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Cabbage Carrot Green Pepper Salad Base

A fresh and crunchy cabbage carrot green pepper salad base that's perfect for healthy meal prep and quick weeknight dinners. This vibrant vegetable salad combines crisp cabbage, sweet carrots, colorful green peppers, and aromatic fresh mint for a refreshing side dish that pairs beautifully with any main course.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 5 servings (110g each)
Calories 30 kcal
Protein1 g
Fiber3 g
Fat0.2 g
Carbohydrates7 g

Equipment

  • Large mixing bowl for combining ingredients
  • Food processor or grater for shredding vegetables
  • Sharp knife for slicing

Ingredients
 

  • 3 cups (300 g) cabbage - shredded (300g)
  • 1 cup (100 g) carrots - grated or julienned (100g)
  • 1 ½ cups (150 g) green pepper - sliced into strips (150g)
  • 1 tablespoon (3 g) fresh mint - finely chopped

Instructions
 

Prepare the Cabbage:

  • Remove the outer leaves from 3 cups cabbage and cut into quarters. Remove the core and thinly slice or shred using a sharp knife, food processor, or mandoline to your preferred size for this cabbage carrot green pepper salad base.

Prepare the Carrots:

  • Wash 1 cup carrots thoroughly and scrub with a vegetable brush to remove any dirt, keeping the nutritious skin on. Using a food processor with grating attachment, box grater, or julienne peeler, grate or slice the carrots into thin strips or matchsticks according to your texture preference.

Prepare the Green Peppers:

  • Wash 1 ½ cups green pepper, remove seeds and white membranes, then slice into thin strips using a sharp knife. Cut to match the size of your other vegetables for uniform texture in the salad base.

Combine and Finish:

  • In a large mixing bowl, combine the shredded cabbage, grated carrots, and sliced green peppers. Gently toss together to create an even distribution of vegetables in your salad base.
  • Finely chop 1 tablespoon fresh mint and sprinkle over the cabbage carrot green pepper salad base. Gently toss to distribute the mint evenly throughout the mixture.

Notes

Recipe Yield: This cabbage carrot green pepper salad base makes approximately 550g total, serving 5 people with 110g per serving.
Storage: Store in an airtight container in the refrigerator for up to 5 days. The vegetables will soften slightly but maintain their crunch.
Serving Suggestions: This versatile salad base is perfect for adding your favorite dressing - try vinaigrette, ranch, or a simple lemon and olive oil combination.
Prep Tips: For best results, keep all vegetables chilled before preparation. Use a mandoline for ultra-thin, uniform slices, or adjust cutting size based on your preference for chunky or fine texture.
Variations: You can substitute red cabbage for half the green cabbage for added color, or add other vegetables like cucumber or radishes to this base recipe.

NUTRITION

Nutrition Facts
Cabbage Carrot Green Pepper Salad Base
Serving Size
 
1 serving (110g)
Amount per Serving
Calories
30
% Daily Value*
Protein
 
1
g
2
%
Carbohydrates
 
7
g
2
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Fat
 
0.2
g
0
%
Potassium
 
224
mg
6
%
Sodium
 
26
mg
1
%
Calcium
 
36
mg
4
%
Iron
 
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
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