Lettuce, Parsley, Dill and Red Cabbage Salad Calories

A simple lemon-and-olive-oil dressing complements the fresh herbs and crunchy cabbage. Whisk in a little salt and black pepper, then dress the salad just before serving to keep the lettuce from wilting.

Dry the washed vegetables thoroughly and keep the dressing separate until serving. If preparing the salad ahead, store the chopped ingredients covered in the refrigerator and add salt and dressing only when you are ready to eat.

You can, especially if you prefer softer cabbage. Finely shred it, add a little lemon juice and salt, and rub it briefly with clean hands; drain any liquid before mixing it with the lettuce and herbs.

Yes. Wash and dry the ingredients, then refrigerate them in a covered container without dressing. For the freshest texture, chop the lettuce and herbs close to serving time, or store them separately from the cabbage.

Serve it alongside grilled fish, chicken, or meat, or use it to add crunch to a meal with beans or lentils. Its crisp vegetables and fresh herbs balance richer main dishes particularly well.

Tender parsley stems can be finely chopped and included; they have plenty of flavor. Dill stems are often tougher, so remove the thicker ones and use the delicate leaves for a softer texture.

It can, especially after sitting with an acidic dressing, which may release more of the cabbage’s purple color. Keep the cabbage separate until serving or toss the salad at the last minute if you want the lettuce to stay greener.

Yes, you can serve it plain or offer the dressing on the side. The chopped herbs and crunchy red cabbage still bring plenty of flavor, and diners can add lemon juice or dressing to their own portions.

Yes, thinly sliced apple adds sweetness and crunch that pair well with the cabbage and herbs. Add it just before serving; a little lemon juice helps keep the cut surfaces from browning.