Serves 8
135 min
Health Salad
Recipe GLPR7f109274a21185
A vibrant, crunchy vegetable salad featuring shredded red and green cabbage, fresh grated carrot, crisp cucumber slices, thinly sliced radishes, colorful bell peppers, and sweet onion tossed in a tangy apple cider vinegar and oil dressing. This refreshing salad improves with time as the flavors meld and the vegetables soften slightly, making it perfect for make-ahead meals.
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Ingredients
1/2 small head red cabbage, shredded
1/2 small head green cabbage, shredded
1 large carrot, grated
2 Persian cucumbers, thinly sliced
3 to 4 radishes, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 small sweet onion such as Vidalia, thinly sliced
6 tablespoons vegetable or avocado oil
6 tablespoons apple cider vinegar
3 tablespoons sugar
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Directions
Shred the red and green cabbage into thin, uniform pieces and place in a large mixing bowl. Grate the carrot into the same bowl. Slice the Persian cucumbers, radishes, red bell pepper, and green bell pepper into thin, consistent slices and add them to the bowl. Thinly slice the sweet onion and add it as well.
In a small bowl, whisk together the vegetable oil, apple cider vinegar, and sugar until the sugar is completely dissolved. Season the dressing with kosher salt and freshly ground black pepper to taste.
Pour the dressing over the prepared vegetables and toss thoroughly until all the vegetables are evenly coated with the vinaigrette.
Cover the salad and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld and the vegetables to soften slightly. Toss again before serving if desired.
