Julienned Vegetable Salad with Lemon Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A vibrant medley of julienned vegetables tossed in a bright lemon vinaigrette. This Mediterranean-inspired salad recipe (vegetarian, gluten-free), ready in about 20 minutes, pairs beets, carrots, purple cabbage into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 150 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium beets
• 2 medium carrots
• 1/4 head purple cabbage
• 1 yellow bell pepper
• 1/4 cup red onion
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 tbsp fresh parsley

Instructions

1. Step 1: Peel and julienne 1 medium beet into 1/8-inch strips. Julienne 2 medium carrots into 1/8-inch strips. Finely shred 1/4 head purple cabbage. Julienne 1 yellow bell pepper into 1/8-inch strips. Thinly slice 1/4 cup red onion.
2. Step 2: In a small bowl, whisk together 2 tbsp lemon juice, 3 tbsp olive oil, 1 tsp Dijon mustard, 1 tsp honey, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
3. Step 3: Toss the prepared vegetables with the dressing until evenly coated. Sprinkle with 2 tbsp chopped fresh parsley and serve immediately.