This Cabbage and Bell Pepper Salad is a vibrant, healthy, and refreshing dish perfect for any occasion. Packed with fresh veggies like cabbage, bell peppers, broccoli, and green onions, this salad is both nutritious and full of flavor. The tangy lemon dressing with sunflower oil, mayo, sour cream, garlic, and dill ties everything together, creating a crisp and zesty side dish that complements a variety of meals. This easy-to-make, crunchy, and colorful salad is ideal for lunch, dinner, or as a side at barbecues and family gatherings. With its light and fresh ingredients, this salad is perfect for those seeking a healthy, gluten-free, and low-calorie recipe that’s full of flavor. Enjoy this Cabbage Bell Pepper Salad as a versatile, simple dish that can be made ahead of time and customized to suit your taste with optional herbs and extra veggies.

Ingredients:
Salad Ingredients:
- 1/2 large or 1 small cabbage, thinly sliced
- 1 bell pepper (yellow, orange, or red), or 5-6 mini peppers, sliced
- 1 small head of broccoli, cut into small florets
- 1/2 cup chopped green onions
Dressing Ingredients:
- Juice of 1 small lemon
- 3 Tbsp sunflower oil (or olive oil for an alternative)
- 1 Tbsp mayonnaise
- 1 Tbsp sour cream
- 1 tsp sugar
- 1/2 tsp garlic powder (or 1 tsp garlic salt if preferred)
- 1/2 tsp salt (or use garlic salt instead of garlic powder and salt)
- 2 heaping Tbsp chopped fresh dill (or frozen dill)
- 2 heaping Tbsp chopped fresh parsley (optional)
Instructions:
Prepare the Dressing:
- In a small bowl, combine the juice of 1 small lemon, 3 Tbsp sunflower oil, 1 Tbsp mayonnaise, 1 Tbsp sour cream, 1 tsp sugar, 1/2 tsp garlic powder, 1/2 tsp salt (or 1 tsp garlic salt), 2 heaping Tbsp fresh dill, and 2 heaping Tbsp chopped parsley (optional).
- Stir everything together until well combined. Refrigerate the dressing while you prepare the salad.
Prepare the Salad:
- Wash all your vegetables thoroughly.
- Using a mandoline or sharp knife, thinly slice the cabbage and place it in a large mixing bowl.
- Chop the small head of broccoli into small pieces and add it to the bowl.
- Slice the bell pepper into small strips and add it to the bowl as well.
- Dice the green onions into about 1/2 cup worth and add them to the bowl with the other vegetables.
Combine the Salad:
- When you’re ready to serve, pour the chilled dressing over the prepared vegetables.
- Toss the salad thoroughly to ensure that all the veggies are evenly coated in the dressing.
- Serve and enjoy your fresh, vibrant Cabbage and Bell Pepper Salad!
Tips:
- For Extra Flavor: Let the salad sit for about 15-20 minutes before serving to allow the flavors to meld.
- Make Ahead: This salad can be prepared ahead of time, but avoid adding the dressing until just before serving to keep the veggies crisp.
- Customize: Feel free to add other veggies like shredded carrots or cucumber for added texture and flavor.
Variations and Substitutions:
- Different Greens: Instead of cabbage, you can use kale or napa cabbage for a slightly different taste.
- Vegan Option: Use vegan mayo and sour cream to make this salad fully plant-based.
- Other Herbs: Swap the dill for fresh basil or cilantro for a different twist on the dressing.
FAQs:
- Can I use a different oil for the dressing? Yes, you can use olive oil instead of sunflower oil if preferred. Olive oil will give the dressing a more robust flavor.
- Can I make this salad ahead of time? Yes, this salad can be made a few hours ahead, but we recommend waiting until just before serving to add the dressing to keep the vegetables crisp.
Serving Suggestions:
- As a Side Dish: This salad pairs wonderfully with grilled meats, roasted chicken, or barbecued dishes.
- Light Lunch: Serve it alongside a slice of whole-grain bread or wrap it up in a pita for a refreshing, light lunch.
Why You’ll Love This Recipe:
This Cabbage and Bell Pepper Salad is the perfect balance of fresh vegetables and tangy dressing, making it a crowd-pleasing addition to any meal. It’s simple to prepare, loaded with flavor, and packed with nutrients, making it a healthy and satisfying choice for lunch or dinner. The crunch from the cabbage and broccoli combined with the creamy and zesty dressing creates a refreshing and satisfying dish you’ll love!
Cabbage and Bell Pepper Salad
6 -8
servings30
minutesIngredients
Salad Ingredients:
1/2 large or 1 small cabbage, thinly sliced
1 bell pepper (yellow, orange, or red), or 5-6 mini peppers, sliced
1 small head of broccoli, cut into small florets
1/2 cup chopped green onions
Dressing Ingredients:
Juice of 1 small lemon
3 Tbsp sunflower oil (or olive oil for an alternative)
1 Tbsp mayonnaise
1 Tbsp sour cream
1 tsp sugar
1/2 tsp garlic powder (or 1 tsp garlic salt if preferred)
1/2 tsp salt (or use garlic salt instead of garlic powder and salt)
2 heaping Tbsp chopped fresh dill (or frozen dill)
2 heaping Tbsp chopped fresh parsley (optional)
Directions
- Prepare the Dressing:
- In a small bowl, combine the juice of 1 small lemon, 3 Tbsp sunflower oil, 1 Tbsp mayonnaise, 1 Tbsp sour cream, 1 tsp sugar, 1/2 tsp garlic powder, 1/2 tsp salt (or 1 tsp garlic salt), 2 heaping Tbsp fresh dill, and 2 heaping Tbsp chopped parsley (optional).
- Stir everything together until well combined. Refrigerate the dressing while you prepare the salad.
- Prepare the Salad:
- Wash all your vegetables thoroughly.
- Using a mandoline or sharp knife, thinly slice the cabbage and place it in a large mixing bowl.
- Chop the small head of broccoli into small pieces and add it to the bowl.
- Slice the bell pepper into small strips and add it to the bowl as well.
- Dice the green onions into about 1/2 cup worth and add them to the bowl with the other vegetables.
- Combine the Salad:
- When you’re ready to serve, pour the chilled dressing over the prepared vegetables.
- Toss the salad thoroughly to ensure that all the veggies are evenly coated in the dressing.
- Serve and enjoy your fresh, vibrant Cabbage and Bell Pepper Salad!
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