Crunchy! Crisp! Fresh!
This cabbage and bell pepper salad is like a burst of sunshine on your plate, as vibrant as a summer festival (minus the noise). I recently threw it together during a frantic lunch break, and wow—it was like discovering a hidden treasure in my fridge. You know, sometimes the simplest ingredients can surprise you with their bold flavors and textures.
Steps
- In a small bowl, blend together the juice of a small lemon with 3 tablespoons of sunflower oil, 1 tablespoon each of mayonnaise and sour cream, 1 teaspoon of sugar, and ½ teaspoon of garlic powder and salt. Stir in 2 heaping tablespoons of chopped dill and an optional 2 heaping tablespoons of parsley, then refrigerate the dressing.
- Rinse all your vegetables thoroughly. Use a mandoline or sharp knife to thinly shred one small cabbage and place it in a large bowl.
- Cut a small head of broccoli into tiny pieces. Use a chopping tool or knife for uniformity if desired.
- Slice a bell pepper lengthwise into four sections or cut mini peppers in half, then slice across to create small strips.
- Finely chop half a bunch of green onions, amounting to about ½ cup, and add them to the bowl with the cabbage.
- Just before serving, drizzle the chilled dressing over the salad and toss thoroughly to ensure all the vegetables are well-coated.
Ingredients
- Half of a large cabbage or one small cabbage
- One yellow, orange, or red bell pepper (or 5-6 mini bell peppers)
- One small broccoli head
- Half a cup of chopped green onions
- Juice from one small lemon
- Three tablespoons of sunflower oil (or olive oil, though sunflower is preferred)
- One tablespoon of mayonnaise
- One tablespoon of sour cream
- One teaspoon of sugar
- Half a teaspoon of garlic powder (or one teaspoon of garlic salt instead of garlic powder and salt)
- Half a teaspoon of salt
- Two heaping tablespoons of dill (fresh or frozen)
- Two heaping tablespoons of chopped parsley (optional)
FAQ
- Can I prepare the cabbage and bell pepper salad in advance?
- Yes, you can prepare both the salad and the dressing a few hours before serving. Simply store them separately and combine just before serving to keep the veggies fresh and crisp.
- What can I use as a substitute for sunflower oil in the dressing?
- Olive oil can be used as an alternative to sunflower oil. However, sunflower oil is recommended for its taste in this recipe.
- Is it necessary to marinate the salad before serving?
- No, it’s not necessary to marinate the salad for an extended period. You can serve it immediately after mixing the dressing with the salad ingredients.
- Can I use a different tool if I don’t have a mandoline for shredding cabbage?
- Yes, if you don’t have a mandoline, you can use a sharp knife to thinly slice the cabbage.
- Are there any optional ingredients in the salad or dressing?
- Chopped fresh parsley is optional in the dressing. You can choose to include it based on your taste preference.
Tips
- Make use of a mandoline slicer for the cabbage to achieve thin, uniform slices quickly and effortlessly, which will enhance the salad’s texture.
- Prepare the salad and dressing several hours in advance and keep them separate until just before serving to ensure the salad remains fresh and crunchy.
- If you prefer a slightly different flavor, consider substituting olive oil for sunflower oil in the dressing, though sunflower oil is recommended for a better taste.
- For an extra burst of flavor, you can add fresh or frozen dill and parsley to the dressing, which will complement the salad’s fresh ingredients.
Equipment
- Mandoline – for shredding the cabbage thinly.
- Vidalia Chop Wizard – or a similar chopping tool for chopping broccoli into small pieces.
