Save There's something about a bowl of raw vegetables that caught me off guard one afternoon when a friend showed up with this salad, and I realized how hungry I'd been for something alive and green. She told me she'd been making it for weeks, tossing it together in under twenty minutes whenever she wanted to feel clear-headed again. The first bite—that snap of the cabbage, the brightness of fresh lemon—made me understand why she kept coming back to it. It wasn't complicated or precious, just honest food that made you feel better almost immediately. I've been making it ever since.
I brought this to a potluck last spring when everyone else had brought heavy casseroles, and it disappeared faster than anything else on the table. People kept coming back for seconds, sneaking bites between conversations, and I watched someone's face light up when they tasted the dressing—that moment when you realize a simple vinaigrette can taste like more than the sum of its parts. That afternoon taught me that fresh food doesn't have to be fussy to feel like a gift.
Ingredients
- Green cabbage, 4 cups finely shredded: The backbone of this salad; shred it thin enough that it actually tastes delicate, not chunky, and it'll absorb the dressing perfectly.
- Purple cabbage, 1 cup finely shredded: This is where the visual magic happens, but it also brings a slightly sweeter, earthier note than green.
- Kale, 1 cup thinly sliced: Remove those tough stems first or you'll regret it halfway through chewing; the leaves should feel tender and willing.
- Cucumber, 1 large thinly sliced: Pick one that's firm and fresh; a watery one will make the whole salad soggy if you're not careful about timing.
- Sugar snap peas, 1 cup sliced: These add a joy factor that regular peas don't; they stay crisp and sweet.
- Avocado, 1 diced: Add this at the very last second before serving or watch it turn that sad shade of brown; it's delicate that way.
- Fresh parsley, 1/2 cup chopped: Use the flat-leaf kind if you can find it; it has more personality than curly.
- Fresh dill, 1/4 cup chopped: Don't skip this; it's the unexpected herb that makes people ask what you did differently.
- Green onions, 2 thinly sliced: The white and light green parts add bite; the dark green brings a whisper of something sharper.
- Radishes, 1/4 cup thinly sliced: These give you a peppery snap that keeps the salad from ever feeling boring.
- Extra virgin olive oil, 1/4 cup: Use the kind you actually like drinking, because that's what you're tasting here.
- Fresh lemon juice, 3 tablespoons: Squeeze it fresh; bottled tastes like disappointment in comparison.
- Apple cider vinegar, 1 tablespoon: This adds a gentle warmth without the harshness of regular vinegar.
- Dijon mustard, 1 teaspoon: It acts as an emulsifier and adds a subtle sophistication that you won't be able to name but will notice immediately.
- Garlic, 1 clove minced: One is enough; you want to taste the salad, not a garlic bomb.
- Fresh chives, 1 tablespoon chopped: A gentle allium presence that lingers on your palate.
- Fresh tarragon, 1 tablespoon chopped (optional): If you have it, use it; if not, don't stress, but it does add a delicate anise note that's kind of lovely.
- Sea salt, 1/2 teaspoon: Taste as you go; you might want a touch more depending on your mood.
- Black pepper, 1/4 teaspoon: Freshly ground, obviously; pre-ground tastes like dust.
Instructions
- Get Your Bowl Ready:
- Pull out a large bowl that feels big enough for all this vegetable abundance. I use one that's wide and shallow so everything mixes without getting crushed.
- Prepare the Vegetables:
- Shred and slice everything with a sharp knife and a steady hand. The thinner everything is, the more the dressing will cling to it and the whole thing will taste more cohesive.
- Combine Everything Raw:
- Toss all the vegetables together—the cabbages, kale, cucumber, snap peas, avocado, herbs, green onions, and radishes. Nothing needs to be cooked; this is all about that fresh, alive crunch.
- Make the Dressing:
- In a small bowl or jar, whisk the olive oil, lemon juice, apple cider vinegar, Dijon mustard, minced garlic, chives, tarragon if you're using it, salt, and pepper until it comes together into something creamy and cohesive. Taste it straight from the whisk; it should taste bright and assertive, not timid.
- Dress and Rest:
- Pour the dressing over everything and toss with genuine intention, making sure every vegetable gets a coat. Let it sit for five to ten minutes so the flavors can actually talk to each other instead of just existing in the same bowl.
- Taste and Adjust:
- This is the moment to taste and think. Does it need more salt? A squeeze more lemon? A pinch more herbs? Do it now. Serve immediately while everything is still crisp and alive.
Save This salad has become my go-to when I want to feel like I'm taking care of myself without any of the performance or guilt that sometimes comes with eating something virtuous. It's just good food that happens to be good for you, which is the best kind of recipe to keep around.
Why This Salad Changes Everything
Raw vegetables don't have to be boring or feel like punishment, and this salad proves it. The trick is treating the dressing like it matters—because it does—and giving yourself permission to use fresh herbs generously. When everything is sharp and alive and working together, you end up with something that tastes so much bigger than the sum of its parts.
Variations That Keep It Interesting
Swap the kale for baby spinach if that's what you have, or if you're in the mood for something gentler. Add roasted seeds for crunch—sunflower or pumpkin work beautifully and add a nutty weight. You can also sneak in some shredded broccoli or finely sliced fennel if you want to play around. The foundation is solid enough that it can handle your improvisation.
Making It Work for Your Life
This salad is endlessly practical because it comes together in about twenty minutes and travels well if you keep the dressing separate. It's equally happy as a light lunch on its own, a vibrant side next to grilled fish or chicken, or the base for a meal prep situation if you're the type to think ahead. The thing I love most is that it works just as well on a Tuesday night when you're tired as it does on a Sunday when you're trying to impress someone.
- Make extra dressing and keep it in the fridge for a few days; it's good on nearly everything else too.
- If you're feeding a crowd, you can actually make this a few hours ahead as long as you leave the avocado and dressing out until the end.
- This is the kind of salad that makes you want to plan your week around eating it again.
Save Make this when you want to feel clear and nourished, or when you want to feed people something that makes them feel that way too. It's that rare recipe that manages to be both healing and celebratory at the same time.
Common Questions
- → Can I substitute kale with other greens?
Yes, baby spinach can be used instead of kale for a milder flavor and softer texture.
- → How should the dressing be prepared?
Whisk olive oil, lemon juice, apple cider vinegar, Dijon mustard, garlic, chives, tarragon, salt, and pepper until well emulsified.
- → Is it possible to prepare this dish in advance?
The salad can be made up to 2 hours ahead; add avocado just before serving to keep it fresh.
- → What adds extra crunch to this cabbage mix?
Roasted sunflower or pumpkin seeds offer a pleasant crunch when sprinkled on top.
- → What dishes pair well with this salad?
It pairs nicely with grilled fish or chicken for a balanced, light meal.