Cabbage Pepper Salad: quick to prepare, made with simple ingredients, nutritious and delicious. This crisp salad is ideal to prepare ahead of gatherings.
This Cabbage Pepper Salad comes together in under 20 minutes and uses everyday ingredients you likely already have. A mandoline (such as the Benriner) speeds up prep and gives uniform, elegant slices, but you can shred and slice by hand if needed. The vegetables marinate in a simple oil-and-vinegar dressing, and the flavors often improve after a few hours in the refrigerator, which makes this salad perfect to make the day before entertaining.
The bright combination of green cabbage, crunchy cucumber and colorful bell peppers makes this a festive option for holiday meals like Christmas, and its light dressing keeps the flavors fresh. Store any leftovers in the refrigerator for up to three days. Always taste and adjust salt just before serving.
Cabbage Pepper Salad Ingredients:
- 1 medium green cabbage (about 2 lb), shredded
- 1 long English cucumber, thinly sliced
- 1 orange bell pepper, sliced
- 1 red bell pepper, sliced
- 5–6 fresh green onion stems, finely chopped
- About 1/2 cup fresh dill, chopped
Dressing Ingredients:
- 1/2 cup grapeseed oil (or sunflower/vegetable oil)
- 1/4 cup distilled white vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon fine salt, or to taste
How to Make Cabbage Pepper Salad:
Wash vegetables and pat dry. In a large bowl, thinly shred the cabbage using a mandoline or a sharp knife (1–2 mm for best texture). Slice the English cucumber into the bowl with the cabbage. Cut the orange and red bell peppers into quarters, remove seeds, then slice thinly. Finely chop green onions and dill and add them to the vegetables. Toss gently to combine.
How to Make the Dressing:
In a small bowl, whisk together 1/2 cup grapeseed oil, 1/4 cup distilled white vinegar, 1 tablespoon granulated sugar and 1 teaspoon fine salt. Let the dressing rest for 5–10 minutes so the sugar and salt start to dissolve. Pour the dressing over the salad and toss thoroughly so all vegetables are coated. Refrigerate the salad for at least 2 hours before serving to allow flavors to meld. Taste and adjust salt if needed just before serving.
Notes and Tips
- Make ahead: The salad improves after sitting overnight, making it ideal for parties.
- Slicer tips: A mandoline yields consistent, attractive slices; if using a knife, aim for thin, even cuts.
- Storage: Keep refrigerated in an airtight container for up to 3 days. Drain excess liquid before serving if it develops.
- Variations: Swap dill for parsley or add a squeeze of lemon for extra brightness.
Cabbage Pepper Salad
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Ingredients
Salad Ingredients:
- 1 medium green cabbage, (2 lb – shredded)
- 1 long English cucumber
- 1 orange bell pepper
- 1 red bell pepper
- 1 bunch fresh green onions, (5-6 stems)
- 1 bunch fresh dill, (about 1/2 cup chopped)
Dressing Ingredients:
- 1/2 cup grapeseed oil, (sunflower or vegetable oil works too)
- 1/4 cup distilled white vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon fine salt, or to taste
Instructions
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Wash and pat dry all vegetables. Shred the cabbage thinly (1–2 mm) and place in a large bowl. Slice the English cucumber and add to the cabbage. Cut the orange and red bell peppers into wedges, remove seeds and slice thinly. Finely chop green onions and dill, then add to the bowl and toss to combine.
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To make the dressing: In a small bowl, whisk together 1/2 cup grapeseed oil, 1/4 cup distilled white vinegar, 1 tablespoon sugar and 1 teaspoon fine salt. Let rest 5–10 minutes to help dissolve the sugar and salt. Pour the dressing over the salad and toss so the dressing evenly coats the vegetables. Refrigerate at least 2 hours before serving. Stir, taste and adjust salt if needed.