Crunchy Cabbage, Carrot and Bell Pepper Salad

Cabbage Carrot Pepper Salad: an easy, colorful salad made with everyday ingredients—bright, flavorful and packed with vitamins. It comes together quickly and improves if made ahead.

This Cabbage Carrot Pepper Salad is simple to prepare and relies on common vegetables you probably already have. Thinly shredded cabbage provides a crisp base, while carrot, cucumber and orange bell pepper add color, crunch and natural sweetness. Fresh green onions and dill bring a bright herbal note. A light vinaigrette of oil, red wine vinegar, a touch of sugar and salt ties everything together.

The salad is ideal for preparing ahead: the flavors mellow and meld after a few hours in the refrigerator, and the cabbage soaks up the dressing for a tastier result. This makes it a great choice for holidays, potlucks or any time you want a make-ahead side. Refrigerated leftovers remain delicious for up to three days—just stir and adjust seasoning before serving, since cabbage can absorb salt.

Ingredients

• 1 medium green cabbage (about 2 lb) – shredded
• 1 long English cucumber – thinly sliced
• 1 orange bell pepper – seeded and thinly sliced
• 1 large carrot – grated or julienned
• 5–6 fresh green onion stems – finely chopped
• About 1/2 cup fresh dill – chopped

Dressing

• 1/2 cup grapeseed oil (or sunflower/vegetable oil)
• 1/4 cup red wine vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon fine salt, or to taste

How to make Cabbage Carrot Pepper Salad

Prep time: about 15 minutes. Serves: 6–8.

1. Prepare the vegetables. Rinse and pat the vegetables dry. Thinly shred the cabbage (adjust thickness to your preference). Slice the cucumber and bell pepper thinly. Grate or julienne the carrot. Finely chop the green onions and dill. Combine all vegetables and herbs in a large bowl.
2. Make the dressing. In a small bowl, whisk together 1/2 cup grapeseed oil, 1/4 cup red wine vinegar, 1 tablespoon sugar and 1 teaspoon fine salt. Let the dressing sit for 5–10 minutes so the sugar and salt start to dissolve.
3. Toss and chill. Pour the dressing over the vegetables and toss thoroughly so the dressing coats everything. Refrigerate the salad for at least 2 hours to let the flavors meld. Before serving, stir and taste; add more salt or a splash of vinegar if needed.

Tips and variations

• Use a mandoline or slicer for uniform, thin shreds that absorb dressing well, but a sharp knife works fine too.
• Add a squeeze of lemon or a teaspoon of Dijon mustard to the dressing for extra brightness.
• Substitute white or apple cider vinegar if you don’t have red wine vinegar; adjust sugar to taste.
• For a heartier salad, toss in toasted sunflower seeds or chopped walnuts just before serving.
• To keep the salad crisp, store leftovers in an airtight container and consume within three days.

Other salad ideas to try

• Cabbage and egg salad
• Green cabbage and cucumber salad
• Tomato and cucumber salad