• 1 cup shredded red cabbage
  • 1 cup shredded white cabbage
  • 1 cup grated carrot
  • Green oak lettuce leaves
  • 1 cucumber sliced
  • 4 hard boiled eggs (quartered)
  • Black olives
  • 1 head witlof
  • 2 -3 tomatoes sliced

Dressing ingredients

  • 1/4 cup olive oil
  • 2 tablespoons of white wine vinegar
  • 1 small clove of garlic
  • Salt and pepper to taste

Author of this recipe

Steven Roberts

Steven Roberts

Amateur cook

I love sensational simplicity and the flavours, colours of wonderful fresh produce. A founding member and regular contributor to Love my Salad, I'm based in Newcastle, Australia. Read more

This meal salad has lots of colour and flavour. Perfect for a summer lunch with friends.


Starting with a layer of lettuce leaves on individual large plates, simply arrange all the other ingredients on the plate and top with some black olives and witlof leaves. Just before serving pour the dressing over the top.

The dressing: In a blender, combine the dressing ingredients for about 10 seconds To be more traditional, this salad can be served with boiled chat potatoes with a dollop of sour cream. Other options are to add sliced ham, some pickled onions or gherkins. You can also enjoy with a fresh slice of homestyle bread.