Save Pin There's something about Sunday mornings that makes me crave something verdant and alive. I was standing in my kitchen, still in my pajamas, staring at a fridge full of vegetables that needed rescuing, when I decided to build this salad instead of letting everything wilt. The moment I tasted that first bite—the snap of raw cabbage, the brightness of lemon cutting through everything—I realized this wasn't just a salad. It was the kind of dish that makes you feel genuinely nourished, not deprived.
I made this for my friend who kept talking about feeling sluggish, and watching her face light up when she took that first forkful was worth more than any wellness trend. She asked for the recipe three times before leaving, and now she texts me photos of her versions with different vegetables. That's when I knew this wasn't just my salad—it was suddenly everyone's salad.
Ingredients
- Green cabbage, 4 cups finely shredded: The backbone of this salad—it stays crisp for days and has a gentle sweetness that balances the acidity of the dressing.
- Purple cabbage, 1 cup finely shredded: Adds visual drama and a slightly earthier, more mineral-forward taste than green cabbage.
- Kale, 1 cup stems removed and thinly sliced: I learned to remove every bit of stem after one particularly chewy bite; the leaves alone are tender and mineral-rich.
- Cucumber, 1 large thinly sliced: Brings fresh water content and a cooling quality that prevents the salad from feeling heavy.
- Sugar snap peas, 1 cup sliced: These little pods add natural sweetness and a satisfying crunch that becomes the rhythm of eating.
- Avocado, 1 diced: Wait until the last moment to add this, or it'll brown and lose that buttery texture you're after.
- Fresh parsley, 1/2 cup chopped: Not just garnish—it brings an almost peppery brightness that lifts the entire dish.
- Fresh dill, 1/4 cup chopped: This is the secret weapon; its delicate anise notes make people ask what's in the salad.
- Green onions, 2 thinly sliced: Both the white and green parts matter; use them to add layered onion flavors without any bite.
- Radishes, 1/4 cup thinly sliced: A peppery whisper at the end—they keep their crunch and add visual texture with their pink edges.
- Extra virgin olive oil, 1/4 cup: Use one you actually like drinking, because it's the star of the dressing; cheaper oils will taste waxy.
- Fresh lemon juice, 3 tablespoons: Bottled lemon juice will never give you the same brightness; squeeze fresh lemons or don't bother.
- Apple cider vinegar, 1 tablespoon: It has a gentle roundness compared to other vinegars, which is why I reach for it here.
- Dijon mustard, 1 teaspoon: This acts as an emulsifier and adds complexity without making the dressing taste spicy.
- Garlic, 1 clove minced: Raw garlic can get aggressive; I use just one small clove and mince it finely so it distributes evenly.
- Fresh chives, 1 tablespoon chopped: Milder than onions but with their signature onion-forward flavor that ties the green herbs together.
- Fresh tarragon, 1 tablespoon chopped (optional): If you can find it, this adds a subtle anise note that makes the dressing taste restaurant-quality.
- Sea salt, 1/2 teaspoon: Sea salt dissolves more smoothly into the dressing than table salt.
- Black pepper, 1/4 teaspoon: Just enough to add warmth without making the dressing taste peppery.
Instructions
- Gather and prep your vegetables:
- Set everything out on your cutting board first—it feels manageable when you can see all the colors lined up. Using a sharp knife makes a real difference here; dull blades bruise delicate vegetables and make them turn brown faster.
- Shred and slice with intention:
- The thinner everything is cut, the more surface area there is to catch the dressing, so take your time with the cabbage especially. I use the knife instead of a mandoline because I can feel when I've got the thickness right.
- Combine all vegetables in a large bowl:
- There's something satisfying about watching all these colors come together—the greens, purples, whites, and that avocado waiting to add its creaminess. Mix gently so you don't bruise anything that's already been cut.
- Make the dressing in a small bowl or jar:
- Whisk the oil, lemon juice, vinegar, mustard, garlic, chives, tarragon, salt, and pepper until the mixture looks slightly thick and emulsified—you'll see it change from separated to unified. If you're using a jar with a tight lid, you can skip the whisk and just shake it until it's thick and creamy.
- Dress the salad and let it rest:
- Pour the dressing over everything and toss gently but thoroughly, making sure every leaf gets coated. Let it sit for 5 to 10 minutes so the cabbage softens just slightly and the flavors start talking to each other.
- Taste, adjust, and serve:
- This is your moment to add more salt if it needs it, more lemon if you want brightness, more herbs if something feels flat. Serve it cold or at room temperature, and add the avocado right before people eat so it doesn't brown.
Save Pin I brought this to a potluck last spring, expecting people to be polite about it, and I watched someone go back for thirds while telling me they didn't normally like raw vegetables. That moment—when food stops being about what it is and becomes about how it makes you feel—that's when I knew this recipe had to stay in rotation forever.
Building Flavor Layers
The genius of this salad isn't in any single ingredient; it's in how they work together as layers of flavor. The dill brings anise notes, the tarragon adds gentle earthiness, the chives carry onion forward—and together they're bright and herbal without any single herb overpowering the vegetables. This is why I don't skip the fresh herbs; they're not decoration, they're the whole reason this tastes different from a regular garden salad.
Variations and Swaps
I've made this salad probably thirty times now, and I've never made it exactly the same way twice. When kale gets expensive, I use baby spinach and the salad becomes lighter and more delicate. When I want extra protein, I add chickpeas or white beans and suddenly it's substantial enough for lunch. The framework stays the same, but the details shift based on what's in season or what I'm craving that day.
Why This Salad Works Any Season
In summer, it's refreshing and light. In winter, it's a reminder that fresh, raw vegetables don't have to mean deprivation or boredom. The herbaceous dressing feels warm and comforting even though nothing is cooked, and the crunch is genuinely satisfying in a way that makes you feel like you're eating something real.
- Add roasted sunflower or pumpkin seeds for extra crunch and nutty flavor that makes this feel more substantial.
- Make the dressing 30 minutes ahead so the flavors have time to get friendly with each other.
- Keep the avocado separate in a small container until the absolute last moment before serving or eating.
Save Pin This salad became my answer to the question people ask when they want to feel better, eat lighter, or just try something that tastes genuinely good. It's proof that healthy doesn't mean restrictive, and fresh doesn't mean boring.
Recipe FAQs
- → What vegetables are used in this salad?
It includes green and purple cabbage, kale, cucumber, sugar snap peas, avocado, parsley, dill, green onions, and radishes.
- → How is the dressing prepared?
The dressing is an emulsion of extra virgin olive oil, fresh lemon juice, apple cider vinegar, Dijon mustard, garlic, chives, tarragon (optional), sea salt, and black pepper, whisked until combined.
- → Can this salad be made ahead of time?
Yes, the salad can be assembled up to two hours in advance; add avocado just before serving to prevent discoloration.
- → Are there any suggested substitutions?
Kale can be swapped for baby spinach for a softer texture, and roasted seeds can be added for extra crunch.
- → What flavors dominate this dish?
The zesty lemon and vinegar dressing balances crisp, fresh vegetables with herbal notes from parsley, dill, and optional tarragon.
- → What kitchen tools are needed?
A large bowl for mixing, a sharp knife and cutting board for prep, and a small bowl or jar with a whisk or fork for the dressing.