Crunchy Cabbage & Bell Pepper Salad with Creamy Dill Dressing
A refreshing and crunchy salad that combines shredded cabbage, bell pepper, and broccoli with a creamy dill dressing.
- Prep30 min
- Total30 min
- DifficultyEasy
- Servings6
This salad is incredibly easy to put together, especially if you have a mandoline for shredding the cabbage. The creamy dill dressing adds a tangy, herby flavor that complements the crunchy vegetables perfectly.
You can prepare the salad and dressing several hours ahead and combine them just before serving, making it a great make-ahead side dish for any meal.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a small bowl, whisk together the lemon juice, sunflower oil, mayo, sour cream, sugar, garlic powder (or garlic salt), salt, dill, and parsley. Refrigerate the dressing until ready to use.
- Wash the cabbage, bell pepper, and broccoli. Using a mandoline or a sharp knife, thinly slice the cabbage and place it in a large mixing bowl.
- Cut the broccoli into small florets and add to the bowl.
- Slice the bell pepper into thin strips and add to the bowl.
- Finely chop the green onions (about 1/2 cup) and add them to the bowl.
- Just before serving, pour the dressing over the salad and toss well until all the vegetables are evenly coated.
💡 Tips
- If using garlic salt, reduce or omit the added salt.
- For extra crunch, add some toasted sunflower seeds or chopped nuts.
- The salad can be prepared a few hours ahead; keep the dressing separate until serving.
Inspired by a recipe from Natasha's Kitchen