Cabbage Pepper Salad
Cabbage Pepper Salad: easy to make, simple ingredients, very healthy and super delicious! This salad is great to make the day before the big party.
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Cabbage Pepper Salad literally takes less than 20 minutes to make. I would recommend using the Benriner Mandolin; it would make everything a lot easier, faster and your salad will look elegant and neat. The ingredients needed are very general and most likely you already have them in your fridge.
This salad was invented from the Cabbage Carrot Pepper Salad. Both of these salads are very popular at our home. Sometimes I prepare this salad as a ‘spur of the moment’, but most times I make it the day ahead of any gathering. It actually tastes better next day once all the veggies are fully marinated with the dressing.
This salad would be perfect for Christmas! The beautiful Christmas colors and quick preparation is all you need to make your holiday menu easy and delicious. Always stir, taste and add salt if necessary just before serving. Leftover salad can be refrigerated and delicious up to 3 days in refrigerator.
Cabbage Pepper Salad Ingredients:
- Medium green cabbage (2 lb) – shredded
- Long English cucumber
- Orange bell pepper
- Red bell pepper
- Fresh green onions (5-6 stems)
- Fresh dill (about 1/2 cup chopped)
Dressing Ingredients:
- Grapeseed oil (sunflower or veggie ok too)
- Distilled white vinegar
- Granulated sugar
- Fine salt
How to Make Cabbage Pepper Salad:
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 and 1 red bell pepper into 8 wedges, remove the seeds and slice onto the mandolin. Finely chop 1 bunch green onions and 1 bunch dill; add the herbs to the salad.
How to Make Dressing for Cabbage Pepper Salad:
In a small bowl, combine and whisk 1/2 cup grapeseed oil, 1/4 cup distilled white 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.
Check These Other Cabbage Salads:
- Cabbage Carrot Pepper Salad – another family favorite that can be made the day before
- Cabbage Egg Salad – rich in flavor, dressed into mayo
- Green Cabbage Cucumber Salad – summer favorite!
Cabbage Pepper Salad
Ingredients
Salad Ingredients:
- 1 medium green cabbage, (2 lb - shredded)
- 1 long English cucumber
- 1 orange bell pepper
- 1 red bell pepper
- 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 too)
- 1/4 cup distilled white vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon fine salt, or to taste
Instructions
- 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 and 1 red bell pepper into 8 wedges, remove the seeds and slice onto the mandolin. Finely chop 1 bunch green onions and 1 bunch dill; add the herbs to the salad.
- To Make the Dressing: In a small bowl, combine and whisk 1/2 cup grapeseed oil, 1/4 cup distilled white 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.
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Amy says:
Made this for family dinner and it was so good! I loved having something lighter and crunch on our table!
Olga in the Kitchen says:
Isn’t it the best? I’m so glad you enjoyed it, Amy!
Leena says:
Love the simple ingredients. Combined they work so well. This salad became our favorite for weeknight dinners. I always make it in the mornings and enjoy it that same day for dinner. It is so good and so easy. Thank you for the recipe Olga!
Olga in the Kitchen says:
I’m so happy to hear you’re enjoying this recipe, Leena!
Angel says:
Simple, fresh accompaniment to pair with a heavier main. I remember having something similar growing up but could never get my recipe quite right. This is spot on. I have made it several times and love it! Thanks!
Olga in the Kitchen says:
I’m so happy to hear you enjoyed this recipe, Angel! Thank you for the great review!
Steph says:
Fantastic! Made this for lunch today. Will keep it in my recipe book.
Olga in the Kitchen says:
Thanks Steph!! 🙂