Ingredients Salad:

  • 1/2 large or 1 small cabbage
  • 5-6 colored cone peppers
  • 1 small head of broccoli
  • 1/2 cup chopped green onion

Ingredients Dressing:

  • juice of 1 small lemon
  • 3 Tablespoon sunflower or olive oil
  • 1 Tablespoon mayo
  • 1 Tablespoon sour cream
  • 1 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 2 heaping Tablespoons dill (Fresh or frozen)
  • 2 heaping Tablespoons parsley (optional)


  1. For the dressing: In a small bowl mix together juice of 1 small lemon, 3 tbsp of sunflower oil, 1 tbsp mayo, 1 tbsp sour cream, 1 tsp sugar, 1/2  tsp garlic powder and 1/2 tsp salt (or just 1 tsp garlic salt), 2 heaping tbsp chopped dill and 2 heaping tbsp chopped parsley. Refrigerate dressing and start on the salad.
  2. Using a Mandoline or a knife, thinly slice 1 small cabbage and place it in a large mixing bowl.
  3. Chop 1 small head of broccoli into small pieces.
  4. Cut peppers in half and than slice them  across into small strips.
  5. Dice half a bunch of green onions, about 1/2 cup. Add everything to the mixing bowl with cabbage.
  6. When ready to serve (no need to let it marinate for long periods of time), pour the prepared dressing over the salad and mix well until all of the veggies are evenly coated with the dressing.