Red and white cabbage salad with sweet red pepper combines crisp shredded cabbage and thinly sliced bell pepper with a simple lemon and olive oil dressing. The pepper adds sweetness, while fresh parsley finishes the salad.
Thin slicing makes the raw cabbage easier to eat and helps the dressing coat it evenly. After tossing, let the salad stand for five minutes to soften slightly, then taste and adjust the seasoning. It makes a crunchy side dish for roasted vegetables, bean dishes, or sandwiches, with no cooking required.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Video
Red and White Cabbage Salad with Sweet Red Pepper
Crisp red and white cabbage with sweet red bell pepper, tossed in lemon juice and olive oil and finished with fresh parsley.
Ingredients
Equipment
Salad Bowl
Cooking Instructions
- Place red and white cabbage in a large bowl.
- Add sliced red bell pepper.
- Drizzle with olive oil and lemon juice.
- Season with salt and black pepper.
- Toss well to combine.
- Let sit for 5 minutes to soften slightly.
- Taste and adjust seasoning if needed.
- Transfer to a serving bowl.
- Toss lightly again.
- Garnish with fresh parsley and serve.
Nutrition
Notes
• Remove the hard cabbage cores and shred the leaves thinly for a more pleasant raw texture.
• Dry washed cabbage and bell pepper before combining so excess water does not dilute the dressing.
• Let the dressed salad stand for five minutes to soften slightly while retaining its crunch.
• Toss again after resting to redistribute the dressing and any juices collected at the bottom.
• Taste before adding extra lemon juice. Add it gradually if you prefer a sharper dressing.