This cabbage and bell pepper salad was an instant favorite; refilled my bowl 3 times! It's very easy to make, especially if you have a mandoline for shredding the cabbage. You can prep the salad and dressing several hours ahead of time and combine everything just before serving.
Author: Natasha of NatashasKitchen.com
Servings: 6-8
Prep Time: 30 minutesmins
Total Time: 30 minutesmins
Ingredients
Salad Ingredients:
1/2large or 1 small cabbage
1yellow or orange or red bell pepper, or 5-6 mini peppers
1small head of brocolli
1/2cupchopped green onion
Dressing Ingredients:
Juice of 1 small lemon
3Тbsp sunflower oil, olive oil works too but sunflower is better
For the dressing: In a small bowl mix together juice of 1 small lemon, 3 Тbsp of sunflower oil, 1 Тbsp mayo, 1 Тbsp sour cream, 1 tsp sugar, 1/2 tsp garlic powder and 1/2 tsp salt (or just 1 tsp garlic salt), 2 heaping Тbsp chopped dill and 2 heaping Тbsp chopped parsley. Refrigerate dressing and start on the salad.
Wash your veggies. Using a mandoline or a knife, thinly slice 1 small cabbage and place in a large mixing bowl.
Chop 1 small head of broccoli into small peaces.
Cut bell pepper into small strips.
Dice half a bunch of green onions, about 1/2 cup. Add everything to the mixing bowl.
When ready to serve, pour the prepared dressing over the salad and mix well until all of the veggies are evenly coated with the dressing :).