Cabbage Pepper Salad: easy to make, simple ingredients, very healthy and super delicious! This salad is perfect to prepare ahead of a party.
Cabbage Pepper Salad comes together in under 20 minutes and uses common ingredients you likely already have on hand. A mandoline slicer speeds preparation and creates uniform, elegant slices, but you can also thinly shred and slice by hand. The crisp cabbage and colorful peppers pair with a light, slightly sweet vinaigrette that marinates the vegetables and develops great flavor if made a few hours or even the day before serving.
This recipe is a variation of a classic cabbage, carrot and pepper salad and is a favorite in our household. I often make it the day before gatherings because the flavors meld and the texture softens slightly, making the salad even more enjoyable. It’s also a festive choice for holiday menus—the red and orange peppers add vibrant color to the plate.
Store leftovers covered in the refrigerator for up to three days. Always give the salad a final stir and taste for seasoning right before serving, adding a pinch of salt if needed.
Cabbage Pepper Salad Ingredients:
- 1 medium green cabbage (about 2 lb), shredded
- 1 long English cucumber, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- Fresh green onions (5–6 stems), finely chopped
- Fresh dill (about 1/2 cup, chopped)
Dressing Ingredients:
- 1/2 cup grapeseed oil (sunflower or other neutral oil works)
- 1/4 cup distilled white vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon fine salt, or to taste
How to Make Cabbage Pepper Salad:
Wash and pat your vegetables dry. In a large bowl, thinly shred the cabbage (1–2 mm if using a mandoline). Slice the English cucumber into the bowl with the cabbage. Core the orange and red bell peppers, cut each into wedges and slice them thinly on the mandoline or by hand. Finely chop the green onions and dill and add them to the bowl. Toss the vegetables 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 5–10 minutes so the sugar and salt begin to dissolve. Pour the dressing over the salad and toss thoroughly until all the vegetables are coated. Refrigerate the salad for at least 2 hours before serving so the flavors meld. Before serving, stir once more and adjust salt to taste.
Other Cabbage Salad Ideas:
- Cabbage Carrot Pepper Salad — a colorful and crunchy variation that also keeps well when made ahead.
- Cabbage Egg Salad — richer and dressed with mayonnaise for a hearty option.
- Green Cabbage Cucumber Salad — a refreshing summer choice with simple flavors.
Cabbage Pepper Salad
15 minutes
15 minutes
8 people
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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
- Bunch fresh green onions (5–6 stems)
- Bunch fresh dill, (about 1/2 cup chopped)
Dressing Ingredients:
- 1/2 cup grapeseed oil (or neutral oil)
- 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 the vegetables. Thinly shred the cabbage and add to a large bowl. Slice the English cucumber and add it to the cabbage. Core and thinly slice the orange and red bell peppers. Finely chop the green onions and dill and stir into the vegetables.
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To make the dressing: Whisk together grapeseed oil, distilled white vinegar, sugar and salt. Let the dressing sit 5–10 minutes to start dissolving the sugar and salt. Pour over the salad and toss to coat evenly. Refrigerate at least 2 hours before serving. Taste and adjust salt just before serving.