Full of Green Salad

Brynie Greisman Recipe By
  • Cook & Prep: 05 m
  • Serving: 8
  • No Allergens

Tangy, light, and refreshing. This salad pairs well with all fish and meat dishes. It's cinch to put together, and I love that it’s sugar free and chock full of ingredients that are good for you.

Ingredients (8)



Start Cooking

Prepare the Salad

  1. Combine salad ingredients in a large bowl. 

  2. Mix all dressing ingredients in a small container. Shake well. 

  3. Pour over salad right before serving. Toss all together.


You can prepare the parsley and scallions the day before and bag them separately in the fridge. Also, if you’re using shredded cabbage, it’s a good idea to rinse and dry it before using, to remove the processed taste it has.


I first tasted this salad with fresh dill and it was also good. My family preferred the parsley version. I once threw in a handful of pomegranate arils I had in the fridge. They added gorgeous color, delicious flavor, and really nice texture too.


Photography: Hudi Greenberger.

Styling: Renee Muller.

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