Cabbage and Bell Pepper Salad Recipe

5 from 13 votes
64 comments

An orange plate with cabbage and bell pepper salad

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This cabbage and bell pepper salad was an instant favorite; refilled my bowl 3 times! I picked up this recipe on our recent trip to California while visiting my hubby’s family. My mother-in-law is a fantastic cook. She just “made this up” with my sister-in-law. Someday I too will just “make things up.” I guess I feel like I don’t have enough time to be ultra creative with recipes.

I do work nights full time so between that and being a mom, wife, worship leader and now I’m starting a once-a-week pre-school for my son and his little cousins (weee!),… you get the picture. So for now I’ll stick to the tried-and-true recipes that I know will work…

Back to this salad; 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.

Cabbage and Bell Pepper Salad Ingredients:

1/2 large or 1 small cabbage
1 yellow or orange or red bell pepper (or 5-6 mini peppers)
1 small head of broccoli
1/2 cup chopped green onion

Dressing Ingredients:

Juice of 1 small lemon
3 Тbsp sunflower oil (olive oil works too but sunflower is better)
1 Тbsp mayo
1 Тbsp sour cream
1 tsp sugar
1/2 tsp garlic powder (or use 1 tsp of garlic salt instead of garlic powder and salt)
1/2 tsp salt
2 heaping Тbsp dill (fresh or frozen)
2 heaping Тbsp parsley (optional)

Cabbage and Bell Pepper Salad

How to make Cabbage & Bell Pepper Salad:

1. 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.

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2. Wash your veggies. Using a Mandoline or a knife, thinly slice 1 small cabbage and place it in a large mixing bowl.

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3. Chop 1 small head of broccoli into small peaces. I used the Vidalia Chop Wizard with the larger blades.

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4. Cut bell pepper lengthwise into 4 slices or mini peppers in half and than slice them across into small strips.

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5. Dice half a bunch of green onions, about 1/2 cup. Add everything to the mixing bowl with cabbage.

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6. When ready to serve (no need to let it marinate for long periods of time), pour the prepared dressing over the salad and mix well until all of the veggies are evenly coated with the dressing 🙂

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.