Summer Salad with Red Cabbage, Lettuce, Onions & Tomatoes
Prep Time: 15 minutes
No Cooking Required
Serves: 2–4
Ingredients
For the Salad:
1 cup red cabbage (shredded)
2 cups lettuce (torn or chopped, any variety like romaine or iceberg)
1 medium red onion (thinly sliced)
1 cup cherry tomatoes (halved) or 2 medium tomatoes (chopped)
1 small cucumber (optional, sliced)
1 tbsp chopped fresh parsley or mint (optional)
Salt to taste
For the Simple Lemon-Olive Oil Dressing:
2 tbsp olive oil
1½ tbsp lemon juice (freshly squeezed)
1 tsp honey or maple syrup (optional for sweetness)
1/2 tsp mustard (optional, for a kick)
Salt & freshly ground black pepper to taste
Instructions
Prep the Veggies:
Shred the red cabbage finely using a knife or mandoline.
Chop or tear the lettuce into bite-sized pieces.
Slice the onion thinly.
Halve or dice the tomatoes.
Add all to a large salad bowl.
Make the Dressing:
In a small bowl or jar, whisk together olive oil, lemon juice, honey (if using), mustard, salt, and pepper until well combined.
Assemble the Salad:
Pour the dressing over the salad just before serving.
Toss gently until all vegetables are coated.
Garnish & Serve:
Sprinkle chopped herbs or crushed nuts/seeds (optional).
Serve chilled or at room temperature.
Tips & Variations
Add sliced radishes or bell peppers for extra crunch.
Include avocado or boiled eggs for a more filling option.
Use apple cider vinegar or balsamic for a different flavor profile.