CABBAGE CARROT PEPPER SALAD
Cabbage Carrot Pepper Salad: easy to form, common ingredients, flavorful and filled with vitamins. This salad is great to form the day before the large event and takes but 20 minutes!
Cabbage Carrot Pepper Salad is extremely easy to form especially if you've got Benriner Mandolin and Julienne Slicer. I feel these two items are a requirement in every kitchen! The ingredients are quite common and doubtless already sitting in your fridge.
This salad is that the reason I started eating bell pepper. In fact I still have my limits, but when it involves salads, pepper and that i are friends!
Most times, I make this salad the day ahead. It’s one among those salads that taste better once really marinated and every one the flavors are absorbed. It’s great for holidays or any events that require prepping the day before. Regardless of what percentage hours you refrigerate before serving, always stir and taste to ascertain if additional salt is required. The cabbage likes to absorb salt. Leftover salad are often refrigerated and taste delicious next day too. This salad is sweet up to three days in refrigerator.
INGREDIENTS :
SALAD INGREDIENTS:
- 1 medium green cabbage 2 lb – shredded
- 1 long English cucumber
- 1 bunch fresh dill about 1/2 cup chopped
- 1 orange bell pepper
- 1 large carrot
- 1 bunch fresh green onions 5-6 stems
DRESSING INGREDIENTS:
- 1/4 cup red wine vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon fine salt or to taste
- 1/2 cup grapeseed oil sunflower or veggie ok too
INSTRUCTIONS :
- Wash and paper towel pat dry your veggies. Into a large bowl, thinly shred 1 green cabbage onto benriner mandolin (adjust to 1-2mm thickness). Insert coarse blade into the mandolin and slice 1 English cucumber into the bowl with cabbage (remove coarse blade once done). Cut 1 orange bell pepper into quarter, remove the seeds and slice onto the mandolin. Grate 1 large carrot onto a julienne slicer. Finely chop 1 bunch green onions and 1 bunch dill; add the herbs to the salad.
- To Make the Dressing: In a small bowl, combine and whisk 1/2 cup grapeseed oil, 1/4 cup red wine vinegar, 1 tbsp sugar and 1 tsp fine 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.
