All-Veggie Salad: healthy, colorful, full of flavor and vitamins. All your favorite vegetables in one bowl.
1cupred cabbage - shredded
1large yellow bell pepper
1large orange bell pepper
1large red bell pepper
10ozyellow/red cherry tomatoes
10parsley stems1/2 cup
1pack dill0.66 oz
2tablespoonswhite wine vinegar
1teaspoontable salt or to taste
¼teaspoonground black pepper or to taste
2clovesgarlic – pressedmore ok if garlic eater
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.
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!!