Save I tossed this salad together one Sunday afternoon when I felt sluggish and needed something bright to reset. The smell of fresh dill and lemon hit me as I chopped, and suddenly the kitchen felt lighter. By the time I mixed everything, the colors alone were enough to make me smile. I ate it straight from the bowl, standing at the counter, and felt better with every bite. It became my go-to whenever I craved something clean and alive.
I brought this to a potluck once, skeptical that anyone would care about a salad next to all the casseroles. But people kept coming back for seconds, asking what made it so good. I think it was the avocado and the snap peas, the way they added richness and sweetness without weighing anything down. Someone said it tasted like a garden, and I took that as the highest compliment. I've made it a dozen times since, always thinking of that afternoon.
Ingredients
- Green cabbage: The base of the salad, shredded thin so it stays crisp but softens just enough when the dressing hits it.
- Purple cabbage: Adds a pop of color and a slightly peppery bite that balances the milder greens beautifully.
- Kale: I remove the thick stems and slice it thin so it doesn't feel tough, just tender and earthy.
- Cucumber: Watery in the best way, it brings a coolness that makes every bite feel refreshing.
- Sugar snap peas: Sliced on the diagonal, they add sweetness and a satisfying crunch that keeps things interesting.
- Avocado: Creamy and rich, it ties everything together without needing cheese or heavy dressing.
- Fresh parsley and dill: These herbs are the heart of the green goddess vibe, bright and grassy and impossibly fresh.
- Green onions: A mild sharpness that doesn't overpower, just wakes up the other flavors.
- Radishes: Thin slices add a peppery snap and a little visual surprise.
- Extra virgin olive oil: Use good quality oil here, it makes the dressing silky and full.
- Fresh lemon juice: Bright and tart, it cuts through the richness and makes everything taste alive.
- Apple cider vinegar: Adds a second layer of tang that deepens the whole dressing.
- Dijon mustard: Just a teaspoon emulsifies the dressing and adds a subtle kick.
- Garlic: One clove minced fine, enough to taste but not dominate.
- Fresh chives and tarragon: Chives are mild and oniony, tarragon is sweet and anise like, both optional but worth it.
- Sea salt and black pepper: Season generously, the vegetables need it to shine.
Instructions
- Prep the vegetables:
- Shred the cabbages thin with a sharp knife or mandoline, slice the kale into ribbons, and cut the cucumber and snap peas on a diagonal. Toss everything into a large bowl with the avocado, herbs, green onions, and radishes, letting the colors mix.
- Make the dressing:
- In a small bowl or jar, whisk together the olive oil, lemon juice, vinegar, mustard, garlic, chives, tarragon, salt, and pepper until it thickens slightly and smells incredible. Taste it and adjust if you want more lemon or salt.
- Dress and toss:
- Pour the dressing over the salad and use your hands or tongs to toss everything thoroughly, making sure every leaf and slice gets coated. Let it sit for five to ten minutes so the flavors meld and the cabbage softens just a little.
- Adjust and serve:
- Taste it one more time and add more salt, lemon, or herbs if it needs it. Serve it right away while everything is still crisp and bright.
Save One evening I ate this after a long day, tired and distracted, and halfway through I realized I was actually smiling. It wasn't just food, it was a reminder that taking care of yourself can be simple and delicious. I've served it to friends who don't even like salad, and they always finish their bowls. There's something about the combination of textures and flavors that feels generous, like the salad is doing something good for you while tasting like a celebration.
Make It Your Own
I've added roasted sunflower seeds for crunch when I wanted something heartier, and swapped baby spinach for kale when I was out. You can throw in shredded carrots, fennel, or even thinly sliced apple if you want a sweet note. The base is forgiving, so trust your instincts and use what looks good at the market. I've even stirred in cooked quinoa to make it more filling, and it worked beautifully.
Storing and Serving Tips
This salad holds up for about two hours in the fridge if you need to make it ahead, but I recommend adding the avocado right before serving to keep it from browning. The dressing can be made a day in advance and stored in a jar, just shake it well before pouring. I like to serve this with grilled salmon or roasted chicken, but honestly it's satisfying enough on its own. Leftovers are rare, but if you have them, they're still good the next day, just a little softer.
Why Fresh Herbs Matter
The first time I made this without fresh herbs, using dried instead, it fell flat and tasted like any other cabbage salad. Fresh parsley, dill, and chives are what make this feel special, like something you'd order at a cafe that cares. They brighten everything and add layers of flavor that dried herbs just can't replicate. If you can only find one or two of the herbs, use what you have and double up, it'll still be delicious.
- Wash and dry your herbs well, wet leaves dilute the dressing and make everything watery.
- Chop the herbs right before mixing so they stay vibrant and don't oxidize.
- Save any leftover herbs for scrambled eggs or grain bowls, they're too good to waste.
Save This salad has become one of those recipes I make without thinking, the kind that feels like a reset button when everything else feels heavy. I hope it does the same for you.
Recipe FAQs
- → What greens are used in this salad?
Green and purple cabbage, kale, and fresh herbs like parsley, dill, chives, and tarragon provide a fresh, vibrant base.
- → How is the dressing made?
The dressing blends extra virgin olive oil, lemon juice, apple cider vinegar, Dijon mustard, garlic, and fresh herbs for a tangy, balanced flavor.
- → Can I prepare this salad in advance?
Yes, it can be made up to 2 hours ahead. Add avocado just before serving to prevent browning.
- → Are there suggestions to add extra crunch?
Roasted sunflower or pumpkin seeds can be sprinkled on top for added texture and flavor.
- → What are good pairings for this salad?
It pairs well with grilled fish or chicken for a light, balanced meal.