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Easy green salad with sweet and sour dressing in a serving bowl
Sumaira

Easy Green Salad with Sweet and Sour Dressing

A crisp, colourful green salad — lettuce, three-colour bell peppers, cucumber, cabbage, carrots and a green apple — tossed in Sumaira's simple sweet and sour olive oil dressing. The side that goes with everything.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Pakistani
Calories: 270
Ingredients Method Video Notes

Ingredients
  

For the salad:
  • 1/2 bunch lettuce chopped (or salad leaves)
  • 1/2 yellow bell pepper cut lengthwise in strips
  • 1/2 green bell pepper cut lengthwise in strips
  • 1/2 red bell pepper cut lengthwise in strips
  • 1 cucumber chopped
  • A little cabbage chopped
  • 2 carrots cut finely
  • 1 green apple chopped
  • 2 tomatoes sliced, seeds removed
  • 1/2 onion chopped, layers separated
  • A little fresh coriander (cilantro) finely chopped
For the sweet and sour dressing:
  • 1/3 cup olive oil (80 ml)
  • 2 tbsp white vinegar (apple cider vinegar works too)
  • 2 tbsp lemon juice
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp dried oregano
  • 1 tsp red pepper flakes (chilli flakes)

Method
 

  1. Chop the lettuce (or use salad leaves). Cut half a bell pepper of each colour — yellow, green and red — lengthwise into strips.
    Yellow, green and red bell peppers cut into strips for green salad
  2. Chop the cucumber. Chop a little cabbage. Cut the carrots finely. Chop the green apple.
    Chopped green apple for the salad
  3. Slice the tomatoes and take out the seeds. Chop the half onion and separate the layers. Chop a little fresh coriander finely.
    Sliced red onion layers being separated for green salad
  4. Make the dressing: in a cup or bowl, mix the olive oil, white vinegar, lemon juice, sugar, salt, ground black pepper, dried oregano and red pepper flakes well.
    Sweet and sour salad dressing being mixed in a bowl
  5. Pour the dressing over the salad and toss everything together well.
    Green salad being tossed with sweet and sour dressing
  6. Dish out into a serving bowl. Serve with lunch, dinner or barbecue.

Video

Notes

Take the seeds out of the tomatoes — it keeps the salad from going watery.
Adjust the vegetables as you like, or use what you have available — the dressing is the recipe.
Dress the salad just before serving so it stays crisp.