All-Veggie Salad

5 from 1 vote
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.



  • 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


  • 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


  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!!