Instructions:
Prepare the Vegetables:
Cabbage: If using a whole head of cabbage, remove any damaged outer leaves. Cut the cabbage in half and then shred it thinly using a sharp knife or a mandoline slicer.
Cucumber: Wash the cucumber and slice it thinly. If you’re using a regular cucumber, you can peel it partially or entirely if you prefer. English cucumbers have thinner skin and don’t need peeling.
Red Bell Pepper: Wash the bell pepper, remove the stem and seeds, and slice it thinly.
Green Onions: Trim the root ends and thinly slice the green onions, including both the white and green parts.
Herbs: Wash and chop the fresh dill and/or parsley.
Make the Dressing:
In a small bowl, whisk together the mayonnaise (or Greek yogurt), olive oil, apple cider vinegar or lemon juice, Dijon mustard, garlic powder, salt, and pepper.
Taste and adjust the seasonings as needed. Add a touch of honey or maple syrup if you prefer a slightly sweeter dressing.
Assemble the Salad:
In a large bowl, combine the shredded cabbage, cucumber slices, red bell pepper slices, and green onions.
Add the chopped dill and/or parsley, if using.
Pour the dressing over the salad and toss gently to coat all the ingredients. Be careful not to bruise the vegetables.
Chill (Optional):
The salad can be served immediately, but it’s often more refreshing if chilled for 15–30 minutes to allow the flavors to meld.
Serve:
Serve the salad as a side dish or light meal.
