15-Minute Fresh Cabbage Bell Pepper Broccoli Salad
- Prep
- 15 min
- Yield
- 6 servings
- Level
- medium
- Cuisine
- Russian
A vibrant and refreshing salad combining crisp cabbage, colorful bell peppers, and fresh broccoli with a tangy lemon-dill dressing. The creamy dressing balances sunflower oil, mayo, and sour cream for richness while fresh herbs add brightness. Perfect for summer picnics, potlucks, or as a healthy side dish with grilled meats. This Eastern European-inspired version uses sunflower oil for authentic flavor and includes plenty of fresh dill and parsley.
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Ingredients
- ½ large cabbage, or 1 small
- 1 yellow or orange or red bell pepper, or 5-6 mini peppers
- 1 small head broccoli
- ½ cup green onion, chopped
- juice of 1 small lemon
- 3 Tbsp sunflower oil
- 1 Tbsp mayo
- 1 Tbsp sour cream
- 1 tsp sugar
- ½ tsp garlic powder, or use 1 tsp garlic salt instead of garlic powder and saltgarlic salt1 tsp garlic salt replaces both garlic powder and saltlow-sodium
adjust salt accordingly
Full guide → - ½ tsp salt
- 2 heaping Tbsp dill, fresh or frozen
- 2 heaping Tbsp fresh parsley, chopped(optional)
Method
9 steps- 1
Mix lemon juice, sunflower oil, mayo, sour cream, sugar, garlic powder, salt, dill, and parsley in a small bowl for the dressing
- 2
Refrigerate dressing while preparing vegetables
- 3
Wash all vegetables thoroughly
- 4
Thinly slice cabbage using a mandoline or knife and place in a large mixing bowl
- 5
Chop broccoli into small pieces
- 6
Cut bell pepper into small strips
- 7
Dice green onions
- 8
Add all prepared vegetables to the mixing bowl
- 9
Pour dressing over salad when ready to serve and mix well until evenly coated
Tips
Use a mandoline for consistently thin cabbage slices that hold dressing better and provide perfect texture.
Refrigerate the dressing while prepping vegetables to let flavors meld and keep the salad cool when served.
Add dressing just before serving to prevent vegetables from becoming soggy and maintain crisp texture.
Good to Know
Refrigerate for up to 3 days in an airtight container
Prepare dressing up to 1 day ahead; prep vegetables day of serving for best crispness
Serve chilled as a side dish with grilled meats or at room temperature for picnics
Common Mistakes
Add dressing just before serving to avoid soggy vegetables
Use fresh or properly thawed frozen dill to avoid watery texture
Substitutions
adjust salt accordingly
Full guide →FAQ
Can I make this salad ahead of time?
Prepare the dressing up to a day ahead, but add it just before serving to keep vegetables crisp and prevent sogginess.
What if I don't have sunflower oil?
Olive oil works as a substitute, though sunflower oil provides a milder flavor that lets the herbs shine through better.
How long will this salad keep in the refrigerator?
Store dressed salad for up to 3 days, though it's best eaten within 24 hours for optimal texture and freshness.