Refreshing Cabbage & Bell Pepper Salad Recipe – Easy Lemon Dressing

Last Updated on 2 months by Neha Deshmukh

Refreshing Cabbage & Bell Pepper Salad Recipe – Easy Lemon Dressing

Hey everyone! If you’re anything like me, sometimes you just crave something light and fresh. Especially with the Indian summers getting hotter each year, a vibrant salad feels like a hug for your insides. This Cabbage & Bell Pepper Salad with a zesty lemon dressing is exactly that – quick to whip up, bursting with flavour, and seriously satisfying. I first made this when I was trying to eat a little lighter, and it’s become a regular in my kitchen ever since!

Why You’ll Love This Recipe

This salad isn’t just healthy; it’s a flavour explosion! The crunchy cabbage and bell peppers pair beautifully with the sweetness of cherry tomatoes and the tang of a simple lemon dressing. It’s perfect as a side dish with your favourite Indian meal, a light lunch, or even a refreshing appetizer. Plus, it comes together in just 15 minutes – perfect for busy weeknights!

Ingredients

Here’s what you’ll need to make this delightful salad:

• 1 cup shredded cabbage
• 1 cup bell pepper/capsicum (mixed colors)
• 1 whole cucumber or zucchini
• 4-5 iceberg lettuce leaves
• 7-8 cherry tomatoes
• 2 tsp extra virgin olive oil
• Salt to taste
• Black pepper powder to taste
• 2 tbsp lemon juice

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Cabbage Varieties for Salad

I usually use green cabbage for this, but feel free to experiment! Red cabbage adds a lovely colour and slightly peppery flavour. Savoy cabbage is another great option – it’s a bit more tender.

Choosing Bell Peppers

I love using a mix of colours – red, yellow, and orange – for a visually appealing salad. They all have slightly different flavours too! Red bell peppers are the sweetest, while green ones are a little more tart.

Olive Oil Quality

Using a good quality extra virgin olive oil really shines through in the dressing. It adds a lovely fruity flavour. You only need a little, so it’s worth investing in a good one. (Around 30ml is perfect!)

Lemon Juice – Fresh vs. Bottled

Freshly squeezed lemon juice is always best! It has a brighter, more vibrant flavour. But if you’re in a pinch, bottled lemon juice will work too. Just be sure to check the label and choose one without any added sugar.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, wash and shred the cabbage. Then, chop your bell peppers, cucumber (or zucchini), and lettuce into bite-sized pieces. Halve those cherry tomatoes – they’re so much easier to eat that way!
2. Now, toss all those beautiful chopped veggies into a large mixing bowl.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper. Give it a good whisk until everything is nicely combined.
4. Pour that lovely dressing over the vegetables and gently toss to coat everything evenly. Don’t overmix, or the lettuce will get soggy!
5. Serve immediately and enjoy!

Expert Tips

A few little things I’ve learned over the years…

• Make sure your vegetables are thoroughly washed and dried before chopping. Nobody likes a soggy salad!
• Don’t add the dressing too far in advance, or the salad will become limp.
• A sprinkle of chaat masala adds a lovely Indian twist!

Variations

Want to switch things up? Here are a few ideas:

Spice Level Adjustment

My friend, Priya, loves a little heat, so I sometimes add a pinch of red chilli flakes to the dressing. You could also add a finely chopped green chilli for a more authentic Indian kick.

Vegan Adaptation

This recipe is already naturally vegan! Just double-check your olive oil if you’re super strict.

Gluten-Free Option

This salad is naturally gluten-free, so everyone can enjoy it!

Summer vs. Winter Vegetable Swaps

In the summer, I love adding some chopped mango or peaches for extra sweetness. In the winter, roasted sweet potatoes or carrots are a delicious addition.

Serving Suggestions

This salad is incredibly versatile.

• Serve it as a side dish with your favourite dal and rice.
• It’s fantastic with grilled chicken or fish.
• Add some chickpeas or paneer for a more substantial meal.
• It’s also a great addition to a picnic or potluck!

Storage Instructions

This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. Keep in mind that the salad will become softer over time. It’s best to store the dressing separately and add it just before serving.

FAQs

Got questions? I’ve got answers!

Can I make this salad ahead of time?

You can chop the vegetables ahead of time and store them separately in the fridge. But I recommend making the dressing and tossing everything together just before serving.

What other vegetables can I add to this salad?

The possibilities are endless! Try adding shredded carrots, radish, beetroot, or even some chopped herbs like coriander or mint.

Is it possible to use a different type of oil?

Yes, you can! Sunflower oil or avocado oil would also work well. Just keep in mind that they have different flavours than olive oil.

How can I prevent the salad from becoming soggy?

Don’t add the dressing until just before serving. And don’t overmix the salad!

Can this salad be served as a complete meal?

Absolutely! Add some protein like chickpeas, lentils, or grilled chicken to make it a more filling meal.