Save I threw this salad together on a gray Tuesday when my body was begging for something light and alive. The kitchen counter was covered in green everything, cabbage leaves curling, kale stems snapping under my knife, and the smell of fresh dill already clearing my head. It wasn't planned, just instinct. Sometimes you crave crunch and brightness more than comfort, and this salad delivers exactly that.
I made a huge bowl of this for a potluck once, not sure anyone would go for a salad when there were casseroles and dips everywhere. It was gone in twenty minutes. People kept asking what was in the dressing, like I'd unlocked some secret. Really, it was just fresh herbs and good olive oil doing their thing. One friend told me she ate the leftovers for breakfast the next day straight from the container, no shame.
Ingredients
- Green cabbage: The backbone of the salad, sturdy and crisp. Shred it thin so it's tender, not tough.
- Purple cabbage: Adds color and a slightly peppery bite. Don't skip it, the contrast is half the beauty.
- Kale: Remove those thick stems or you'll be chewing forever. Slice it thin and massage it lightly if you have time.
- Cucumber: Watery and refreshing, it balances the heartier greens. I like English cucumbers because there's no need to peel.
- Sugar snap peas: Sweet little bursts of crunch. Slice them on an angle, it looks nicer and they catch more dressing.
- Avocado: Creamy richness that turns this into a meal. Add it last so it doesn't turn brown or mushy.
- Fresh parsley: Bright and grassy, it makes everything taste more alive. Flat-leaf works best.
- Fresh dill: The secret weapon. It smells like spring and tastes like a garden.
- Green onions: Mild sharpness that doesn't overwhelm. The white and green parts both work here.
- Radishes: A little peppery kick and a pretty pink pop. Slice them paper-thin.
- Extra virgin olive oil: Use the good stuff. It carries all the flavors and makes the dressing silky.
- Fresh lemon juice: Brightness in a bottle. Always use fresh, never bottled.
- Apple cider vinegar: Adds tang and a slight sweetness. It's gentler than white vinegar.
- Dijon mustard: Emulsifies the dressing and adds a subtle heat. Just a teaspoon does the job.
- Garlic: One clove, minced fine. It should whisper, not shout.
- Fresh chives: Oniony and delicate, they blend into the dressing beautifully.
- Fresh tarragon: Optional but magical. It has this licorice-like sweetness that makes the dressing taste fancy.
- Sea salt and black pepper: Season to taste. Start light, you can always add more.
Instructions
- Prep the vegetables:
- Shred the cabbages, slice the kale, chop the herbs, and cut everything else into bite-sized pieces. Your bowl should look like a rainbow exploded in it.
- Make the dressing:
- Whisk together the olive oil, lemon juice, vinegar, mustard, garlic, chives, tarragon, salt, and pepper in a small bowl or shake it all in a jar. It should be smooth and slightly thick.
- Toss it all together:
- Pour the dressing over the vegetables and toss with your hands or tongs until everything is glossy and coated. Don't be shy, really get in there.
- Let it rest:
- Give it 5 to 10 minutes to sit. The cabbage softens just a bit and the flavors soak in. Taste it, adjust the salt or lemon if needed, then serve.
Save There was an afternoon I ate this alone on the porch, sun warming my legs, fork scraping the bowl. No one to impress, no reason to make it pretty. Just me and a pile of vegetables that tasted like taking care of myself. That's what this salad is, really. A small act of kindness you can eat.
How to Store It
You can make the salad up to two hours ahead and keep it in the fridge, but hold off on adding the avocado until you're ready to serve. The dressing keeps for three days in a jar, just shake it up before using. Leftover salad holds up surprisingly well overnight, though the greens soften. I've eaten it the next day and still loved it.
Ways to Make It Your Own
Toss in roasted sunflower seeds or pumpkin seeds for extra crunch and a nutty flavor. Swap the kale for baby spinach if you want something milder. Add grilled chicken, shrimp, or chickpeas to turn it into a full meal. A handful of shredded carrots or thinly sliced fennel would fit right in too.
What to Serve It With
This salad is light enough to pair with grilled fish, roasted chicken, or a simple piece of toast with hummus. I've also eaten it as a standalone lunch with nothing else, just a big bowl and a glass of cold water. It doesn't need much.
- Serve it alongside soup for a fresh contrast.
- Pack it for lunch in a container with the dressing on the side.
- Pair it with a crispy baguette or crackers if you want something to scoop with.
Save This salad doesn't ask much of you, just a little chopping and a willingness to eat something that feels like sunshine. Make it when you need a reset, and let it remind you that simple can be stunning.
Recipe FAQs
- → What vegetables are used in this salad?
It includes green and purple cabbage, kale, cucumber, sugar snap peas, avocado, parsley, dill, green onions, and radishes.
- → How is the dressing made?
The dressing combines extra virgin olive oil, fresh lemon juice, apple cider vinegar, Dijon mustard, garlic, chives, tarragon (optional), sea salt, and black pepper whisked until smooth.
- → Can this salad be prepared in advance?
Yes, it can be made up to 2 hours ahead. To keep avocado fresh, add it just before serving.
- → Are there variations possible for the greens?
Kale can be swapped for baby spinach according to preference without compromising flavor and texture.
- → What are some suggested additions for extra crunch?
Roasted sunflower seeds or pumpkin seeds can be added for enhanced texture and nutty notes.