Cabbage Pepper Salad

Serves 4-8 as a side


Salad ingredients

  • 1 small white cabbage (about 400g), shredded (or you could use a green or red)
  • ½ cucumber
  • 2 small red peppers (about 300g)
  • 4 fresh spring onions (or a small red onion)
  • 1 bunch fresh dill, chopped (or you could use parsley or basil)
  • 1 apple (optional)

Dressing Ingredients:

  • 50ml sunflower oil
  • 25ml vinegar (white, white wine or cider)
  • 1tsp granulated sugar
  • 1tsp fine salt or to taste


If you don’t have a mandolin just slice thinly with a knife! 🙂

Wash and paper-towel-pat-dry your veggies. Into a large bowl, thinly shred the cabbage onto mandolin (adjust to 1-2mm thickness). Insert coarse blade into the mandolin and slice the cucumber into the bowl with cabbage (remove coarse blade once done).

Cut the peppers into 8 wedges each, remove the seeds and slice thinly. Finely chop the onions, apple (if using) and herbs and add them to the salad.

To Make the Dressing: In a small bowl, combine and whisk the oil, vinegar, sugar and salt. Let it sit for 5-10 mins in order for sugar and salt to dissolve a bit.

Pour the dressing over the salad and give the salad a good stir in order for dressing to fully cover all the veggies. Refrigerate salad for at least 2 hours before serving. Stir, taste and add salt if necessary before serving.