Save to Pins I threw this salad together on a sluggish Sunday afternoon when I felt like my body was craving something alive. The fridge had a half cabbage, some limp kale, and a cucumber I'd forgotten about. I started shredding and slicing, and the colors alone woke me up. By the time I whisked the dressing, the kitchen smelled like a garden after rain.
I brought this to a potluck once, expecting it to be the ignored healthy option next to the mac and cheese. Instead, people kept coming back for seconds, asking what was in the dressing. One friend said it tasted like springtime, which made me laugh, but I knew exactly what she meant. It became my go-to whenever I wanted to feel good about what I was eating without overthinking it.
Ingredients
- Green cabbage: The sturdy base that holds everything together. Shred it thin so it softens slightly when dressed.
- Purple cabbage: Adds color and a peppery bite. I slice mine thinner than the green for texture contrast.
- Kale: Remove the stems completely or it gets chewy. Slicing it into ribbons makes it almost tender.
- Cucumber: Use a sharp knife for thin slices. It brings cool, watery relief between the sharper greens.
- Sugar snap peas: Sweet and crisp. I angle-cut them for a prettier look and more surface area to catch dressing.
- Avocado: Creamy richness that balances the acidity. Add it last if prepping ahead or it turns sad and brown.
- Fresh parsley: Bright and grassy. I chop it rough so you get bursts of flavor instead of green dust.
- Fresh dill: Feathery and fragrant. It makes the whole thing taste fresher than it has any right to.
- Green onions: Mild sharpness without the harshness of raw onion. The white and green parts both matter here.
- Radishes: Peppery little pops of crunch. Slice them paper-thin so they don't overpower.
- Extra virgin olive oil: The backbone of the dressing. Use something you'd actually want to taste.
- Fresh lemon juice: Bright and sharp. I always use fresh, never bottled, or the dressing tastes flat.
- Apple cider vinegar: Adds tang and a subtle fruity note that plays well with the lemon.
- Dijon mustard: The secret emulsifier that makes the dressing cling to every leaf.
- Garlic: One clove is enough. Mince it fine or it'll bite too hard.
- Fresh chives: Delicate onion flavor that doesn't shout. I snip them with scissors right into the bowl.
- Fresh tarragon: Optional but magic. It adds a faint licorice sweetness that makes people ask what that flavor is.
- Sea salt: I use flaky sea salt. It dissolves fast and tastes cleaner than table salt.
- Black pepper: Freshly cracked. The little bursts of heat wake up the whole dressing.
Instructions
- Prep the vegetables:
- Shred the cabbages as thin as you can manage without turning them to mush. Strip the kale leaves from their stems and slice them into delicate ribbons. Toss everything into a big bowl and let the colors pile up like confetti.
- Make the dressing:
- Whisk the olive oil, lemon juice, vinegar, mustard, garlic, chives, tarragon, salt, and pepper in a small bowl until it thickens slightly and looks creamy. Taste it and adjust if it needs more lemon or salt.
- Toss the salad:
- Pour the dressing over the vegetables and use your hands to massage it in, making sure every piece gets coated. The kale will soften a little and everything will glisten.
- Let it rest:
- Walk away for five to ten minutes. The cabbage will soften just enough and the flavors will settle into each other like old friends.
- Taste and serve:
- Check the seasoning one last time. Add more salt, lemon, or herbs if it needs it, then pile it onto plates and enjoy the crunch.
Save to Pins One evening I made this after a long week and ate it straight from the bowl on the couch. No plating, no ceremony. It felt like pressing reset. I remember thinking that sometimes the simplest things are the ones that bring you back to yourself.
How to Store and Serve
You can prep the vegetables and dressing separately up to two hours ahead and keep them in the fridge. Toss them together right before serving so the greens stay crisp. If you have leftovers, store them in an airtight container, but know that the cabbage will soften and the avocado will darken. It still tastes good, just different.
What to Pair It With
This salad is filling enough on its own for a light lunch, but it shines next to grilled salmon, roasted chicken, or even a simple piece of toasted sourdough. I've served it at barbecues and it holds up beautifully next to heavier dishes, cutting through richness with all that brightness and crunch.
Ways to Make It Your Own
If kale isn't your thing, swap it for baby spinach or arugula. You can add roasted sunflower seeds or pumpkin seeds for extra crunch and a nutty flavor. I've also thrown in thinly sliced fennel when I had it, and it added a subtle sweetness that worked perfectly.
- Try adding a handful of toasted sesame seeds for a warm, earthy note.
- Swap tarragon for basil if you want a more familiar herby flavor.
- Drizzle a little tahini into the dressing for creamy richness without dairy.
Save to Pins This salad taught me that eating well doesn't have to be complicated or joyless. Sometimes all you need is fresh vegetables, a good dressing, and five minutes to let everything come together.
Frequently Asked Questions
- → Can I prepare this salad in advance?
Yes, you can prepare it up to 2 hours ahead. To keep avocado fresh, add it just before serving.
- → What can I use instead of kale?
Baby spinach is a great alternative that provides a milder flavor and tender texture.
- → Are there any common allergens in this salad?
This dish contains mustard from Dijon mustard, so check for allergies before serving.
- → How do I enhance the crunch factor?
Adding roasted sunflower or pumpkin seeds can introduce extra crunch and nutty notes.
- → What proteins pair well with this salad?
Grilled fish or chicken work nicely alongside this salad for a balanced, light meal.
- → Can the dressing be adjusted for taste?
Absolutely, you can tweak salt levels or add more lemon juice and herbs to suit preferences.