Making a yummy Cabbage Bell Pepper Salad is easy! It doesn’t take long and it’s good for you too. It’s perfect for getting ready for a big party. You can even make it the day before to save time.

All you need is cabbage and bell peppers. These are common veggies you might already have at home. The best part? It only takes a few minutes to make. So, you’ll have a tasty salad ready quickly.

This salad is great for any occasion, like a family dinner or a special party. The colours of the veggies make it look nice, and it’s easy to make. Just give it a taste before serving and add a bit of salt if you need to.

And if you have some leftovers, you can keep it in the fridge. It’ll stay tasty for up to 3 days. So, don’t wait! Add this yummy salad to your menu and enjoy an easy and delicious mealtime!

Cabbage and Bell Pepper Salad Recipe

Our Cabbage and Bell Pepper Salad is full of crispy cabbage and colorful peppers, making it really tasty and refreshing. It's so easy to make and great for any occasion, like a regular family dinner or a fun get-together with friends. You can have it with your main meal or just by itself for a light snack. And the best part? You can make a lot in advance and keep it in the fridge for meals later in the week. So, get ready to enjoy our yummy salad – it's simple, fresh, and bursting with flavor!

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Prep Time 20

Total Time 20

Course Salad

Cuisine Russain

Servings 5

Calories 95 kcal

Equipment

Cutting Board
Knife
Mixing bowl
Salad tongs or spoon

Ingredients

1 small head or half a large head of cabbage chopped into thin strips
2 medium-sized bell peppers any color, diced into small pieces
2 tbsp Olive oil
2 tbsp Lemon juice
Salt to taste
Black pepper to taste
1 tbsp Mayonisse optional

Instructions

Wash the cabbage and cut it into thin strips.
Chop the bell peppers into small bits.
Put the cabbage and bell peppers in a big bowl together.
Mix some olive oil and lemon juice in a small bowl to make the dressing.
Pour the dressing over the veggies.
Sprinkle a bit of salt and black pepper on top, just how you like it.
Stir everything gently so the veggies get covered in the dressing.
Now, your salad is all set to eat and enjoy!

Notes

Add extra veggies like carrots, cucumbers, or cherry tomatoes for more flavours and nutrients.
If you want a tangier taste, add more lemon juice to the dressing.
You can make this salad ahead of time and store it in the fridge for 2-3 days. But it’s best when it’s fresh and crunchy.
When mixing the salad, be gentle so you don’t crush the cabbage leaves.

Nutrition Facts:

Nutrition	Value
Calories	95 kcal
Fat	5g
Cholesterol	0mg
Sodium	155mg
Carbohydrates	8g
Fibre	6g
Sugars	2g
Protein	2g
Saturated Fat	0.7g

Can I Use Red Cabbage Instead of Green Cabbage?

Yes, you can! Using red cabbage instead of green cabbage is fine. It will make your salad look colourful because red cabbage is red! It also has a different taste, but it still works great in the salad. So, feel free to use whichever cabbage you like best!

How Should I Keep the Leftover Salad?

Once you’re done with your salad, put any leftovers into a container with a lid and then into the fridge. It’ll stay fresh and tasty for around 2-3 days. When you’re ready to eat it again, give it a little stir to make sure all the flavours mix nicely. That way, it’ll be just as yummy as the first time you had it!

What Goes Well with this Salad?

This salad is tasty with grilled meats or fish, or you can have it as a side with any main dish. It’s also delicious by itself as a light and healthy meal.