carrot Pepper Salad: easy to make, common ingredients, flavorful and full of vitamins. This salad is great to make the day before the big event and takes less than 20 minutes!

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Cabbage Carrot Pepper Salad is very easy to make especially if you have Benriner Mandolin and Julienne Slicer. I think these two items are a must in every kitchen! The ingredients are very common and probably already sitting in your fridge.This salad is the reason I started eating bell pepper. Of course I still have my limits, but when it comes to salads, pepper and I are friends! For my whole life I had never eaten pepper, until few years ago when I tasted this salad at my sister’s. The contrasting colors looked so appealing. I gave it a taste AND I loved it! I started making it again and again. I started liking the bell pepper and now I kind of like adding it to salads. 🙂

Most times, I make this salad the day ahead. It’s one of those salads that taste better once really marinated and all the flavors are absorbed. It’s great for holidays or any events that need prepping the day before. No matter how many hours you refrigerate before serving, always stir and taste to see if additional salt is needed. The cabbage loves to absorb salt. Leftover salad can be refrigerated and taste delicious next day too. This salad is good up to 3 days in refrigerator.

Cabbage Carrot Pepper Salad Ingredients:

  • Green cabbage, medium (2 lb) – shredded
  • English cucumber
  • Orange bell pepper
  • Carrot
  • Fresh green onions (5-6 stems)
  • Bunch of fresh dill (about 1/2 cup chopped)

Dressing Ingredients: 

  • Grapeseed oil (sunflower or veggie ok too)
  • Red wine vinegar
  • Granulated sugar
  • Fine salt

How to Make Cabbage Carrot Pepper Salad:

1. Wash and paper towel pat dry your veggies. Into a large bowl, thinly shred 1 green cabbage onto benriner mandolin (adjust to 1-2mm thickness). Insert coarse blade into the mandolin and slice 1 English cucumber into the bowl with cabbage (remove coarse blade once done). Cut 1 orange bell pepper into quarter, remove the seeds and slice onto the mandolin. Grate 1 large carrot onto a julienne slicer. Finely chop 1 bunch green onions and 1 bunch dill; add the herbs to the salad.

2. To Make the Dressing: In a small bowl, combine and whisk 1/2 cup grapeseed oil, 1/4 cup red wine vinegar, 1 tbsp sugar and 1 tsp fine salt. Let it sit for 5-10 mins in order for sugar and salt to dissolve a bit. Pour the dressing over the salad and give the salad a good stir in order for dressing to fully cover all the veggies. Refrigerate salad for at least 2 hours before serving. Stir, taste and add salt if necessary before serving.

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

MORE SALAD RECIPES TO ENJOY:

Cabbage Carrot Pepper Salad

5 from 2 votes
Servings: 8
Prep Time: 15 minutes
Total Time: 15 minutes
Cabbage Carrot Pepper Salad: easy to make, common ingredients, flavorful and full of vitamins.

Ingredients

SALAD INGREDIENTS:

  • 1 medium green cabbage 2 lb – shredded
  • 1 long English cucumber
  • 1 orange bell pepper
  • 1 large carrot
  • 1 bunch fresh green onions 5-6 stems
  • 1 bunch fresh dill about 1/2 cup chopped

DRESSING INGREDIENTS:

  • 1/2 cup grapeseed oil sunflower or veggie ok too
  • 1/4 cup red wine vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon fine salt or to taste

Instructions

  1. Wash and paper towel pat dry your veggies. Into a large bowl, thinly shred 1 green cabbage onto benriner mandolin (adjust to 1-2mm thickness). Insert coarse blade into the mandolin and slice 1 English cucumber into the bowl with cabbage (remove coarse blade once done). Cut 1 orange bell pepper into quarter, remove the seeds and slice onto the mandolin. Grate 1 large carrot onto a julienne slicer. Finely chop 1 bunch green onions and 1 bunch dill; add the herbs to the salad.
  2. To Make the Dressing: In a small bowl, combine and whisk 1/2 cup grapeseed oil, 1/4 cup red wine vinegar, 1 tbsp sugar and 1 tsp fine salt. Let it sit for 5-10 mins in order for sugar and salt to dissolve a bit. Pour the dressing over the salad and give the salad a good stir in order for dressing to fully cover all the veggies. Refrigerate salad for at least 2 hours before serving. Stir, taste and add salt if necessary before serving.
Author: Olga in the Kitchen

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