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!
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.