Save I started making this salad on Sunday mornings after the farmers market, when my counters were covered in leafy greens and I had no plan. I'd shred whatever looked brightest, toss it with lemon and olive oil, and somehow it always tasted like spring. The first time I added fresh dill, my neighbor leaned over the fence and asked what smelled so good. Now I make it every week, and it's the one dish that makes me feel like I'm doing something right for my body without overthinking it.
I brought this to a potluck once, worried it was too simple, and watched three people go back for seconds. One friend texted me the next day asking for the recipe, saying she couldn't stop thinking about the way the lemon and garlic played off the cabbage. That's when I realized this salad didn't need to be fancy. It just needed to be fresh, bright, and unapologetically green.
Ingredients
- Green cabbage: The sturdy base that holds up to the dressing without going limp, and shredding it thin makes all the difference in texture.
- Purple cabbage: Adds a pop of color and a slightly peppery bite that balances the sweetness of the other vegetables.
- Kale: I remove the thick stems and slice it into ribbons so it's tender, not tough, and it soaks up the dressing beautifully.
- Cucumber: Brings a cool, watery crunch that lightens the whole bowl and makes it feel refreshing.
- Sugar snap peas: I slice them on the diagonal for elegance, and they add a sweet snap that surprises people.
- Avocado: Creamy richness without any dairy, and I dice it just before serving so it stays bright green.
- Fresh parsley: Not just a garnish here, it's a full-flavored green that makes the salad taste alive.
- Fresh dill: The secret weapon, it brings a grassy, almost pickle-like brightness that ties everything together.
- Green onions: Mild and sharp at the same time, they weave through the salad with little bursts of flavor.
- Radishes: Thin slices add a peppery crunch and a hint of spice that wakes up your palate.
- Extra virgin olive oil: Use the good stuff, it coats the vegetables without masking their natural flavors.
- Fresh lemon juice: Bright and acidic, it cuts through the richness of the oil and makes everything taste cleaner.
- Apple cider vinegar: Adds a subtle tang and depth that plain lemon juice can't achieve on its own.
- Dijon mustard: Emulsifies the dressing and gives it a slight kick, just enough to keep it interesting.
- Garlic: One clove minced fine, so it disappears into the dressing but leaves its warmth behind.
- Fresh chives: Delicate and oniony, they add a whisper of flavor that doesn't overpower.
- Fresh tarragon: Optional but magical, it brings a hint of anise that makes the dressing taste restaurant-quality.
- Sea salt and black pepper: Season generously, these vegetables need it to come alive.
Instructions
- Prep the vegetables:
- In a large salad bowl, combine the shredded green cabbage, purple cabbage, sliced kale, cucumber, sugar snap peas, diced avocado, parsley, dill, green onions, and radishes. I like to toss them gently with my hands so everything gets evenly distributed and nothing bruises.
- Make the dressing:
- In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, minced garlic, chives, tarragon if using, sea salt, and black pepper until the mixture is smooth and emulsified. If you use a jar, you can just shake it hard for about 30 seconds and it works perfectly.
- Dress the salad:
- Pour the dressing over the vegetables and toss thoroughly, making sure every leaf and slice gets coated. I use tongs and lift from the bottom so the dressing reaches all the way through.
- Let it rest:
- Let the salad sit for 5 to 10 minutes to allow the flavors to meld and the kale to soften slightly. This resting time is when the magic happens and everything starts to taste like one cohesive dish.
- Adjust and serve:
- Taste and adjust the seasoning with more salt, lemon juice, or fresh herbs as needed. Serve immediately while everything is still crisp and bright.
Save One evening, I made this salad after a long day and ate it straight from the bowl on my back porch, listening to the birds settle in for the night. It wasn't about impressing anyone or following a plan. It was just me, a pile of green things, and the quiet satisfaction of feeding myself something that felt like care. That's when this salad became more than a recipe, it became a ritual.
How to Store and Prep Ahead
You can prep all the vegetables up to a day in advance and store them separately in airtight containers in the fridge. The dressing also keeps well for up to three days in a sealed jar, just shake it again before using. When you're ready to serve, toss everything together and let it sit for a few minutes. If you're making the whole salad ahead, hold off on adding the avocado until the last minute so it stays vibrant and doesn't oxidize.
Variations and Swaps
If you don't have kale, baby spinach works beautifully and doesn't need any massaging. You can add roasted sunflower seeds or pumpkin seeds for extra crunch and a nutty flavor that complements the herbs. For a heartier meal, toss in some grilled chicken, shrimp, or chickpeas. I've also swapped the tarragon for fresh basil when I wanted a sweeter, more Italian vibe, and it was just as delicious.
Serving Suggestions
This salad shines on its own as a light lunch, but it also pairs wonderfully with grilled fish, roasted chicken, or a simple piece of crusty bread. I've served it alongside salmon and everyone thought it was the star of the plate. It's also perfect for picnics and potlucks because it travels well and doesn't wilt like lettuce-based salads. Just pack the dressing separately and toss it right before serving.
- Serve it in a shallow bowl so you can see all the colorful layers.
- Sprinkle extra fresh herbs on top just before bringing it to the table for a pop of green.
- Pair it with a crisp white wine or sparkling water with lemon for a refreshing contrast.
Save This salad has become my go-to when I want to feel nourished without any fuss, and every time I make it, I'm reminded that the best recipes are the ones that make you feel good from the inside out. I hope it brings you the same bright, easy joy it's brought me.
Recipe Q&A
- → What makes this salad refreshing?
The combination of crisp cabbages, cucumber, and snap peas mixed with a zesty lemon and vinegar dressing adds a bright, fresh taste.
- → Can I prepare this salad in advance?
Yes, it can be made up to two hours ahead; add avocado just before serving to keep it fresh.
- → Are there good alternatives to kale in this dish?
Baby spinach works well as a mild, tender substitute for kale.
- → What herbs enhance the dressing flavors?
Fresh chives, dill, parsley, and optional tarragon provide a fragrant and savory herbal note.
- → How can I add extra texture to this salad?
Roasted sunflower or pumpkin seeds provide a satisfying crunch and nutty flavor.