Save I started making this salad on Sundays after coming back from the farmers market with way too many greens. My fridge would overflow with cabbage and kale, and I needed something fast that actually tasted exciting. One afternoon I threw everything into a bowl, squeezed half a lemon over it, and realized I had stumbled onto something that made me crave vegetables. Now it's the thing I make when I want to feel light and energized without any fuss.
I brought this to a potluck once and watched three people go back for seconds, which never happens with salad. Someone asked if I used a special dressing from a bottle, and I had to laugh because it was just lemon, olive oil, and whatever herbs I had sitting on the counter. That's when I realized how much flavor you can pack into something this simple if you don't overthink it.
Ingredients
- Green cabbage: The backbone of the salad, it holds up under the dressing and stays crunchy even after sitting for a while, so shred it thin for the best texture.
- Purple cabbage: Adds a pop of color and a slightly peppery bite that balances the milder greens.
- Kale: Remove those tough stems or you'll be chewing forever, and slice it as thin as you can to soften it up naturally.
- Cucumber: Brings a cool, watery crunch that makes every forkful feel refreshing.
- Sugar snap peas: I slice them on an angle because it looks prettier and releases a little sweetness into the salad.
- Avocado: Creamy and rich, it mellows out the acidity and makes the whole thing feel more satisfying.
- Fresh parsley and dill: These are what make it taste green and alive, not just like chopped vegetables.
- Green onions: A sharp, mild kick that weaves through the other flavors without overpowering them.
- Radishes: Thinly sliced, they add a peppery snap and a hint of bitterness that wakes everything up.
- Extra virgin olive oil: Use a good one here, it coats every leaf and carries the lemon and herbs into each bite.
- Fresh lemon juice: Brightness in a bottle, it cuts through the richness and makes the vegetables sing.
- Apple cider vinegar: A subtle tang that deepens the dressing and keeps it from tasting flat.
- Dijon mustard: This is the secret to emulsifying the dressing so it clings instead of pooling at the bottom.
- Garlic: One clove is enough to add warmth without turning the salad into a garlic bomb.
- Fresh chives and tarragon: They bring an herbal elegance that feels fancy but takes zero extra effort.
- Sea salt and black pepper: Season generously, raw vegetables need more salt than you think to really come alive.
Instructions
- Prep the vegetables:
- Shred the cabbages as finely as you can and slice the kale into ribbons after pulling out the stems. Toss everything into a big bowl with the cucumber, snap peas, avocado, herbs, green onions, and radishes.
- Make the dressing:
- In a small bowl or jar, whisk together the olive oil, lemon juice, vinegar, mustard, garlic, chives, tarragon, salt, and pepper until it looks smooth and slightly thick. Taste it and adjust, it should be bright and a little punchy.
- Toss and rest:
- Pour the dressing over the salad and use your hands or tongs to really work it in, making sure every leaf gets coated. Let it sit for 5 to 10 minutes so the kale softens a bit and the flavors settle in together.
- Finish and serve:
- Taste again and add more salt, lemon, or herbs if it needs it. Serve it fresh and crisp, ideally right after it's had a chance to rest.
Pin it The first time I made this for myself after a long week, I ate it straight from the bowl standing at the counter. It felt like hitting a reset button, all that crunch and brightness clearing away the heaviness of too many takeout dinners. That's when I realized food doesn't have to be complicated to feel like it's doing something good for you.
What to Do with Leftovers
This salad actually holds up in the fridge for a couple of hours, sometimes even better after the kale has wilted just a little. If you have extra, store it in an airtight container and add a squeeze of fresh lemon before eating. I've even stirred leftovers into a wrap with hummus the next day and it worked beautifully.
How to Make It Your Own
You can swap the kale for baby spinach if you want something more tender, or toss in roasted sunflower seeds or pumpkin seeds for extra crunch and a little nutty flavor. I've also added thinly sliced fennel when I had it on hand, and it brought a sweet anise note that felt really special. If you're serving it alongside grilled fish or chicken, it turns into a full meal that still feels light and clean.
A Few Last Thoughts
The key to this salad is not overthinking it. Use whatever fresh herbs you have, trust your taste buds, and don't be afraid to adjust the dressing as you go. The vegetables do most of the work, you're just there to bring them together with a little lemon and love.
- Shred your cabbage and kale as thin as possible for the best texture.
- Make the dressing bold, the raw greens can handle it.
- Let it rest before serving so the flavors have time to marry.
Pin it This salad has become my go to whenever I need something that feels nourishing without weighing me down. I hope it becomes one of those recipes you reach for again and again, the kind that makes eating well feel easy and delicious.
Frequently Asked Questions
- → What vegetables are used in this salad?
It includes green and purple cabbage, kale, cucumber, sugar snap peas, avocado, radishes, and fresh herbs like parsley, dill, chives, and tarragon.
- → How is the dressing made?
The dressing combines extra virgin olive oil, fresh lemon juice, apple cider vinegar, Dijon mustard, garlic, and fresh herbs, whisked until emulsified.
- → Can this salad be prepared in advance?
Yes, it can be made up to two hours ahead; add the avocado just before serving to maintain freshness and prevent browning.
- → Are there any optional ingredients to add?
For extra crunch, roasted sunflower or pumpkin seeds can be sprinkled on top. Baby spinach can also replace kale if preferred.
- → What dishes pair well with this salad?
This bright salad complements grilled fish or chicken, making for a light and balanced meal.