This colorful salad is made with a crisp shredded cabbage, sweet bell peppers, crunchy carrots, and salty olives. It's tossed with a delicious lemon and dill dressing. This sturdy salad is perfect for make ahead meals, like summer picnics and easy lunches.
Make dressing:To a small bowl, add lemon juice, olive oil, apple cider vinegar, dijon mustard, and mustard. Whisk until smooth. Whisk in dill, basil, salt, and pepper (to taste). Set aside.
Make salad: To a large bowl, add green cabbage, red cabbage, bell peppers, tomatoes, carrots, and olives. Drizzle over the vinaigrette. Toss until well coated. Add dill and cilantro. Taste and adjust seasonings, if needed.
Notes
Olives: Buying whole olives is worth the taste upgrade, and pitting them yourself isn't as daunting as it seems! Simply place the olive on the cutting board and press down on it with the flat side of your knife. The olive will break open, making it easy to pull out the pit.
Protein suggestions: You could add chickpeas (roasted or straight from the can). A side of grilled and seasoned tofu would be delicious as well.